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Artichoke Spinach Dip in a Bread Bowl

 Artichoke Spinach Dip in a Bread Bowl
“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
16 ServingsPrep: 25 min. Bake: 20 min.


  • 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.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe. If any of the dip does not fit in bread

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Artichoke Spinach Dip in a Bread Bowl (continued)

Editor's Note: shell, bake, uncovered, in a greased small baking dish until heated through.
Nutritional Facts: 1/4 cup dip with 1/4 cup bread cubes equals 263 calories, 19 g fat (5 g saturated fat), 15 mg cholesterol, 520 mg sodium, 18 g carbohydrate, 3 g fiber, 7 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.