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
Artichoke Spinach Dip in a Bread Bowl
Artichoke Spinach Dip in a Bread Bowl
Prep Time
25 min
Cook Time
20 min
Yield
4 cups
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 chiles, drained
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded Swiss cheese
- 1 round loaf (1 pound) rye or pumpernickel bread
Directions
- Preheat oven to 350°. In a large bowl, combine the first 7 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 until golden, 2-3 minutes, stirring once.
- Place bread shell on an ungreased baking sheet. Spoon dip into bread shell. Bake, uncovered, until heated through, 20-25 minutes. Serve with bread cubes.
Nutrition Facts
1/4 cup: 263 calories, 19g fat (5g saturated fat), 15mg cholesterol, 520mg sodium, 18g carbohydrate (1g sugars, 3g fiber), 7g protein.
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