Is it really almost Super Bowl Sunday? It feels like it was just Thanksgiving!
I love cooking for the Super Bowl. It gives me a chance to make lots of cheesy, gooey, hearty food that I do not prepare any other time of the year. Nachos, chicken wings, meaty chili, ribs, potato skins and franks-in-a-blanket all top my list of favorite Super Bowl foods.
This year Joey is planning on having some friends over. That gives me lots of freedom with the menu because a group of 16 year olds don't have many dietary restaints and will eat whatever I serve with pleasure.
Although this Brie In A Bread bowl might be a little highbrow for a group of teenage boys, I love this recipe for Super Bowl Sunday. It is very portable, so if you are going to a friend's house and need to bring a dish, this is perfect. It can be served with slices of bread, crackers, raw veggies, or apple slices. Plus, this recipe makes a lot of dip.
1 loaf large round sourdough
4 T. EVOO
2 T. garlic powder
2 (8oz.) blocks cream cheese, cut into cubes
1 wheel of brie, rind removed and cubed
1 loaf of crusty bread, sliced on the diagonal, to use for dipping (I like using a baguette)
Preheat oven to 350 F.
Cut off the top of the sourdough round. Set top aside and hollow out the rest of the sourdough. Save the bread pieces for dipping.
Using a pastry brush, brush the EVOO inside the sourdough generously. Sprinkle the garlic powder inside the sourdough, seasoning it well.
Fill the sourdough with the cream cheese and brie. Cover with the top that was cut off earlier.
Completely wrap in heavy duty foil. Bake for 1 ½ hours, or until cheese is hot and bubbly.
Serve with the sliced bread and bread pieces.
The best part of this dish? Eating the bread bowl!