Bread Bowl Recipes: 13 Cozy Ideas, From the Viral Brie Dip With 110,000 Likes to Clam Chowder

Bread bowl recipes are having a big moment, and it is easy to see why. A crusty round loaf, hollowed out and filled with something hot and cheesy, is the coziest thing you can put on a table in December. On Instagram, one festive reel of a brie, caramelized onion and bacon bread bowl has passed 110,000 likes, and a simple homemade bread bowl video has gathered more than 14,000 more. The best part is that the bowl is dinner and dish in one: you eat the soup or dip, then tear into the walls. If you loved our hot, cheesy crockpot dips, these bread bowl recipes take the party one step further. Below are 13 ideas, from San Francisco clam chowder to Polish hunter’s stew, each with a short story, what you will need and easy steps..

Bread Bowl Recipes Start With Spinach Artichoke Dip

If you only try one of these bread bowl recipes this season, make it this one. Creamy spinach and artichoke dip has been a restaurant appetizer favorite for decades, and baking it right inside a round sourdough loaf turns it into a showpiece. The cheese browns and bubbles on top, the bread walls soak up a little of the garlic cream, and the cut-out lid becomes the first thing guests reach for. Set it next to a few easy gourmet party bites and the whole snack table is done in under an hour..

You will need: 1 large round sourdough loaf, 8 ounces cream cheese, 1/2 cup sour cream, 1/4 cup mayonnaise, 10 ounces frozen chopped spinach (thawed and squeezed dry), 1 can artichoke hearts (chopped), 2 cloves garlic, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, salt and pepper.

How to make it: 1. Heat the oven to 375 degrees F. 2. Cut a circle in the top of the loaf and scoop out the inside, leaving walls about 1 inch thick; cube the removed bread. 3. Mix the cream cheese, sour cream, mayonnaise, garlic, spinach, artichokes, half the mozzarella and the Parmesan. 4. Fill the bread bowl, top with the rest of the mozzarella and bake on a sheet pan for 25 to 30 minutes, adding the bread cubes for the last 10 minutes. 5. Serve hot with the toasted cubes for dipping.

How to Make Homemade Bread Bowls

Store-bought rounds work for all of these bread bowl recipes, but homemade bowls are easier than most people think and they taste far better. Eating out of bread is an old idea: in medieval Europe thick slices of stale bread called trenchers were used as plates, and today’s bread bowl is its cozy modern cousin. A plain yeast dough, a hot 425 degree oven and a shiny egg wash give you a crisp shell that holds soup without leaking. If you like baking bread at home, our air fryer bread ideas are another quick win.

You will need: 4 cups bread flour, 1 packet (2 1/4 teaspoons) instant yeast, 1 1/2 cups warm water, 1 tablespoon sugar, 2 teaspoons salt, 2 tablespoons olive oil, 1 egg beaten with 1 tablespoon water.

How to make it: 1. Mix the flour, yeast, sugar and salt, then add the warm water and oil and knead for 8 to 10 minutes until smooth. 2. Let the dough rise in a covered bowl for about 1 hour, until doubled. 3. Divide into 6 pieces, shape each into a tight ball and let them rise on a lined sheet pan for 30 minutes. 4. Brush with egg wash, score a shallow X and bake at 425 degrees F for 20 to 25 minutes, until deep golden. 5. Cool completely, then cut off the tops and scoop out the centers, leaving a sturdy shell.

San Francisco Sourdough Clam Chowder Bowl

This is the bread bowl that made all bread bowl recipes famous. Along San Francisco’s Fisherman’s Wharf, visitors line up for creamy New England style clam chowder served in a tangy sourdough round, and many say it is the one meal they must eat in the city. The sour bread cuts through the rich, buttery soup, and the softened inner walls are the best bite of all. For more seaside comfort, browse our chowder recipes for cold nights.

You will need: 4 small sourdough rounds, 3 slices bacon (chopped), 1 onion (diced), 2 celery stalks (diced), 3 tablespoons flour, 2 cans chopped clams with juice, 1 cup clam juice, 2 potatoes (diced), 1 1/2 cups half-and-half, 1 bay leaf, thyme, salt and pepper.

