Svetlana’s Recipes

Ingredients:

-2 eggs
-3/4 cup sugar
-1 teaspoon baking soda
-1 tablespoon liquid honey
-1/2 cup unsalted butter
-2 cups flour

Cream Filling:
-3 cups sour cream
-1/2 cup sugar
-zest of one lemon
-1 cup crushed plain sweet biscuit crumbs, for coating
-1 cup pistachios

1. Preheat oven to 375 degrees F.
2. Beat eggs well with sugar; add baking soda and liquid honey.
3. Melt the butter in a pot; add to the honey mixture.
4. Put on a low heat, add the flour while mixing and mix until the mass is without lumps (the mixture will be very thick and very hard to stir). Remove from heat and cool.
5. Dip the dough in flour, divide into 6-8 balls, roll each layer very thin, cut circles as round, and bake until golden brown; repeat with remaining dough and allow to cool before assembling.
6. Beat sour cream, sugar and lemon zest until the sugar dissolves-the mixture will still be fairly liquid.
7. Coat each layer with a generous layer of cream; assemble the cake, coat the sides with cream and sprinkle top and sides with crumbs.
8. Sprinkle with pistachios or any other nuts.
9. Allow to set at least 6 hours before eating.

Ingredients:

-3/4 cup shredded green cabbage
-1/3 cup chopped green onions
-1/4 cup matchstick-cut carrots
-2 tablespoons chopped fresh cilantro
-1 tablespoon soy sauce
-2 teaspoons minced peeled fresh ginger
-1 teaspoon sesame oil
-1/2 teaspoon salt
-1/2 pound cooked peeled small shrimp
-dash of hot sauce
-24 wonton wrappers
-2 tablespoons cornstarch
-1 tablespoon canola oil, divided
-1 cup water, divided

Sauce:
-1/4 cup water
-1/4 cup peanut butter
-2 tablespoons soy sauce
-1 1/2 tablespoons rice vinegar
-1 1/2 tablespoons chile paste with garlic
-1/2 teaspoon sugar
-chopped green onions

1. To prepare pot stickers, combine first 10 ingredients in a food processor; pulse 4 times or until coarsely chopped
2. Working with 1 wonton wrapper at a time, spoon about 1 1/2 teaspoons shrimp mixture into center of each wrapper
3. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal
4. Bring remaining 2 corners to center; pinching points to seal
5. Pinch 4 edges together to seal
6. Place pot stickers on a large baking sheet sprinkled with cornstarch
7. Heat 1 1/2 teaspoons canola oil in a large skillet over medium-high heat
8. Add 12 pot stickers to pan; cook 2 minutes or until bottoms are golden brown
9. Slowly add 1/2 cup water to pan; cover and cook 4 minutes
10. Uncover and cook 3 minutes or until liquid evaporates
11. Repeat procedure with remaining 1 1/2 teaspoons canola oil, 12 pot stickers, and 1/2 cup water
12. Top prepare sauce, combine 1/4 cup water and next 5 ingredients in a small bowl, stirring with a whisk
13. Serve sauce with pot stickers
14. Garnish with chopped green onions

Ingredients:

-2 pints fresh strawberries
-1 teaspoon fresh lemon juice
-2 tablespoons pure maple syrup

1. Place the strawberries in a food processor and process them into a chunky puree
2. Transfer the puree to a small saucepan over low heat and heat just until warm
3. Stir in the lemon juice and maple syrup
4. Serve over pancakes

Ingredients:

-3 cups fresh flat-leaf parsley leaves
-1/2 cup chopped walnuts, toasted
-3 tablespoons olive oil
-1 tablespoon fresh lemon juice
-1/2 teaspoon salt
-1/2 teaspoon black pepper
-4 garlic cloves, chopped

1. Combine all ingredients in a food processor; process until smooth
2. Refrigerate before use

Ingredients:

-1 bunch of fresh basil, stemmed (about 3 cups)
-1/2 cup toasted pine nuts
-1 garlic clove
-grated zest and juice of 1 lemon
-grated zest and juice of 1 orange
-1/2 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-1/2 cup olive oil
-1 cup freshly grated Parmesan cheese

