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
- 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.
1/4 cup: 263 calories, 19g fat (5g saturated fat), 15mg cholesterol, 520mg sodium, 18g carbohydrate (1g sugars, 3g fiber), 7g protein.
Reviews for Artichoke Spinach Dip in a Bread Bowl
"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 likepumpernickle."
"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."
"This is a keeper :)"
"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"
"You could wash off all of the liquid to reduce the salt of the artichokes and use the low sodium soups/"
"THIS IS A WONDERFUL TASTEY DIP!"
"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."