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
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- 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 :
SPINACH DIP IN BREAD BOWL
Fill this bread bowl with a delicious dip made using spinach and Yoplait® yogurt - a perfect appetizer.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 1h20m
Yield 72
Number Of Ingredients 11
Steps:
- Cook spinach as directed on package; cool. Squeeze water from spinach; discard water. In large bowl, mix all ingredients except bread. Cover and refrigerate at least 1 hour to blend flavors.
- Just before serving, cut a 1- to 2-inch slice from the top of the loaf of bread. Hollow out the loaf by cutting along the edge with a serrated knife, leaving about a 1-inch shell, and pulling out large chunks of bread. Cut or tear the top slice and the hollowed-out bread into bite-size pieces.
- Place bread on serving plate; fill with spinach dip. Arrange bread pieces around loaf to use for dipping.
Nutrition Facts : Calories 30, Carbohydrate 4 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Tablespoon, Sodium 60 mg
SPINACH DIP IN A BREAD BOWL
When we get together with friends, I like to prepare this creamy spinach dip. It's a real crowd pleaser. -Janelle Lee, Appleton, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces. , Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.
Nutrition Facts : Calories 161 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 571mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
SPINACH DIP IN BREAD BOWL
This is taken from "The Great American Favorite Brand Name Cookbook: Collectors Edition." I haven't tried any of these recipes, but I'm borrowing the book and trying to get as many posted for my personal use as possible. Hope you all enjoy!
Provided by PSU Lioness
Categories < 15 Mins
Time 15m
Yield 3 1/4 cups, 30 serving(s)
Number Of Ingredients 7
Steps:
- Mix salad dressing, sour cream and ranch dressing mix until well blended.
- Add spinach, water chestnuts and pepper; mix well.
- Cover and refrigerate until ready to serve.
- Cut slice from top of bread loaf; remove center leaving a 1 inch thick shell.
- Cut removed bread into bite-sized pieces.
- Spoon spinach dip into bread loaf just before serving.
- Serve with bread pieces.
Nutrition Facts : Calories 19.2, Fat 1.6, SaturatedFat 1, Cholesterol 3.4, Sodium 11.6, Carbohydrate 0.8, Fiber 0.3, Sugar 0.2, Protein 0.5
BAKED SPINACH AND CHICKEN DIP
Make and share this Baked Spinach and Chicken Dip recipe from Food.com.
Provided by Hidden Valley
Categories Chicken
Time 35m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375ºF.
- In a microwave safe medium bowl, add cream cheese and Ranch dressing. Microwave on high for 30 seconds or until cream cheese is soft. Stir to combine.
- Add spinach (squeezed dry) and parmesan cheese. Mix well.
- Add chicken and stir gently to combine.
- Transfer mixture to a baking dish (at least 6 cups).
- Bake for 20 minutes or until bubbly and golden brown. The internal temperature of the cooked dip should be 165ºF.
- Serve with crackers, bread or veggie sticks.
- Tip: If you like it spicy, substitute Hidden Valley® Farmhouse Originals Southwest Chipotle Dressing in place of the Ranch Dressing and add diced pickled jalapenos.
- For a fewer calories, try Hidden Valley® The Original Ranch® Light Dressing instead of the full calorie Ranch.
- Make Ahead: Prepare the unbaked dip up to 3 days ahead; store covered and refrigerated. Bake prior to serving.
Nutrition Facts : Calories 196.1, Fat 18.5, SaturatedFat 6.1, Cholesterol 35.5, Sodium 365.2, Carbohydrate 3.3, Fiber 0.8, Sugar 1.3, Protein 5.2
CHICKEN AND SPINACH PULL-APART BREAD RECIPE BY TASTY
Here's what you need: rotisserie chicken, cream cheese, spinach, shredded mozzarella cheese, garlic powder, pepper, salt, flour, sugar, baking powder, salt, unsalted butter, whole milk
Provided by Katie Aubin
Categories Sides
Yield 15 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F (200°C).
- Sift together the flour, sugar, baking powder, and salt in another large mixing bowl. Cut unsalted butter into small chunks and add to bowl or use a cheese grater to grate butter into smaller pieces.
- Use a fork to incorporate the butter into the flour mixture until it forms a crumbly texture. Add milk and stir the dough until it is thick and pulls away from the sides of the bowl.
- Transfer dough to a lightly floured, flat surface. Pat the dough down to about 1-inch (2 cm) in thickness, fold in half, and pat down once more to 1-inch (2 cm) in thickness. Cover with a towel and let rest for 30 minutes.
- While dough rests, combine chicken, cream cheese, spinach, mozzarella cheese, garlic powder, pepper, and salt in a large mixing bowl.
- Lightly flour a rolling pin and roll out dough out to about ½-centimeter (¼ inch) thickness. Use the lip of a cup to cut out 45 circles.
- Remove chicken spinach dip from the refrigerator and fill each dough circle with 1 tablespoon of dip. Fold each circle in half and press down the edges to seal the dip inside the dough. Fold the left side and right side of each half circle towards each other like a fortune cookie.
- Place the stuffed dough in an 11-inch (28 cm) nonstick or greased tart pan. Make an outer circle and work your way in, creating 4 circles total. Brush with egg wash.
- Bake for 25 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 398 calories, Carbohydrate 36 grams, Fat 21 grams, Fiber 1 gram, Protein 14 grams, Sugar 5 grams
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