1. Blend the basil, pine nuts, garlic, lemon zest and juice, orange zest and juice, salt and pepper in a food processor until finely chopped
2. With the machine running, gradually add the olive oil until the mixture is smooth and creamy
3. Transfer to a bowl and stir in the Parmesan

Ingredients:

-1/4 cup fine bulgur
-3 tablespoons fresh lemon juice
-1/4 teaspoon honey
-1 1/3 cup finely chopped pistachios
-1 cup finely chopped curly parsley
-1 cup cucumber, finely chopped (about 1 small cucumber)
-1 medium tomato, finely chopped
-4 green onions, finely chopped
-1/3 cup finely chopped fresh mint
-3 tablespoons olive oil

1. Place bulgur in large bowl and add 1/3 cup boiling water
2. Let stand 5 minutes
3. Stir in lemon juice and honey, and let stand 5 minutes more, or until all liquid is absorbed
4. Fluff bulgur with fork, and stir in remaining intredients
5. Season with salt and pepper

Ingredients:

-1/2 cup sunflower seeds
-4 cups arugula (from 2 large bunches), heavy stems removed
-6 tablespoons olive oil
-3 tablespoons fresh lemon juice
-2 cloves garlic, peeled
-salt
-pepper

1. Toast sunflower seeds in dry skillet 5 minutes
2. Transfer to food processor
3. Add arugula, olive oil, lemon juice, and garlic, and process until smooth
4. Season with salt and pepper

Ingredients:

-4 medium tomatoes,seeded, and chopped
-1 medium papaya, peeled, seeded, and diced
-1/2 red onion, diced
-1/4 cup slivered almonds, toasted
-2 tablespoons basil, chopped
-1 tablespoon cilantro, chopped
-1/4 cup fresh lime juice
-1/4 cup extra-virgin olive oil
-Salt and Pepper to taste

1. Combine all ingredients, and season to taste
2. Refrigerate for an hour
3. Serve with grilled fish or chicken

Ingredients:

-2 ripe Hass avocados, peeled and pitted
-1/2 cup diced canned tomato
-2 cloves garlic, minced
-2 small limes, juiced
-2 tablespoons torn or chopped fresh cilantro leaves
-salt
-black pepper

1. In a zip-top bag or medium bowl, mash avocado lightly
2. Then add tomato, garlic, lime juice and cilantro and combine
3. Season, to taste, with salt and black pepper

Ingredients:

-1 can (14 oz) artichoke hearts, drained, chopped
-1 cup Mayo
-1 cup Grated Parmesan Cheese
-1 clove garlic, minced
-2 tablespoons chopped tomato
-2 tablespoons sliced green onions

1. Preheat oven to 350 degrees F
2. Mix all ingredients except tomato and onions
3. Spoon into shallow ovenproof dish
4. Bake 20-25 minutes or until golden brown
5. Sprinkle with tomato and onions
6. Serve with crackers

Ingredients:

-3 firm yellow peaches
-1 tablespoon lemon juice
-3 ripe tomatoes
-1/2 red onion
-1 tablespoon cilantro, coarsely chopped
-12 tablespoons olive oil
-6 tablespoons sherry vinegar
-2 tablespoons honey

1. Cut the peaches and tomatoes into half-inch cubes, chop cilantro, finely chop onions
2. Blend any oils and fruit juices or vinegars together before combining with other ingredients.
3. Whisk lemon juice, olive oil, vinegar and honey
4. Mix all ingredients with dressing and refrigerate for at least an hour

Ingredients:

-2 tablespoons butter (melted)
-1 scallion, diced
-7 oz Artichoke Tapenade
-7 oz Piquillo Peppers
-1 cup Parmesan Cheese
-3 tablespoons sour cream
-
1. Combine all ingredients and bake at 350 degrees F for 30 minutes
2. Enjoy with chips

Ingredients:

-1 cup ruby red grapefruit segments (2 large grapefruits)
-1/4 cup grapefruit juice
-1 teaspoon grapefruit zest
-1 fennel bulb, trimmed
-1/4 cup extra-virgin olive oil
-2 tablespoons pitted olives, halved
-2 tablespoons chopped fresh parsley leaves
-1/2 teaspoon salt
-1/8 teaspoon red pepper flakes

