Ingredients Jump to Instructions ↓

  1. 2 (8-ounce) packages cream cheese, softened 1 (3-ounce) package cream cheese, softened 1 1/2 cups (6 ounces) shredded Wisconsin cheddar cheese 5 tablespoons butter, softened 2 tablespoons minced onion 2 teaspoons Dijon mustard 1 loaf (14 inches) or 3 loaves (4 inches round each) pumpernickel

Instructions Jump to Ingredients ↑

  1. Combine cheeses, butter, onion and mustard until well-blended. Cover and refrigerate overnight. Cut a slice from the top of loaf; hollow out center, forming a bowl. Cut the center pieces into cubes; toast at 375°F (190°C) for 10 minutes. Fill the pumpernickel bowl(s) with the cheese dip mixture. Serve with pumpernickel bread cubes, crackers and fresh vegetables.


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