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Artichoke Spinach Dip in a Bread Bowl Recipe

Artichoke Spinach Dip in a Bread Bowl Recipe

“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
TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD:16 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. Place cubes on an ungreased baking sheet. Broil 6 in. from the heat for 2-3 minutes or until golden, stirring once.
  • 3. 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.

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 Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.