Pull-apart bread is an easy, shareable, and cheap snack for your football-watching appetizer spread.
Instead, hit the grocery store bakery and grab any round medium-sized loaf of bread.
The more rustic the better.
Shaping and assembly is a snap.
Dont be shy about it.
Most sourdough boules and other artisan loaves have a lovely crusty bottom.
(This is a great thing, as it means more flavor.)
The downside with a pull-apart is that this crust makes the physical act of pulling apart difficult.
Flip the loaf over so it is top-side up.
The loaf should still hold together.
Use a serrated knife for thisit makes slicing much easier and prevents the loaf from getting squished.
Coat the top with any remaining dip, and sprinkle more shredded mozzarella over it.
Feel free to prepare the loaf in advance.
Bake it as usual when youre ready, but add five or ten minutes to the baking time.
Line a sheet tray with parchment paper or foil.
Mix the first three ingredients in a medium bowl.
Perforate the bottom of the loaf of bread with a small paring knife or a fork.
Spread the onion dip mixture into all of the cut surfaces.
Top the loaf with any remaining dip and more shredded mozzarella.
Pull apart and enjoy!
Leftovers will keep in the fridge.
To revive, warm the leftovers in a 350F oven for 5-10 minutes.