1. In small bowl combine the grapefruit segments, juice, and zest
2. Halve the fennel bulb lengthwise, thinly slice and add to the bowl
3. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes
4. Stir to combine
5. Refrigerate before serving

Ingredients:

-2 peaches, peeled, pitted and diced
-2 nectarines, peeled, pitted and diced
-1/4 cup minced red onion
-2 tablespoons chopped fresh mint
-2 tablespoons chopped fresh flat-leaf parsley
-4 tablespoons fresh orange juice
-2 tablespoons fresh lime juice
-1/4 teaspoon salt
-1/8 teaspoon freshly ground black pepper

1. In a large bowl, combine all the ingredients except the salt and pepper
2. Toss gently to mix
3. Cover and refrigerate for at least one hour to allow the flavors to blend
4. Stir in the salt and pepper just before serving
5. Serve with chips

Ingredients:

-1/4 cup minced red onion
-1 tablespoon Dijon mustard
-1 teaspoon ground cumin
-1 teaspoon paprika
-1/2 teaspoon ground black pepper
-1/8 teaspoon salt
-1 (15 oz) can garbanzo beans, rinsed and drained
-1 slice whole wheat bread, torn into pieces
-1 large egg
-1 large egg white
-1 1/2 tablespoons olive oil
-2 (6 inch) whole wheat pitas, split
-1 cup arugula
-1/2 cup Cucumber-Yogurt Dressing (recipe follows)

1. Combine first 10 ingredients in a food processor; pulse 6 times or until well blended
2. Heat olive oil in a large nonstick skillet over medium-high heat
3. Spoon about 1/3 cup bean mixture per patty into pan; cook 4 minutes on each side or until golden brown
4. Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing in each pita half

Cucumber-Yogurt Dressing:
-1 cup plain yogurt
-1/2 cup diced seedless cucumber
-1/4 cup minced red onion
-1 teaspoon fresh lemon juice
1. Combine all ingredients in a small bowl
2. Cover and chill before serving

Ingredients:

-2 garlic cloves, peeled
-1 can (15 ounces) garbanzo beans, rinsed and drained
-1/4 cup lemon juice
-3 tablespoons water
-2 tablespoon tahini
-1 teaspoon ground cumin
-1/4 teaspoon salt
-1/4 teaspoon pepper
-pita breads, cut into wedges

1. Process garlic in a food processor until minced
2. Add the beans, lemon juice, water, tahini, cumin, salt and pepper; cover and process until smooth
3. Transfer to a small bowl
4. Serve with pita wedges

Ingredients:

-2 English cucumbers, peeled, seeded and chopped
-2 Hot House tomatoes, chopped
-1/2 cup chopped green pepper
-1 jalapeno pepper, seeded and minced
-1 small onion, chopped
-1 garlic clove, minced
-2 tablespoons fresh lemon juice
-2 teaspoons minced fresh cilantro
-1 teaspoon minced fresh parsley
-1/2 teaspoon fresh dill, chopped
-1/2 teaspoon salt
-tortilla chip scoops

1. In a large bowl, combine the first 11 ingredients
2. Cover and refrigerate for 1 hour
3. Serve with chips

Ingredients:

-2 ripe avocados, pitted and coarsely mashed
-1/2 cup finely chopped fresh orange
-1/4 cup minced red onion
-2 tablespoons chopped fresh cilantro
-1 tablespoon fresh squeezed lime juice
-2 teaspoons chipotle peppers in adobo sauce
-1/4 teaspoon seasoned salt

1. In a medium bowl, stir together all ingredients until well blended
2. Serve with chips

Ingredients:

-1/8 teaspoon salt
-1 1/4 cups avocado, chopped and peeled
-1 cup mango, chopped and peeled
-1 tablespoon fresh cilantro, finely chopped
-4 teaspoons fresh lime juice
-fresh cilantro sprigs for garnish

1. Combine salt, avocado, mango, chopped cilantro, and juice, tossing gently
2. Garnish with cilantro sprigs
3. Let stand 10 minutes before serving
4. Serve with chips

Ingredients:

