Step 1

Preheat oven to 400°F.

Step 2

Using a small serrated knife, slice tops off rolls and hollow out gently. Reserve tops for serving. Place bread bowls on rimmed baking pan and divide dip between bowls (about 2 tablespoons in each bowl).

Step 3

Bake 8 – 10 minutes or until dip is warmed through. Sprinkle bowls with chives and serve with vegetables and reserved roll tops.

Step 4

Chef’s note: Can’t find pumpernickel rolls at your store? Try this with whole wheat rolls, or even with pretzel slider buns!

Step 5

Find more delicious recipes by visiting Foxes Love Lemons.