Artichoke Spinach Dip in a Bread Bowl Recipe

4 11 13
Artichoke Spinach Dip in a Bread Bowl Recipe
Artichoke Spinach Dip in a Bread Bowl Recipe photo by Taste of Home
Publisher Photo

Artichoke Spinach Dip in a Bread Bowl Recipe

Read Reviews
4 11 13
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

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

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 shell, bake, uncovered, in a greased small baking dish until heated through.
Originally published as Artichoke Spinach Dip in a Bread Bowl in Simple & Delicious March/April 2009, p18

Nutritional Facts

1/4 cup: 263 calories, 19g fat (5g saturated fat), 15mg cholesterol, 520mg sodium, 18g carbohydrate (1g sugars, 3g fiber), 7g protein.

  • 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.
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 shell, bake, uncovered, in a greased small baking dish until heated through.
Originally published as Artichoke Spinach Dip in a Bread Bowl in Simple & Delicious March/April 2009, p18

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Reviews forArtichoke Spinach Dip in a Bread Bowl

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MY REVIEW
nocab User ID: 7722168 117042
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

pumpernickle."

MY REVIEW
dupzyk User ID: 7327261 109408
Reviewed Sep. 17, 2013

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

MY REVIEW
fredaevans User ID: 6360805 117041
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."

MY REVIEW
[email protected] User ID: 5045267 107972
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."

MY REVIEW
peacelovehellokitty User ID: 6002238 175682
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."

MY REVIEW
carice54 User ID: 1292781 142606
Reviewed Sep. 17, 2011

"This is a keeper :)"

MY REVIEW
kfilev User ID: 2823329 109407
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."

MY REVIEW
mariekelly User ID: 1260901 107971
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"

MY REVIEW
MrsMonge User ID: 1454658 107943
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/"

MY REVIEW
savoryeats User ID: 4926031 159427
Reviewed Mar. 6, 2010

"THIS IS A WONDERFUL TASTEY DIP!"

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