-1 package (8 oz) cream cheese at room temperature
-1/2 stick butter at room temperature
-1 tablespoon horseradish
-2 teaspoons Worcestershire sauce
-1/2 cup finely chopped red radishes
-1/2 cup thinly sliced green onions
-8 oz smoked salmon, flaked into small chunks
-celery salt to taste

1. With electric mixer, beat the cream cheese, butter, horseradish and Worcestershire until smooth
2. With a spoon, stir in radishes, green onions and salmon
3. Season to taste with celery salt
4. Refrigerate 4 hours or overnights for flavors to blend
5. Serve with crackers or raw vegetables

Ingredients:

-1 mango, peeled, seeded and diced
-1 avocado, peeled, pitted, and diced
-4 medium tomatoes, diced
-1 jalapeno pepper, seeded and minced
-1/2 cup chopped fresh cilantro
-3 cloves garlic, minced
-1 teaspoon salt
-2 tablespoons fresh lime juice
-1/4 cup chopped red onion
-3 tablespoons olive oil

1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic
2. Stir in the salt, lime juice, red onion, and olive oil
3. To blend the flavors, refrigerate for about 30 minutes before serving

Ingredients:

-8 ounces cream cheese, at room temperature
-1/2 cup sour cream
-1 tablespoon freshly squeezed lemon juice
-1 tablespoon minced fresh dill
-1 teaspoon prepared horseradish, drained
-1/2 teaspoon kosher salt
-1/4 teaspoon freshly ground black pepper
-1/4 pound (4 ounces) smoked salmon, minced

1. Cream the cheese in an electric mixer until just smooth
2. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix
3. Add the smoked salmon and mix well
4. Chill and serve with crackers.

Ingredients:

-4 garlic cloves
-2 cups canned chickpeas, drained, liquid reserved
-1 1/2 teaspoons salt
-1/3 cup tahini (sesame paste)
-6 tablespoons freshly squeezed lemon juice (2 lemons)
-2 tablespoons water or liquid from the chickpeas
-8 dashes hot sauce

1. In the food processor mince garlic
2. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed
3. Taste, for seasoning, and serve chilled or at room temperature

Ingredients:

-1 package (8 oz) Philadelphia Cream Cheese
-1 can (14 oz) artichoke hearts, drained and chopped
-2 tablespoons butter, melted
-1 clove garlic, minced
-1/4 cup 100% Grated Parmesan Cheese

1. Spread cream cheese onto bottom of pie plate
2. Mix artichokes, butter and garlic
3. Spoon evenly over cream cheese
4. Sprinkle with Parmesan Cheese
5. Microwave for a minute or until heated through
6. Serve warm with chips or crackers

Ingredients:

-1 package (8 oz) Philadelphia Cream Cheese, softened
-1 cup Cheddar Cheese, shredded
-3 slices Smoked Ham, finely chopped
-1/4 cup 100% Grated Parmesan Cheese
-1 tablespoon chopped red bell peppers
-1 tablespoon sliced green onions
-1/4 teaspoon cayenne pepper

1. Spread cream cheese onto bottom of microwaveable bowl
2. Sprinkle with cheddar cheese, ham and Parmesan cheese
3. Microwave for 1 minute or until heated through
4. Top spread with bell peppers, onions and cayenne pepper
5. Serve with your favorite crackers

Ingredients:

-2 cups diced very ripe tomato
-1 cup diced onion
-6 jalapenos, finely chopped
-3 cloves garlic, finely chopped
-2 tablespoons chopped fresh cilantro
-2 tablespoons salt
-1 tablespoon lime juice

1. Dice 2 large, very-ripe tomatoes and 1 large onion into 1/4″ cubes
2. Chop jalapenos, garlic and cilantro
3. Mix all ingredients together and refrigerate at least six hours

* Keeps refrigerated for 4-5 days

Ingredients:

-51 oz can SeaWatch Chopped Clams, juice drained and reserved
-3 (8 oz each) packages cream cheese
-32 oz sour cream
-20 oz chunky salsa
-1 package Taco seasoning
-1 teaspoon garlic powder

1. Mix cream cheese and taco seasoning together
2. Add garlic powder and sour cream
3. Add salsa and clams and blend well
4. If you want dip to be thinner, add clam juice

