Super Bread Bowl Dip

Ingredients:

1 8 inch round or slightly longer oval sourdough bread loaf

8 ounces Tofutti Better Than Cream Cheese, any flavor

1/3 cup tomato-based barbeque sauce (most are vegan, but check ingredients)

1 1/2 cup shredded plant-based cheese, divided (cheddar, mozzarella, gouda, or another favorite)

5 cups shredded plant-based chicken, thawed (about 1 1/2 pounds)

Garnish: fresh minced parsley or thinly sliced green onion

Accompaniments: bread chunks, crackers, vegetable dippers (pepper strips, baby carrots, celery, pita chips, etc.)

Directions:

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper or Silpat. With a sharp serrated knife positioned vertically, cut a 1-inch border around perimeter of bread, and remove center, using the knife and your fingers, leaving a 1-inch-thick bottom. Try to leave bread you remove as much intact as possible, cutting it into chunks for dipping, and placing pieces in rows at one end of baking sheet.

In a medium saucepan or in a microwave-safe bowl, combine Tofutti Better Than Cream Cheese and barbecue sauce. Heat over medium-low stovetop or in microwave for 1 minute or until Tofutti Better Than Cream Cheese is melted. Whisk to completely combine. Stir in 1 cup shredded cheese. Add shredded plant-based chicken. (If you can only find strips, shred as best you can with your fingers.)

Fill bread cavity with dip, sprinkle with remaining 1/2 cup cheese, place on opposite end of baking sheet with bread chunks, and bake about 20 minutes or until bubbly, cheese is melted, and bread is toasty.

Remove from oven, place loaf on serving platter, sprinkle with parsley or green onion, and surround with bread chunks, crackers, vegetable dippers, etc.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.