Spider Bread Dip Bowl

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Spider Bread Dip Bowl

Spider Bread Dip Bowl


  • 16 frozen Rhodes dinner rolls
  • 1 egg white
  • 1 tbsp water
  • 3 tbsp grated parmesan cheese
  • 2 olive slices


  1. Place frozen rolls on board or counter and spray with nonstick spray. Cover loosely with plastic wrap and allow to thaw until soft but still cold, about 2 hours.
  2. Use 2 rolls to make a small ball for the spider’s head. Use 10 rolls to make a larger ball for the spider’s body.
  3. Cut the remaining 4 rolls in half (with one half slightly larger than the other). Roll each half into a rope. Make 4 12 inch ropes and 4 10 inch ropes.
  4. On a lined cookie sheet, arrange balls and ropes into spider shape.
  5. Spray with nonstick spray and cover loosely with plastic wrap. Allow to rise until quite puffed, about 1 hour. Meanwhile, preheat the oven to 350 degrees.
  6. Whisk together egg white and water and brush all over spider. Sprinkle legs with parmesan cheese if desired.
  7. Bake spider 28-30 minutes until quite brown. Cool completely.
  8. Use a knife to make slits for the eyes and press an olive slice into each slit.
  9. Use a knife to cut a circle out of the body, and then tear out the bread to make a bowl. Fill with cold dip. Surround with veggies and serve.

This article and recipe adapted from this site

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