How to make it: 1. Cook the bacon in a pot until crisp, then soften the onion and celery in the fat. 2. Stir in the flour for 1 minute, then add the clam juice, the juice from the cans, the potatoes, bay leaf and thyme. 3. Simmer for 15 minutes until the potatoes are tender. 4. Add the clams and half-and-half and heat gently without boiling; season. 5. Hollow the sourdough rounds, warm them in the oven for 5 minutes and ladle in the chowder.

Viral Brie, Caramelized Onion and Bacon Bread Bowl

This is the bread bowl that took over Instagram, with one festive reel passing 110,000 likes and more than 1,000 shares. A whole wheel of brie sits inside a hollowed loaf under a blanket of jammy caramelized onions and crisp bacon, while the bread around it is cut into fingers that pull away like a crown. It looks fancy but takes only a few minutes of hands-on work, which is why so many of the best bread bowl recipes start here. Pair it with our sweet and spicy pepper jelly appetizers for a party board.

You will need: 1 round crusty loaf, 1 wheel of brie (about 8 ounces), 2 large onions (thinly sliced), 2 tablespoons butter, 1 teaspoon brown sugar, 4 slices bacon (cooked and chopped), fresh thyme, 2 tablespoons melted butter, a pinch of salt.

How to make it: 1. Cook the onions slowly in butter with a pinch of salt and the brown sugar for 30 to 40 minutes until deep golden. 2. Cut a hole in the loaf just big enough for the brie and set the cheese inside. 3. Slice the bread around the brie into fingers, cutting almost to the bottom, and brush with melted butter. 4. Top the brie with the onions and bacon and bake at 350 degrees F for 20 to 25 minutes. 5. Scatter with thyme and serve right away while the cheese is molten.

Christmas Tree Platter, the Prettiest of Bread Bowl Recipes

Another Instagram favorite turns a small bread bowl into the star on top of a Christmas tree. The dip sits in a round loaf at the top of a big board, and toasted baguette slices and breadsticks are fanned out below it in a tree shape, then decorated with cherry tomatoes, cheese cubes and rosemary sprigs like ornaments and garland. It is one of the most photographed bread bowl recipes of the holidays and costs very little to build. For more festive shapes, see our Christmas tree appetizers.

You will need: 1 small round loaf, 2 cups of your favorite creamy dip (spinach, herb or French onion), 1 baguette, 6 to 8 breadsticks, olive oil, 1 cup cherry tomatoes, 1 cup cheddar or gouda cubes, fresh rosemary sprigs.

How to make it: 1. Hollow out the small loaf and fill it with the dip. 2. Slice the baguette, brush with olive oil and toast at 400 degrees F for 8 minutes. 3. Set the bread bowl at the top of a large board as the star. 4. Arrange the toasts and breadsticks below it in widening rows to form a tree, with one breadstick as the trunk. 5. Tuck in rosemary sprigs, tomatoes and cheese cubes as decorations and serve.

Australian Cob Loaf Dip

In Australia this party classic has its own name: the cob loaf. A round cob of white bread is hollowed out, filled with a creamy spinach dip seasoned with a packet of French onion soup mix, then baked until hot, with the scooped-out bread toasted alongside for dunking. It has been a fixture at Aussie birthdays, barbecues and Christmas gatherings for decades. It is also one of the easiest bread bowl recipes to make ahead, and it fits right in with our charcuterie party bites.

You will need: 1 round white cob loaf, 8 ounces cream cheese, 1 cup sour cream, 1 envelope French onion soup mix, 10 ounces frozen spinach (thawed and squeezed dry), 1 cup grated cheddar, 2 green onions.

How to make it: 1. Heat the oven to 350 degrees F. 2. Cut the top off the cob and pull out the soft bread in chunks. 3. Beat the cream cheese, sour cream and soup mix, then fold in the spinach, cheddar and green onions. 4. Fill the loaf, replace the lid and wrap in foil; bake for 30 minutes. 5. Toast the bread chunks on a tray for the last 10 minutes and serve them around the loaf.

