Which of the following categories best describes this recipe:
Appetizers

Estimated time:
1/2 hour, plus veggie prep., if you didn't buy pre-cut stuff

Ingredients: (Hit your return key to start a new line)
one large, fat Sourdough loaf, which is sometimes called a 'boule' (boo'-lay)

one 8 oz. pkg. Cream Cheese, softened

one 8 oz. container of Sour Cream

2 Tbsp. chopped Green Onions*

1/2 tsp. Salt

Directions:
Make a circular cut in the top of the bread loaf. Carefully hollow out the center of the bread, cutting out large chunks (save and cube those for dipping).

Mix all remaining ingredients in a bowl; cover and chill for at least one hour.

At serving time, fill the bread bowl with dip, and serve it on a platter with the bread cubes, veggies, and perhaps crackers.

*Chopped chives may be substituted for green onions, and onion or garlic salt may be substituted for plain salt.

For some reason, I can handle either 'light' cream cheese, or 'light' sour cream, but not a double-dose of Lightness in the same recipe. Personal preference, I s'pose... and sooo good if you don't have to compromise on Either ingredient!

Other suggestions and comments:
There are recipes prepared as a dip in a bread bowl, but Baked and served hot. I didn't get a chance to try any of those this year; I had some years back, at parties, and they were sooo good! My guy's Superbowl game menu is relatively un-complicated... ;-)

I think if the bread bowl is going to be baked, one would have to be doubly careful about doing a neat Interior carving job on the bread.

Some people would prefer to have the bread cubes toasted, sort of like under-cooked croutons. They can be lightly coated with melted butter or olive oil and mixed herbs, and toasted a bit in the oven.

When the bread "bowl" itself is fairly empty, it can be cut into pieces and eaten.