Bread Baking: Chip-Dip Bread Recipe

Bread Baking: Chip-Dip Bread Recipe

[Photographs: Donna Currie]

The array of leftovers in my refrigerator can be mind-boggling. I'm not just talking about last night's roast or some stray vegetables. Those disappear without a whole lot of effort. But between recipe testing, product reviews, and "Ooh! Shiny!" spur-of-the-moment purchases, there are usually some odd things taking up shelf space.

The range of oddness goes from, "Honey, what that heck is this?" to "It was great when company came, but there's no way we can finish this before it grows fur."

Tips on Making this Recipe...
by hand-kneading »
in a stand mixer »
with a food processor »

If the leftover item is more than we can finish as-is in a reasonable time, I run through my list of possibilities for re-purposing it. Can I incorporate it in a main dish? Can I work it into a side dish or dessert? Do I want it for breakfast for the next week? Is it good for the dog? Can I use it in bread? Because, of course, given the right amount of motivation, I can find a way to incorporate pretty much anything into bread.

This time around, I had the remains of a garlicky dip. It was much like that popular French onion dip, but with a good dose of garlic. Given enough privacy and a spoon, I could have finished it off without a problem—but putting it in a loaf of bread sounded like a better idea.

This should work just as well for any similar dip, whether it's homemade or store-bought. If you don't happen to have leftover dip around, you could whip up a quarter-cup of a dip-like substance to use up the dregs of the sour cream, yogurt, cream cheese, buttermilk, and mayo containers, and then add in some herbs if you like.

Since my dip had salt in it, I cut the salt in the recipe to 1/2 teaspoon. If you're whipping up a saltless dip, add another 1/2 teaspoon of salt to the dough. You might need to adjust the flour or water in your dough if your dip is more or less wet than the one I used, but it shouldn't need a lot of adjusting if it's it's close to the thickness of a standard chip dip.

The resulting bread was soft and luxurious, with a wonderful crisp crust. Although the garlic smell coming from the oven was pretty strong, the bread itself was mildly flavored. I probably won't use it for peanut butter sandwiches, but it didn't clash with dinner at all.

  • Yield:Makes 1 Loaf
  • Active time: 40 minutes
  • Total time:3 hours


  • 1 cup lukewam water
  • 1 tablespoon sugar
  • 2 1/4 teaspoons instant yeast
  • 3 cups (13 1/2 ounces) bread flour, divided
  • 1/4 cup chip dip
  • 1/2 teaspoon salt
  • Olive oil


  1. 1.

    In bowl of your stand mixer, combine water, sugar, yeast, and about 1/3 of the flour. Stir to combine and set aside for 30 minutes until bubbly. Add half of remaining flour and knead with dough hook until shiny and elastic, about 5 minutes. Add remaining flour, dip, and salt. Knead with dough hook until fully incorporated and dough is elastic, about 3 minutes.

  2. 2.

    Form dough into ball, drizzle with a little bit of olive oil to cover it, and return to bowl. Cover with plastic wrap and set aside to rise until doubled, about 1 hour.

  3. 3.

    Preheat oven to 350°F and sprinkle cornmeal on baking sheet. Lightly flour work surface. When dough has doubled, move it to work surface and form into preferred shape. Cover with plastic wrap and set aside to rise until doubled, about 30 minutes.

  4. 4.

    When it has risen, remove plastic, slash as desired and bake at 350 degrees until browned and done, about 40 minutes. Cool completely on a rack before slicing.