# What You Need:
→ Bread
01 - 1 large round sourdough loaf (approximately 1.1 lbs)
→ French Onion Dip
02 - 1 cup (8 fl oz) store-bought or homemade French onion dip
→ Cheese
03 - 1 1/2 cups shredded Gruyère cheese (5.3 oz)
→ Butter
04 - 4 tablespoons unsalted butter, melted (1/4 cup)
→ Garnish
05 - 2 tablespoons fresh chives, finely chopped
# How To Make It:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - Using a serrated knife, slice the sourdough loaf in a crosshatch pattern about 1-inch apart, cutting nearly through but leaving the base intact.
03 - Gently pull apart the bread sections without tearing the base to create space for filling.
04 - Spoon the French onion dip evenly into the cuts, pressing it gently into the crevices throughout the loaf.
05 - Distribute shredded Gruyère cheese evenly between the bread sections.
06 - Drizzle the melted unsalted butter over the entire loaf to enhance browning and flavor.
07 - Wrap the loaf loosely in aluminum foil and place on the prepared baking sheet.
08 - Bake for 20 minutes with the foil wrap in place to melt cheese and warm through.
09 - Unwrap the foil and bake an additional 10 minutes until the bread is golden and crisp at the edges.
10 - Remove from oven, sprinkle with chopped fresh chives, and serve warm.
