What type of bread is best for this dish?

A large round sourdough loaf works best due to its sturdy crust and soft interior, perfect for pulling apart.

Can I use homemade French onion dip?

Yes, homemade French onion dip can be used to customize flavor and control ingredients.

Cut the bread in a crosshatch pattern into 1-inch cubes, slicing almost to the bottom without cutting through, allowing easy pull-apart sections.

Swiss or mozzarella cheese can be substituted for a milder or stretchier texture.

Wrap the filled loaf loosely in foil and bake at 350°F for 20 minutes, unwrap, and bake for another 10 minutes until golden and melted.

Yes, adding caramelized onions or a pinch of garlic powder enhances the savory depth of the pull-apart bread.

A warm, cheesy pull-apart bread filled with savory French onion dip flavors—perfect for parties or cozy gatherings.

I love making this dip bread when friends come over because it brings everyone together around the table.

Preheat Oven:: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cut Bread:: Using a serrated knife, cut the sourdough loaf in a crosshatch pattern, slicing almost to the bottom but not all the way through, creating a grid of 1-inch cubes.
Pull Apart:: Gently pull apart the bread sections, taking care not to tear the base.
Add Dip:: Spoon the French onion dip evenly between the cuts, pressing it into the crevices.
Add Cheese:: Sprinkle shredded Gruyère cheese throughout the bread, ensuring even distribution.
Drizzle Butter:: Drizzle the melted butter over the top of the loaf.
Wrap and Bake:: Wrap the entire loaf loosely in foil and place on the prepared baking sheet.
Bake:: Bake for 20 minutes, then unwrap and bake another 10 minutes, or until the cheese is melted and the bread is golden and crisp.
Garnish and Serve:: Remove from oven, sprinkle with chopped chives, and serve warm.

This recipe always brings smiles when shared during family gatherings and celebrations.

Serve with a simple green salad or alongside soup for a heartier meal.

Make sure to cut the bread carefully to avoid cutting all the way through. This keeps the loaf intact while pulling it apart.

Leftovers can be refrigerated and reheated in the oven to maintain texture and flavor.

This baked French onion dip pull-apart bread is guaranteed to be a crowd-pleaser with its irresistible flavors and fun presentation.

→ What type of bread is best for this dish?: A large round sourdough loaf works best due to its sturdy crust and soft interior, perfect for pulling apart.
→ Can I use homemade French onion dip?: Yes, homemade French onion dip can be used to customize flavor and control ingredients.
→ How do I prepare the bread for filling?: Cut the bread in a crosshatch pattern into 1-inch cubes, slicing almost to the bottom without cutting through, allowing easy pull-apart sections.
→ What cheese works well apart from Gruyère?: Swiss or mozzarella cheese can be substituted for a milder or stretchier texture.
→ How should the bread be baked for best results?: Wrap the filled loaf loosely in foil and bake at 350°F for 20 minutes, unwrap, and bake for another 10 minutes until golden and melted.
→ Can I add extra flavors to this dish?: Yes, adding caramelized onions or a pinch of garlic powder enhances the savory depth of the pull-apart bread.