Bread Bowl Recipes for Game Night: Pizza Dip With Pepperoni

Game night calls for this one. A layer of seasoned cream cheese, a spoonful of marinara, a thick blanket of mozzarella and crispy pepperoni all bake inside a crusty round, so it tastes like the best part of a pizza with none of the slicing. Garlic-butter bread cubes and toasted breadsticks around the bowl turn it into a sharing platter that disappears fast. Kids love it as much as adults, and if your family is pizza crazy, our pizza-flavored dinners are next.

You will need: 1 round crusty loaf, 8 ounces cream cheese, 1 teaspoon Italian seasoning, 3/4 cup marinara sauce, 1 1/2 cups shredded mozzarella, 1/4 cup Parmesan, 20 pepperoni slices, 3 tablespoons melted butter, 1 clove garlic, fresh basil.

How to make it: 1. Hollow out the loaf and cube the removed bread. 2. Spread the cream cheese mixed with Italian seasoning in the bottom of the bowl, then add the marinara. 3. Top with mozzarella, Parmesan and pepperoni. 4. Toss the bread cubes in garlic butter and bake everything at 375 degrees F for 25 minutes, until bubbling. 5. Finish with fresh basil and serve hot.

Broccoli Cheddar Bread Bowls

Broccoli cheddar soup in a bread bowl is a cafe lunch that millions of people crave on chilly days, and it is simple to recreate at home. Sharp cheddar melts into a velvety base with tender broccoli florets and carrots, and the sourdough bowl soaks up every drop. Among the bread bowl recipes in this list, this one is the most budget friendly, using pantry basics and one head of broccoli. For more cozy pots like this one, see our comfort soups that feel like a warm hug.

You will need: 4 sourdough bread bowls, 4 tablespoons butter, 1 small onion (diced), 1/4 cup flour, 2 cups chicken or vegetable broth, 2 cups half-and-half, 4 cups small broccoli florets, 1 carrot (grated), 2 1/2 cups shredded sharp cheddar, salt, pepper, a pinch of nutmeg.

How to make it: 1. Melt the butter and cook the onion until soft. 2. Whisk in the flour, then slowly add the broth and half-and-half. 3. Add the broccoli and carrot and simmer for 15 to 20 minutes until tender. 4. Take the pot off the heat and stir in the cheddar a handful at a time; season with salt, pepper and nutmeg. 5. Ladle into warm hollowed bread bowls.

Breakfast Bread Bowl Recipes With Eggs, Ham and Cheese

Bread bowls are not only for dinner. For a holiday brunch, hollow out crusty rolls, tuck in diced ham and cheddar, crack an egg into each one and bake until the white is set and the yolk is still glossy. Every guest gets a personal breakfast that needs no plate, and the edges of the roll turn crisp like toast. They are a fun change from a casserole and pair well with our make-ahead breakfast burritos for a crowd.

You will need: 4 crusty round rolls, 4 large eggs, 1/2 cup diced cooked ham, 1/2 cup shredded cheddar, 2 tablespoons heavy cream, chopped chives, salt and pepper.

How to make it: 1. Heat the oven to 350 degrees F. 2. Cut a lid off each roll and scoop out enough bread to make room for an egg. 3. Add ham and cheddar to each roll, then crack in an egg and add a little cream, salt and pepper. 4. Bake on a sheet pan for 20 to 25 minutes, until the whites are set. 5. Top with chives and serve warm.

Ukrainian Borscht in a Bread Bowl

In cafes across Ukraine, ruby red borscht is often served in a round loaf, with a spoon of sour cream melting on top and fresh dill scattered over it. In 2022 UNESCO added the culture of Ukrainian borscht cooking to its list of intangible cultural heritage in need of urgent safeguarding. Beets, cabbage, potatoes and a splash of vinegar give it a sweet and tangy flavor that is perfect with dense bread. Serve it with a plate of our homemade pierogi for a full Eastern European feast.

You will need: 4 round rye or white bread bowls, 3 medium beets (grated), 1 onion, 1 carrot, 2 potatoes (diced), 2 cups shredded cabbage, 2 tablespoons tomato paste, 6 cups broth, 1 tablespoon vinegar, 2 cloves garlic, sour cream, fresh dill.

