Serves: 5
Total Calories: 498
Yield: 3
Cut the top off of three rolls. Hollow out to form a personal dip bowl. Cut the remaining 3 rolls into 6 slices each. Place these plus the tops from the first 3 rolls on a baking sheet. Brush both sides lightly with olive oil. Toast both sides under the broiler until lightly browned. In a sauce pan, combine cream cheese, sour cream, hot sauce and cheeses. Stir until heated through. Fill each dip bowl with hot dip and serve with the toasted roll slices and celery.
This Personal Buffalo Dip Bowls recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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