* For more traditional dip, omit taco mix and salsa

Ingredients:

-1 container (10 ounces) grape tomatoes, quartered
-1/2 jar (5.75 ounces) pimento-stuffed green olives, chopped
-1 large rib celery, chopped
-10 pitted black olives, chopped
-2 cloves garlic, chopped
-1/2 cup chopped, seeded hot cherry peppers
-3 tablespoons olive oil
-2 tablespoons dried parsley flakes
-1 bag (16 ounces) sliced toasted panini

1. Stir salsa ingredients together in a large bowl
2. Cover and refrigerate for at least 2 hours before serving on panini

Ingredients:

-1/2 lb. cream cheese
-1 avocado, mashed
-1 tablespoon finely chopped cilantro
-1 teaspoon fresh lemon juice
-1/2 teaspoon hot pepper sauce
-Salt and pepper to taste
-1 package Crackers with Toasted Sesame Seeds
-Cilantro leaves for garnish

1. In a small bowl, mix cream cheese until smooth
2. Add avocado, cilantro, lemon juice and hot pepper sauce
3. Adjust seasonings with salt and pepper
4. Pipe mixture onto crackers and garnish with cilantro leaves

Ingredients:

-1/2 jalapeno pepper, sliced
-1/2 onion, cut into large chunks
-1 cup fresh cilantro leaves
-3 large ripe avocados, pitted and peeled
-salt
-ground black pepper
-tortilla chips

1. Combine the jalapeno pepper, onion, and cilantro in the bowl of a food processor; pulse to chop fine
2. In a medium bowl, mash the avocados
3. Add the chopped onion mixture and mix thoroughly
4. Season with salt and pepper
5. Serve immediately with tortilla chips

Ingredients:

-1/2 cup olive oil
-1 large onion, chopped
-1 garlic clove, chopped
-2 celery stalks, chopped
-2 carrots, peeled and chopped
-1/2 teaspoon salt
-1/2 teaspoon black pepper
-2 (32-ounce) cans crushed tomatoes
-4 dried bay leaves

1. In a large pot, heat the oil over a medium-high heat
2. Add the onions and garlic and saute for about 10 minutes
3. Add the celery, carrots, salt and pepper
4. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour
5. Remove and discard the bay leaves
6. Season the sauce with more salt and pepper, if needed

Ingredients:

-12 oz (350 g) fresh spinach, chopped
-1 teaspoon salt
-2 tablespoons olive oil
-2 large yellow onions, sliced
-2 garlic cloves, crushed
-1 cup plain yogurt
-pita bread, to serve

1. Place the spinach in a covered saucepan with the salt, and heat gently for 2 minutes
2. Drain and rinse with cold water, then squeeze off any excess water with your hands, until dry
3. Place the oil in a small frying pan, add the onions and garlic, and sauté slowly for about 20 minutes, until golden brown
4. Remove from heat, set aside, and allow to cool completely
5. In a mixing bowl, combine the onion mixture, yogurt, and spinach
6. Season with salt and pepper
7. Refrigerate, then serve with warm pita bread

Ingredients:

-8 oz cream cheese
-1 can (6-oz) crab meat, drained, liquid reserved
-1/4 cup finely chopped green onions
-2 teaspoons fresh lemon sauce
-1/2 teaspoon Worcestershire sauce
-1/4 teaspoon paprika
-hot pepper sauce

1. Place cream cheese in a medium-size bowl; microwave for 2 minutes or until softened
2. Stir in crab, green onions, 2tablespoons reserved crab liquid, lemon juice, Worcestershire sauce, paprika and hot pepper sauce
3. Microwave at Medium-High for 2 minutes
4. Serve warm

Ingredients:

-2 large Hass avocados
-2 tablespoons medium salsa
-1 tablespoon sour cream
-1 tablespoon jalapeno juice

1. Peel avocados and remove pit
2. Place in a bowl and mash
3. Stir in salsa, sour cream, and jalapeno juice
4. Serve with chips

Ingredients:

-2 packed cups fresh basil leaves
-1/3 cup extra virgin olive oil
-3 tablespoons pine nuts (toast in a dry skillet over medium heat until lightly brown)
-1 small fresh garlic clove
-1/4 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-1/4 cup grated Parmesan cheese

