Save on Pinterest

Chicken Spinach Dip Bread Bowls

My family loves artichoke spinach dip, so I thought I could turn this popular appetizer into a chicken entree. The sourdough bowl makes a fun presentation. I love that with this recipe I can make one for dinner and wrap one for the freezer! —Merry Graham, Newhall, California
  • Total Time
    Prep: 35 min. Bake: 20 min. + standing
  • Makes
    8 servings

Ingredients

  • 1 package (10 ounces) frozen chopped spinach
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 loaves sourdough bread (1 pound each)
  • 1 medium sweet red pepper, chopped
  • 1 medium onion, chopped
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup grated Parmesan cheese, divided
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 6 bacon strips, cooked and crumbled, divided

Directions

  • Preheat oven to 400°. Thaw spinach, reserving 2 tablespoons liquid.
  • In a small microwave-safe bowl, combine oil and garlic. Microwave on high 30-45 seconds or until warmed. Cut a thin slice off top of each bread loaf. Hollow out bottoms, leaving 1/2-in.-thick shells (save removed bread for another use). Brush 2 tablespoons oil mixture over outside and inside of bread bowls. Place bread bowls on a baking sheet.
  • Strain remaining oil mixture into a large skillet; discard garlic. Heat oil over medium-high heat. Add pepper and onion; cook and stir 5-7 minutes or until tender. Remove from pan.
  • Add chicken to pan; cook and stir over medium-high heat 6-8 minutes or until no longer pink. Reduce heat to medium. Add artichoke hearts, cream cheese, 1/4 cup Parmesan cheese, Italian seasoning, salt, spinach, pepper mixture and reserved spinach liquid; cook and stir until cream cheese is melted. Stir in 1/4 cup crumbled bacon. Remove from heat.
  • Divide mixture between bread bowls; top with remaining bacon. Sprinkle remaining Parmesan cheese over filling and bowls.
  • Bake, uncovered, 10 minutes. Cover loosely with foil; bake 8-12 minutes longer or until filling is heated through. Let stand 10 minutes before serving. To serve, cut each bowl into 4 wedges.
    Freeze option: Cool chicken mixture before filling bread bowls. Securely wrap unbaked bowls in foil; place in resealable plastic freezer bags and freeze. To use, partially thaw in refrigerator overnight. Unwrap bowls and place on a baking sheet. Cover loosely with foil and bake in a preheated 350° oven 1 hour. Bake, uncovered, 10-15 minutes longer or until filling is heated through and a thermometer inserted in center reads 165°.
Nutrition Facts
1 wedge: 504 calories, 22g fat (9g saturated fat), 86mg cholesterol, 1168mg sodium, 43g carbohydrate (6g sugars, 3g fiber), 32g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video