SPINACH ARTICHOKE DIP BREAD BOWL RECIPES

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



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

Baking the dip in the actual bread shell makes it a very attractive dish, and it's very easy to clean up. Every time I serve this, people can't believe how healthy and veggie-filled it is. —Ella Homel, Chicago, Illinois

Provided by Taste of Home

Categories     Appetizers

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 4 cups.

Number Of Ingredients 8

3 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
3/4 cup mayonnaise
3 green onions, sliced
1 can (4 ounces) chopped green chilies, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded Swiss cheese
1 round loaf (1 pound) rye or pumpernickel bread

Steps:

  • In a large bowl, combine the first seven ingredients. Cut a thin slice off the top of bread. Hollow out the bottom half, leaving a 1/2-in. shell. Cut removed bread into 1-in. cubes. , Place cubes on an ungreased baking sheet. Broil 6 in. from the heat for 2-3 minutes or until golden, stirring once., Place bread shell on an ungreased baking sheet. Spoon dip into bread shell. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with bread cubes.

Nutrition Facts : Calories 263 calories, FatContent 19g fat (5g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 520mg sodium, CarbohydrateContent 18g carbohydrate (1g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

SPINACH-ARTICHOKE DIP IN A BREAD BOWL RECIPE - PILLSBURY.COM



Spinach-Artichoke Dip in a Bread Bowl Recipe - Pillsbury.com image

The only thing better than spinach-artichoke dip is spinach-artichoke dip served in a bread bowl. And it’s super easy to do on your own, thanks to Pillsbury™ French bread! Serve it for Game Day or any day, and watch it disappear fast.

Provided by Pillsbury Kitchens

Total Time 2 hours 35 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 7

1 can (11 oz) refrigerated Pillsbury™ Original French Bread
1 box (10 oz) frozen chopped spinach
1 1/4 cups sour cream
4 teaspoons ranch dip mix (from 1-oz package)
1/4 teaspoon crushed red pepper flakes
1/3 cup shredded Parmesan cheese
1 jar (6 oz) Progresso™ marinated artichoke hearts, thoroughly drained and chopped

Steps:

  • Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray.
  • Remove dough from can; let stand 5 minutes. Shape into ring, firmly pinching together ends and top and bottom center of dough to shape and form a solid round; place in pan. Bake 26 to 30 minutes or until golden brown. Cool completely on cooling rack, about 1 1/2 hours.
  • Meanwhile, microwave spinach as directed on box. Squeeze out liquid, and drain thoroughly; set aside to cool.
  • In medium bowl, mix sour cream, dip mix and pepper flakes, mixing well. Stir in Parmesan cheese. Add artichokes and cooled spinach; stir until mixed well. Cover and refrigerate 1 hour.
  • With serrated knife, carefully cut off very top of bread horizontally. To make bowl, carefully pinch or tear out bread from inside (leaving 3/4-inch shell). Cut inside and top of bread into pieces; transfer to serving platter.
  • Transfer dip mixture into center of hollowed bread bowl; transfer to serving platter with bread pieces. Serve dip with bread pieces and, if desired, fresh assorted vegetables.

Nutrition Facts : Calories 290 , CarbohydrateContent 31 g, CholesterolContent 35 mg, FatContent 2 1/2 , FiberContent 3 g, ProteinContent 9 g, SaturatedFatContent 7 g, ServingSize About 1/4 cup dip and 1/8 of the bread, SodiumContent 720 mg, SugarContent 5 g, TransFatContent 0 g

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