Zucchini Dip Stuffed Sourdough Bread

Posted on January 14 2019

Zucchini Dip Stuffed Sourdough Bread

This is a great appetiser on a chilly winter night.

Bread:
Mixer with stainless bowl and scraper.
Dip:
Mixer wiht small bowl and single whips as well as the Vegetable Cutter Attachment with the Shredding and slicing blades.

Bread:

  • 2 cups sourdough starter 
  • 1 can beer (heated)
  • 1 tbsp salt
  • 5 cups flour
  • 2 tsp instant yeast

Place the starter and the beer in your stainless bowl and add the salt.  Mix till well blended. If you use a stiff starter you may need to add a bit of water my starter is 50/50 water and flour.  Add 2 cups of flour to this and then your yeast. Mix till yeast is well blended and add the remaining flour or as much as is needed for a soft dough.  Knead with dial at 3 o'clock for about 6 minutes.   Allow to sit for 10 minutes.  Divide into 2 loaves and allow to rise till double. Slash loaves and place in 400 degree oven for 30 minutes or until done. 

Dip:

  • 1 1/2 cup grated zucchini
  • 1 diced tomato
  • 1 medium onion diced
  • 1 garlic toe minced
  • 4 oz cream cheese
  • 1 cup grated cheddar cheese
  • 1/3 cup parmesan cheese
  • salt and pepper to taste

Saute the onion in a tbsp of olive oil till onions are clear, add the garlic and cream cheese. Continue to saute till the cheese is melted. Add the grated zucchini and tomato in the small bowl.. Dry the zucchini or what I did was use some Zucchini I still had from my garden and had shredded and froze in 2 cup containers a couple months ago. If using frozen drain and squeeze excess juice after doing this I actually used the 2 cups. Grate the cheddar cheese and add this and the Parmesan and slat & pepper to the vegetables in your bowl.  Add the sauted onions and mix on low speed till blended. 

      

Slice off the top and hollow out one of the cooled loaves of bread, saving the bread from inside to toast for dipping. Add the Dip to the hollowed loaf and add the top to the loaf. Put the loaf on a cookie sheet and lay bite size pieces of the bread around it and place in a 300 degree oven for 30 minutes, if you prefer a softer loaf wrap it in foil. Enjoy it warm with the bread pieces and craqckers or vegetables. Once the dip is gone cut up the loaf and enjoy your bowl too!

 

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