Artichoke Spinach Dip in a Bread Bowl |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 16 |
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âBaking 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.â Ella Homel - Chicago, Illinois 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:
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.
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