Preheat oven to 375 degrees F. While preheating, use a sharp bread knife to remove the top of the bread bowl. Next, use a spoon to scoop out the inside making sure not to bread through the bottom. I leave no more than an inch around the outside. Once prepared, mist with with olive oil and sprinkle with salt and pepper to taste then set aside and prepare dip.
Add softened cream cheese, mayo and sour cream to a large prep bowl. Use a hand mixer and combine on low-medium speed and whip together until creamy.
Add in remaining ingredients and stir until combined. Scoop dip into bread bowl, then place on a cookie sheet and bake for 35-40 minutes. You can sprinkle over additional cheese the last 15 minutes of baking for a cheesy top layer.
Once the dip is warmed through and bread is crisp, remove and serve warm with dippers like pretzels or celery. Enjoy!
Leftover Storage: Store the dip in the fridge for up to 4 days and stir/rewarm before serving. The bread bowl does not save well stored, and I do not recommend saving it.Prep Ahead Instructions: You can prep the dip up to 24 hours ahead of time and store in the fridge for less mess and prep the day of baking. Following instructions for whipping and mixing dip. Next, store in airtight container in the fridge instead of adding to bread bowl. When ready to bake, prep the bread bowl and follow recipe instructions.