OLIVE GARDEN SPINACH AND ARTICHOKE DIP RECIPES

Name: Spinach Dip in a Bread Bowl
Prep time: 15 min
Total time: 15 min
Yield: 15 servings.
Ingredients: 2 cups sour cream; 1 envelope (1 ounce) ranch salad dressing mix; 1 package (10 ounces) frozen chopped spinach, thawed and well drained; 1/4 cup chopped onion; 3/4 teaspoon dried basil; 1/2 teaspoon dried oregano; 1 round loaf of bread (1 pound); Raw vegetables

SPINACH DIP IN A BREAD BOWL RECIPE: HOW TO MAKE IT

Spinach Dip in a Bread Bowl Recipe: How to Make It image

When we get together with friends, I like to prepare this creamy spinach dip. It's a real crowd pleaser. —Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories Appetizers

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 15 servings.

Number Of Ingredients 8

Ingredients

2 cups sour cream
1 envelope (1 ounce) ranch salad dressing mix
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/4 cup chopped onion
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1 round loaf of bread (1 pound)
Raw vegetables

Steps:

In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces. , Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.

Nutrition Facts : Calories 161 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 571mg sodium, CarbohydrateContent 20g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

BAKED ARTICHOKE DIP RECIPE | EPICURIOUS

Baked Artichoke Dip Recipe | Epicurious image

The classic artichoke dip is loaded with sour cream and mayonnaise, but this contemporary recipe uses smaller quantities (and lighter versions) of those ingredients.

Provided by EPICURIOUS.COM

Yield Makes about 1 1/3 cups

Number Of Ingredients 10

Ingredients

5 tablespoons (packed) grated Romano cheese (about 1 ounce)
3 tablespoons light mayonnaise
3 tablespoons light sour cream
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/4 teaspoon onion salt
1/8 teaspoon garlic powder
1 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
1/4 teaspoon paprika
French-bread baguette slices, toasted

Steps:

Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 1 1/2-cup ramekin. (Can be prepared 1 day ahead. Cover mixture and refrigerate.)
Preheat oven to 375°F. Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).
Preheat broiler. Sprinkle dip with remaining 1 tablespoon grated Romano cheese and paprika. Broil until cheese melts, about 2 minutes. Serve warm with toasted baguette slices.

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SPINACH DIP IN A BREAD BOWL RECIPE: HOW TO MAKE IT

When we get together with friends, I like to prepare this creamy spinach dip. It's a real crowd pleaser. —Janelle Lee, Appleton, Wisconsin
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Calories 161 calories per serving

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