Party bread with New England lobster cheese dip and Philadelphia hoagie dip

By Matt Dean Pettit
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These dips are a fun representation on both cities playing in the big game: a Boston classic and Philly’s own the hoagie!

SERVES
8
 TO
10
TOTAL TIME

Ingredients

New England lobster cheese dip:

  • 1 tablespoon canola oil
  • Jalapeño, seeded and diced
  • Medium Spanish onion, diced
  • 1 lemon, squeezed and zested
  • 1 cup aged cheddar, shredded
  • 1 cup cream cheese
  • 1/4 cup lager beer
  • 1 lobster cooked meat removed and chopped
  • 1 teaspoon paprika
  • 1/2 cup flat leaf parsley, finely chopped
  • Salt & Pepper to taste

Philadelphia hoagie dip:

  • 1 tablespoon canola oil
  • 1 tablespoon butter
  • 1 medium white onion, diced
  • 1 green bell pepper, seeded and diced
  • 1 cup provolone cheese, shredded
  • 1 cup cream cheese
  • 1/2 cup sour cream
  • 1/2 cup Genoa salami, finely chopped
  • 1/2 cup capicola, finely chopped
  • 1/2 cup iceberg lettuce, finely chopped
  • 1 small roma tomato, seeded and finely chopped
  • Salt and black pepper to taste

Pull apart party bread:

  • 4 cans biscuit dough
  • 2 eggs, whisked for egg wash
  • Salt

Directions

New England lobster cheese dip:

  1. In a large skillet over medium to high heat add the canola, onions and jalapeños and cook for two to three minutes until together until soft. Remove from heat.
  2. Combine the rest of the ingredients with the cooked onion and jalapeno mixture
  3. Mix well and combine all ingredients
  4. Add the parsley, lemon zest add salt, pepper and set aside until ready to bake.

Philadelphia hoagie dip:

  1. In a large skillet over medium to high heat add the canola, onions and green pepper and cook for two to three minutes until together until soft. Remove from heat.
  2. Combine the rest of the ingredients with the cooked onion and pepper mixture
  3. Mix well and combine all ingredients
  4. Season with salt and pepper to taste and set aside until ready to bake.

Pull apart party bread:

  1. Prepare oven to 400F (200c).
  2. Prepare a large baking sheet lined with parchment paper.
  3. Using your hands take a small amount of biscuit dough about the size of a donut hole.
  4. Put a small drop of egg wash in your hands and roll the small dough ball with the canola and form a perfect egg washed coated ball small ball.
  5. Continue to roll and make all the balls until the biscuit dough is gone.
  6. Using the baking sheet carefully layout the biscuit balls to form a shape of two squares. With the inside of the squares remaining open. This open area is where the dips will go into to bake and the bread to bake around them.
  7. Ensure the bread rolls on the walls all touch together as you want them to bake together. Once all the rolls have been placed, carefully ladle in the lobster dip into one of the open squares. Followed by the Philadelphia Hoagie dip ladled into the second open square.
  8. Place in the oven to bake for 15-20 minutes or until the bread rolls are fully baked and golden brown.
  9. Once baked and to serve carefully remove the baking sheet from the oven. Let cool for one minute and pull apart the bread rolls and dip them into the hot dips!

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