Taste of Home
Chicken Spinach Dip Bread Bowls
TOTAL TIME: Prep: 35 min. Bake: 20 min. + standing
YIELD: 8 servings.
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
Ingredients
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1 package (10 ounces) frozen chopped spinach
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3 tablespoons olive oil
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2 garlic cloves, minced
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2 loaves sourdough bread (1 pound each)
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1 medium sweet red pepper, chopped
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1 medium onion, chopped
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1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
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1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
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1 package (8 ounces) cream cheese, softened
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1/2 cup grated Parmesan cheese, divided
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1-1/2 teaspoons Italian seasoning
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1 teaspoon salt
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6 bacon strips, cooked and crumbled, divided
Directions
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1.
Preheat oven to 400°. Thaw spinach, reserving 2 tablespoons liquid.
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2.
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.
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3.
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.
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4.
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.
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5.
Divide mixture between bread bowls; top with remaining bacon. Sprinkle remaining Parmesan cheese over filling and bowls.
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6.
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.
Nutrition Facts
1 wedge: 504 calories, 22g fat (9g saturated fat), 86mg cholesterol, 1168mg sodium, 43g carbohydrate (6g sugars, 3g fiber), 32g protein.
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