Cheesy Soufflé Dip in a Boulé

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From: Marla Johnston



3 - 8 ounce packages of cream cheese at room temperature
1 cup mayonnaise
1 tablespoon hot sauce (Tabasco or Louisiana)
1/2 cup grated parmesan cheese
1/2 cup grated Emmentaler cheese
3/4 cup grated Gruyere cheese (divided use)
1 French bouclé bread round
garlic-flavored bagel chips, pita crisps and vegetables for serving (or whatever)
Add-ins of your choice
Optional add-ins:
2 finely minced shallots sautéed in butter and cooled
2 cloves garlic, finely chopped and sautéed in butter and cooled
1/2 cup chopped artichokes hearts, drained (I use the whole can)
chopped olives (I use about 1/2 of a small can of chopped olives)
These are the things I usually use for my add-ins, but they also recommend chopped rosemary and parsley to taste, 1/4 cup crumbled blue cheese or gorgonzola. I have also used red and yellow bell peppers, chopped and sautéed in butter and cooled.

Blend cream cheese and mayonnaise together until smooth. Add hot sauce, then Parmesan, Emmentaler, and 1/2 cup Gruyere. Mix well.

Preheat oven to 350 degrees.

Fold in your choice of Add-ins. Place mixture in a casserole and bake until bubbly and brown, about 45 minutes. (I think I only bake for about 35 minutes.)

Meanwhile, slice the top horizontally off the bread loaf. Scoop out and discard the inside of the boulé, (I have used the bread as something to put the dip on. You just have to cut it out of the loaf and then into small squares) leaving about an inch around the insides. Pour the soufflé dip into the boulé. Top with remaining Gruyere. Place under the broiler for a few minutes to brown the top, being careful not to burn the bread. If you have a little soufflé dip left over, add it to the boulé as the party progresses. Makes 6 - 8 cups.