How to make it: 1. Soften the onion and carrot in oil, then add the beets, tomato paste and vinegar and cook for 10 minutes. 2. Bring the broth to a boil with the potatoes and simmer for 10 minutes. 3. Add the beet mixture and cabbage and simmer for 15 minutes more. 4. Stir in the garlic and season with salt, pepper and a pinch of sugar. 5. Ladle into hollowed bread bowls and top with sour cream and dill.

Polish Wild Mushroom Soup in a Bread Bowl

Mushroom soup is a treasured dish in Poland, especially on Christmas Eve, when many families serve a meatless supper. Restaurants in Kraków and Zakopane serve creamy wild mushroom soup inside a round loaf with its own bread lid, which keeps it piping hot. Dried porcini give a deep, woodsy flavor, so a small handful goes a long way. It is a great way to start a holiday meal alongside a tray of Polish Christmas cookies for dessert.

You will need: 4 round bread bowls with lids, 1 ounce dried porcini, 1 pound fresh mushrooms (sliced), 1 onion, 2 tablespoons butter, 2 tablespoons flour, 4 cups broth, 1/2 cup sour cream, fresh parsley, salt and pepper.

How to make it: 1. Soak the dried porcini in 1 cup hot water for 20 minutes, then chop them and keep the strained liquid. 2. Cook the onion and fresh mushrooms in butter until browned. 3. Stir in the flour, then add the broth, porcini and soaking liquid and simmer for 20 minutes. 4. Temper the sour cream with a ladle of soup and stir it in; season. 5. Serve in hollowed bread bowls with the lids on the side and a sprinkle of parsley.

Bigos Hunter’s Stew Served in Bread

Bigos, often called hunter’s stew, is a national dish of Poland: sauerkraut and fresh cabbage slow cooked with several kinds of meat, smoked sausage, mushrooms and prunes until rich and tangy. At the Christmas market in Kraków’s main square, stalls ladle it into crusty bread bowls for shoppers to eat standing in the cold. Like many slow stews in these bread bowl recipes, bigos tastes even better the next day. If you love tangy cabbage dishes, try our old-fashioned cabbage rolls too.

You will need: 4 round bread bowls, 2 pounds sauerkraut (rinsed and drained), 1/2 head fresh cabbage (shredded), 1 pound pork shoulder (cubed), 1/2 pound smoked kielbasa (sliced), 1 onion, a handful of dried mushrooms (soaked), 6 prunes, 2 tablespoons tomato paste, 2 bay leaves, 5 allspice berries, 1 cup broth.

How to make it: 1. Brown the pork and onion in a heavy pot. 2. Add the sauerkraut, fresh cabbage, mushrooms, prunes, tomato paste, bay leaves, allspice and broth. 3. Cover and simmer gently for 1 1/2 to 2 hours, stirring now and then. 4. Add the kielbasa for the last 30 minutes and season. 5. Spoon into hollowed bread bowls and serve hot.

Bread Bowl Recipes Around the World: Chicken Curry

Curry served inside a hollowed loaf is loved far beyond Europe. In Durban, South Africa, bunny chow is a quarter or half loaf of white bread filled with curry, a dish created by the city’s Indian community, and similar curry bread bowls are popular in Malaysia and Singapore. The bread soaks up the spicy gravy until the last bite is the best one. It is a warming finale to these bread bowl recipes, and our easy chicken and potatoes dinners use many of the same pantry spices.

You will need: 4 crusty round loaves or rolls, 1 1/2 pounds boneless chicken thighs (cubed), 2 potatoes (cubed), 1 onion, 3 cloves garlic, 1 tablespoon grated ginger, 3 tablespoons curry powder, 1 teaspoon garam masala, 1 can diced tomatoes, 1 cup coconut milk, fresh cilantro, salt.

How to make it: 1. Cook the onion, garlic and ginger in oil until soft, then stir in the curry powder and garam masala for 1 minute. 2. Add the chicken and brown it lightly. 3. Add the tomatoes, potatoes and 1/2 cup water and simmer for 20 minutes. 4. Stir in the coconut milk and simmer until the potatoes are tender and the sauce thickens. 5. Spoon into hollowed loaves, put the bread lid on the side and top with cilantro.