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August 27, 2021

Ree scores a touchdown with her easy, cheesy dip in a sourdough bread bowl!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at the best shows, take you inside the favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Beer Cheese Bread Bowl
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 to 6 servings

Ingredients

Bread Bowl:

1 crusty bread round
2 tablespoons olive oil
1 clove garlic, pressed
1 teaspoon red pepper flakes
1/2 cup shredded Parmesan

Beer Cheese:

1/4 cup (4 tablespoons) salted butter
1 large yellow onion, sliced thin
2 cloves garlic, minced
1 teaspoon red pepper flakes
1/4 cup all-purpose flour
1 cup milk
6 ounces light beer
2 heaping tablespoons grainy mustard
1 cup grated Cheddar
1/2 cup grated fontina cheese
1/2 cup grated mozzarella

For Dipping:

Pretzel rods
2 large carrots, cut into sticks
4 stalks celery, cut into sticks

Directions

For the bread bowl: Preheat the oven to 375 degrees F.

Remove the top quarter of the bread round, then cut it into cubes and set aside. Using a knife, cut out the interior of the bread round, leaving it hollow. Cube the removed bread and set aside.

Mix together the olive oil, garlic and red pepper flakes in a small bowl. Brush the outside and inside of the bread bowl with the oil mix. Place the bread bowl on a sheet pan and sprinkle the inside with the Parmesan. Toss the cubed bread in the remaining oil and place on the sheet pan next to the bread bowl. Bake until crisp, 15 to 18 minutes.

For the beer cheese: Meanwhile, add the butter to a large saucepan or high-sided skillet over a medium heat. When the butter has melted, add the onions, garlic and red pepper flakes, then cook until the onions are golden, 8 to 10 minutes. Sprinkle over the flour and stir to combine. Slowly pour in the milk and beer a little at a time, whisking until smooth after each addition. Add the mustard and cheeses and stir until smooth.

Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.

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Ree Drummond's Beer Cheese Bread Bowl ​| The Pioneer Woman | Food Network
youtube.com/watch?v=8mWRJnGuirs

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