Add style to our indulgent dips at your holiday feast by serving them in bread boules. It’s an easy and elegant preparation. You can use any combination of dips and boules you’d like, but we placed our creamy-with-a-hint-spice Buffalo Chicken Dip inside a Ukrop’s Bakery Sourdough Bread Boule, and we put our one-bite-isn’t-enough Spinach and Artichoke Dip with Pepper Jack Cheese inside a Ukrop’s Bakery Asiago Boule.

When you’re ready to make your dish, heat your choice of dip according to the package instructions. Buy 2 containers of dip per boule (you may have some dip leftover, but you can reheat it and refill the boule throughout the night). While dip is heating, carve a circular piece off the top of the bread boule as if you were carving a boule. Set it aside. Then, carefully scrape all the insides from the crust of the boule (If desired you can toast the innards in the oven to make croutons for a later use). Once the dip is hot, scoop it into the boule. Remove excess bread from the top of the boule you cut off earlier and place it on top of the boule, slightly to the side of the opening. Place the boule on a platter and surround it with crackers, pita chips, crudités or your choice of accompaniment. As the dip gets eaten, encourage guests to break off parts of the bread boule and to eat as well.