Hot Artichoke Dip In A Bread Bowl Recipes

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SPINACH ARTICHOKE DIP IN A BREAD BOWL

Provided by Trisha Yearwood

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 12



Spinach Artichoke Dip in a Bread Bowl image

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut off the top of the bread. Use your fingers to remove the crumb from the center of the bread, leaving only the crust as a wall (discard the crumb or reserve it for another use, such as making breadcrumbs).
  • Melt the butter in a medium skillet over medium heat, then add the shallots, garlic and red pepper flakes. Cook, stirring occasionally, until softened about 3 minutes. Add the spinach and artichokes and cook, stirring, until hot, about 3 minutes. Add the cream cheese and cook, stirring, until melted. Stir in the mozzarella and season with salt and pepper.
  • Spoon the mixture into the bread bowl, mounding it slightly if necessary, and sprinkle with the Parmesan. Place the bread and the top side by side on a baking sheet and bake until the bread is hot and crusty and the top of the spinach dip is lightly browned, about 15 minutes. Transfer the bread bowl to a serving platter. Tear the top of the bread into chunks and serve alongside the dip with crudites for dipping.

1 round loaf sourdough or country bread, 6 to 7 inches in diameter
2 tablespoons butter
1 medium shallot, finely chopped
1 clove garlic, minced
1 pinch crushed red pepper flakes
1 pound chopped frozen spinach, thawed
One 15-ounce can quartered artichoke hearts, drained
6 ounces cream cheese, cubed
1 cup shredded mozzarella
Kosher salt and freshly ground black pepper
3 tablespoons grated Parmesan
Assorted crudites, for serving

ARTICHOKE SPINACH DIP IN A BREAD BOWL

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

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 4 cups.

Number Of Ingredients 8



Artichoke Spinach Dip in a Bread Bowl image

Steps:

  • 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. , Place cubes on an ungreased baking sheet. Broil 6 in. from the heat for 2-3 minutes or until golden, stirring once., 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.

Nutrition Facts : Calories 263 calories, Fat 19g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 520mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 3g fiber), Protein 7g protein.

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 shredded Swiss cheese
1 round loaf (1 pound) rye or pumpernickel bread

HOT ARTICHOKE DIP IN A BREAD BOWL

Categories     Dairy     Bake     Vegetarian

Yield 1 bowl

Number Of Ingredients 10



HOT ARTICHOKE DIP IN A BREAD BOWL image

Steps:

  • Preheat oven to 350 degrees. Mix dip ingredients in a bowl. Slice off the top of the bread bowl to make a lid and set aside. Hollow out the bread bowl, cutting the bread removed into pieces to serve with the dip. Fill the bread bowl with the dip and cover with the bread bowl lid. Cook at 350 degrees Fahrenheit for 1 hour and 15 minutes. Serve warm.

1 sourdough bread bowl
Dip ingredients:
1 cup grated cheddar cheese
1 cup grated Monterey jack cheese
1 cup grated Parmesan cheese
1 cup mayo (can be light or fat free)
1 small onion, finely chopped
1 clove garlic, minced
1 can artichoke hearts (14oz), drained and chopped
Serve with additional crackers, pita bread, tortilla chips, etc.

SIMPLE ARTICHOKE DIP

Serve with sliced baguettes or pita chips.

Provided by Dawn

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 25m

Yield 7

Number Of Ingredients 3



Simple Artichoke Dip image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9x13-inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown.

Nutrition Facts : Calories 293.3 calories, Carbohydrate 5.1 g, Cholesterol 22 mg, Fat 28.2 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 561.4 mg, Sugar 0.4 g

1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese

BREAD BOWL ARTICHOKE DIP - PAMPERED CHEF

My Pampered Chef consultant sent me an email today and this recipe was featured. Sounds yummy for the upcoming holidays! The directions feature actual Pampered Chef items for those of us that absolutely LOVE Pampered Chef! :-)

Provided by senseicheryl

Categories     Grains

Time 23m

Yield 1 bread bowl w/dip, 12 serving(s)

Number Of Ingredients 10



Bread Bowl Artichoke Dip - Pampered Chef image

Steps:

  • Preheat oven to 450°F Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4½-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.
  • In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth.
  • Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper®.
  • Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
  • If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

Nutrition Facts : Calories 111.6, Fat 8.1, SaturatedFat 5, Cholesterol 20.7, Sodium 297.6, Carbohydrate 8.3, Fiber 2.3, Sugar 0.5, Protein 3.3

2 (16 ounce) sourdough bread rounds, divided (about 6-in. diameter)
vegetable oil
4 ounces cream cheese, softened
1/2 cup milk
1 (14 ounce) can water-packed artichoke hearts, drained
1 (1 1/2 ounce) envelope vegetable soup mix (or 2 envelopes)
1 garlic clove, pressed
1 lemon
1 (8 ounce) container sour cream
parmesan cheese, Grated fresh (optional)

SPINACH ARTICHOKE PULL-APART BREAD-BOWL RECIPE BY TASTY

Here's what you need: olive oil, garlic, red pepper flakes, frozen chopped spinach, artichoke heart, cream cheese, sour cream, shredded mozzarella cheese, grated parmesan cheese, salt, black pepper, sourdough bread boule

Provided by Kiano Moju

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 12



Spinach Artichoke Pull-apart Bread-bowl Recipe by Tasty image

Steps:

  • In a saucepan set over medium heat, add 1 tablespoon of olive oil, garlic and red pepper flakes, stirring until fragrant, about 30 seconds.
  • Stir in the spinach and artichokes.
  • Mix in the cream cheese, sour cream, ½ of the mozzarella and Parmesan. Stir until combined and cheese has melted.
  • Season with salt and pepper. Remove from heat and set aside.
  • Preheat oven to 375°F (190°C).
  • Remove the top of the sourdough boule. Cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the boule.
  • Cut the scooped out bread into cubes, and place on a baking sheet lined with parchment paper.
  • Vertically slice into the edges of the bread bowl, cutting all the way through the bottom, leaving 1 inch (2 cm) of space between each. Place onto a baking sheet next to the cubed bread.
  • Spoon the spinach artichoke mixture into the sliced and hollowed bread bowl. Sprinkle the remaining mozzarella along the edges of the top of the filled bread bowl.
  • Drizzle the cubed bread pieces with the remaining tablespoon of of olive oil. Place the sliced top back onto the bowl.
  • Bake for 15-20 minutes.
  • Enjoy!

Nutrition Facts : Calories 577 calories, Carbohydrate 39 grams, Fat 38 grams, Fiber 4 grams, Protein 22 grams, Sugar 5 grams

2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon red pepper flakes
¾ cup frozen chopped spinach, thawed and drained
14 oz artichoke heart, 1 can
8 oz cream cheese, softened
¾ cup sour cream
1 cup shredded mozzarella cheese, divided
1 cup grated parmesan cheese
salt, to taste
black pepper, to taste
1 sourdough bread boule

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