HAWAIIAN SPINACH DIP RECIPES

Name: Stovetop Spinach-Artichoke Dip
Yield: Makes about 5 cups
Ingredients: 1 large sourdough boule or other round country loaf (about 10" in diameter); 5 Tbsp. extra-virgin olive oil, divided; Kosher salt; 4 Tbsp. unsalted butter; 6 garlic cloves, finely grated; 2 15-oz. cans artichoke hearts, drained, quartered; 10 oz. baby spinach or frozen chopped spinach, thawed; 1½ tsp. (or more) kosher salt; 16 oz. cream cheese, cut into 1"-thick slices; 3½ oz. finely grated Parmesan (about 1 cup), plus more; 1 tsp. freshly ground black pepper, plus more; Chips (for serving; optional)

STOVETOP SPINACH-ARTICHOKE DIP RECIPE | BON APPéTIT

Stovetop Spinach-Artichoke Dip Recipe | Bon Appétit image

Serving this creamy, delicious dip in a bread bowl is not mandatory, but we highly recommended going for it. If you’re not making the bread bowls (this time), just skip ahead to the dip instructions below and serve with pita chips alongside!

Provided by Molly Baz

Yield Makes about 5 cups

Number Of Ingredients 12

Ingredients

1 large sourdough boule or other round country loaf (about 10" in diameter)
5 Tbsp. extra-virgin olive oil, divided
Kosher salt
4 Tbsp. unsalted butter
6 garlic cloves, finely grated
2 15-oz. cans artichoke hearts, drained, quartered
10 oz. baby spinach or frozen chopped spinach, thawed
1½ tsp. (or more) kosher salt
16 oz. cream cheese, cut into 1"-thick slices
3½ oz. finely grated Parmesan (about 1 cup), plus more
1 tsp. freshly ground black pepper, plus more
Chips (for serving; optional)

Steps:

Preheat oven to 350°. Using a serrated knife, cut about 1" off top of boule.
Using your hands, scoop out bread from the inside of the loaf, leaving about a 1" -thick wall all around. Tear bread and top slice into 1½" pieces. Place torn bread and bread bowl on a rimmed baking sheet, discarding any small crumbs. Toss torn bread with 3 Tbsp. oil and season with salt. Coat inside of bread bowl with remaining 2 Tbsp. oil.
Bake until edges of bread bowl are golden and crisp and torn pieces are browned, 25–30 minutes. Let cool.
Melt butter in a large saucepan or Dutch oven over medium heat. Add garlic and cook, stirring often, until very fragrant but not browned, about 1 minute. Add artichokes and cook, tossing, until well coated in butter, 1–2 minutes longer. Add spinach and salt and continue to cook, stirring and folding often, until spinach has wilted and most of the liquid is cooked off, 7–8 minutes. (It’s okay if the bottom of the pot isn’t completely dry. It just shouldn’t be swimming in liquid.) Add cream cheese and cook, stirring constantly, until melted. Add 3½ oz. Parmesan and 1 tsp. pepper and stir until melted and creamy. Taste and season with salt if needed.
Transfer dip to bread bowl. (If it doesn’t all fit, serve remaining dip on the side or refill bread bowl as it gets eaten.) Top with Parmesan and a crank of pepper. Serve with toasted bread pieces or chips of your liking—don’t snooze on Stacy’s pita chips if you can find them.

SPINACH DIP IN BREAD BOWL RECIPE - TABLESPOON.COM

Spinach Dip in Bread Bowl Recipe - Tablespoon.com image

If spinach dip in a bread bowl isn’t the perfect party food, we don’t know what is. A luscious mixture of spinach and sour cream surrounded by an edible (incredible!) bread bowl? We’ve never had a spinach dip we didn’t like, but this easy-to-prepare bread bowl version is especially dip-worthy.

Provided by TBSP Kitchens

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Yield 10

Number Of Ingredients 7

Ingredients

2 boxes (10 oz) frozen spinach leaves, chopped (do not use fresh, frozen only!)
1 cup regular mayonnaise (do not substitute!)
1 envelope onion soup mix (powder) (from 2 oz box)
1 container (16 oz) sour cream
2 cans (8 oz each) water chestnuts (chopped or diced)
3 green onions (finely chopped)
1 loaf Hawaiian or sourdough bread

Steps:

Soak both packages of frozen spinach in warm water to defrost.
Drain spinach well. Ring out spinach like a wet towel to squeeze out excess juice, with hands.
Place spinach in a large bowl and mix in sour cream, onion soup packet, mayo, green onion and water chestnuts. You may add as much mayo and/or sour cream to satisfy your taste. Mix well.
Cover and refrigerate overnight (or at least 2-4 hrs)
Hollow out a large, round loaf of Hawaiian Bread (or Sourdough), leaving at least a 2 inch wall. Place bread bowl on tray and pour in the dip. (Place extra bread pieces around spinach bowl for easy to get, bite sized pieces to dip with.)
Use another loaf of bread to tear more pieces with and place around bowl. (Try out different kinds of breads. My favorites are the sweet Hawaiian rolls and sourdough.)
Serve & enjoy!

Nutrition Facts : ServingSize 1 Serving

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