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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


  • 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


  • 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.

Reviews for Artichoke Spinach Dip in a Bread Bowl

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Reviewed Apr. 20, 2014

"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


Reviewed Sep. 17, 2013

"Delicious. Use sourdough (for the bowl)!"

Reviewed Jan. 10, 2013

"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."

Reviewed Mar. 27, 2012

"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."

Reviewed Jan. 8, 2012

"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."

Reviewed Sep. 17, 2011

"This is a keeper :)"

Reviewed Jun. 3, 2011

"I've made this dip several times to take to parties and it has always been a huge hit! I have not yet made it in a bread bowl; I just bake it in a corning dish. It's easier for me to transport and reheat that way. I also use a little extra mayo and cheese to make it a little creamier."

Reviewed May. 30, 2011

"we used miracle whip, do not make our mistake... we tried it again using mozz chz since we didnt have swiss it turned out good"

Reviewed Mar. 10, 2010

"You could wash off all of the liquid to reduce the salt of the artichokes and use the low sodium soups/"

Reviewed Mar. 6, 2010


Reviewed Mar. 6, 2010

"This is delicious. But, all that sodium, for me is a killer, I am supposed to be on a sodium restricted diet. My doctor would have a fit if he knew I was eating this. You should give us low sodium versions of some of your high sodium recipes. There are lots of us out here."

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Wine Pairings

Light-Bodied White Wine

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