1. Place all ingredients, except the Parmesan cheese, into a blender and pulse on high until almost a puree
2. Pour into a glass bowl and stir in the Parmesan cheese to finish
3. Use immediately or may be refrigerated in a covered glass container for up to 1 week

Ingredients:

-8 ounces cream cheese, at room temperature
-1 full pint fresh raspberries
-1 teaspoon fresh lime juice
-1 teaspoon fresh lemon juice
-2 tablespoons sugar
-2 sprigs fresh mint, optional, for garnish

1. Keep a few raspberries aside and place all the remaining ingredients, except the mint, into the food processor or blender and pulse until somewhat smooth
2. Remove, pour in a glass bowl and top with the reserved whole raspberries
3. Serve as a dip right away or store in a covered nonreactive container and keep refrigerated for up to 3 days

*Use it with strawberries, cantaloupe and honeydew chunks

Ingredients:

-2 tomatoes, skinned, seeds removed, and chopped into 1/4-inch chunks
-1 red onion, peeled and chopped into 1/4-inch chunks
-1 red pepper, seeds removed and chopped into 1/4-inch chunks
-1 lime juice, juiced
-1 clove of garlic, finely chopped
-2 stalks of celery, finely chopped

1. Place the tomato chunks between several sheets of paper towel and press tightly
2. Squeeze the juice out of them
3. Mix the chopped tomatoes, onions, and pepper in a bowl
4. Squeeze the lime juice over the top and add the garlic and celery
5. Add sea salt, if desired, but it is a good idea to taste it first
6. Mix everything together well, cover, and let marinate a few hours before serving

Ingredients:

-1/3 c. fresh bread crumbs
-1 lb. fresh lump crabmeat
-16 oz. cream cheese at room temperature
-1/2 c. mayonnaise-hot red pepper sauce to taste
-1 cup bottled chunky tomato salsa
-raw vegetables (cut up)
-1 tsp. Worcestershire sauce

1. Put a rack in the center of the oven and preheat to 350 degrees F
2. Spray a round 1-quart baking dish with cooking spray
3. Drain the salsa in a wire sieve.
4. Put drained salsa in a bowl and add cream cheese, mayonnaise and Worcestershire
5. Mix the ingredients gently with a spoon
6. Add crab meat and stir in gently
7. Add hot pepper sauce to taste
8. Spread dip in the baking dish and sprinkle with bread crumbs
9. Bake 30 minutes. Serve warm with tortilla chips and vegetables

Ingredients:

-1-8 oz. can artichoke hearts, drained and coarsely chopped
-1 cup mayonnaise
-1 cup fresh grated Parmesan cheese
-Greek olives (optional)
-crackers

1. Mix hearts, mayonnaise, and Parmesan cheese in a baking dish
2. If you like Greek olives, scatter some on top
3. Bake at 350 degrees for 30 minutes, or until it starts to brown and bubble

Serve with crisp, sturdy, salted crackers

Ingredients:

-2 cups crabmeat
-1 cup sour cream
-1 (8 ounce) package cream cheese, softened
-1 cup buttermilk
-1 cup mayonnaise
-1 cup shredded Monterey Jack cheese
-1 cup white Cheddar cheese
-1/2 cup capers, drained
-2 (8 ounce) cans artichoke hearts, drained and chopped
-2 tablespoons minced garlic
-1/2 teaspoon ground black pepper, or to taste
-1/2 teaspoon dried dill, or to taste
-1/4 cup grated Parmesan cheese
-1/2 teaspoon Old Bay Seasoning, or to taste
-1 (8 ounce) round loaf sourdough bread

1. Preheat oven to 400 degrees F (200 degrees C).
2. Lightly grease an 8×8 inch square baking pan.
3. In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill.
4. Stir until well mixed.
5. Spoon dip into prepared baking pan.
6. Sprinkle with Parmesan cheese and Old Bay Seasoning.
7. Bake in preheated oven until top is crusty, about 15 to 20 minutes.
8. Cut the top off the loaf of bread.
9. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping.
10. Spoon hot dip into hollow bread loaf.
11. Serve immediately with bread pieces for dipping.