Artichoke Spinach Dip in a Bread Bowl Recipe
- 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 (4 ounces) shredded Swiss cheese
- 1 round loaf (1 pound) rye or pumpernickel bread
- 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. Yield: 4 cups.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Artichoke Spinach Dip in a Bread Bowl
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I have used both marinated and plain canned artichokes, I prefer the plain, well rinsed too. Also I add chopped water chestnuts for crunch. Any round bread will do well if you don't like
Delicious. Use sourdough (for the bowl)!
The choice of bread is a tad questionable (I just use a round of French) but there will be NO leftovers. Recommend you make 1.5 or double the recipe and serve on slices of toasted French Baguette slices.
I make this recipe as well except we are not that fond of pumpernickle bread so i use the whole round of the Hawaiian Bread and its delicious. I have also left out the artichokes and used just the spinich dip.You also do not have to serve this hot as you can make a cold spinich dip which we prefer in the summer months.
Very good, to lower sodium content try using different cheeses. Parmesan is definitely a problem, also use artichoke hearts in water not the marinated ones. Easy fix.