Mama Yev's Bread Dip

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/3 cup mayonnaise
• 1 (8 ounce) package cream cheese, room temperature
• 2 cups shredded Swiss cheese
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 cup chopped slivered almonds
• 1 (1 pound) loaf round pumpernikel rye bread

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C).

2. Cut a lid off the top of the round pumpernickel rye loaf. Hollow out the inside, leaving a shell about 1 inch (2.5 cm) thick. Cut the removed bread into bite-sized cubes for dipping.

3. In a bowl, beat the room-temperature cream cheese and mayonnaise together until smooth.

4. Stir in the shredded Swiss cheese, onion powder and garlic powder until evenly combined.

5. Spoon the cheese mixture into the hollowed bread bowl and spread it level.

6. Sprinkle the chopped slivered almonds over the top of the dip.

7. Place the filled bread bowl and the bread cubes on a baking sheet. Bake for 10 minutes, until the cheese is melted and the dip is hot.

8. Let it rest for 2 minutes, then serve warm with the bread cubes.