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Recipe: Spinach Artichoke Dip in Bread Bowl (using canned artichokes and water chestnuts)

Appetizers and Snacks
SPINACH ARTICHOKE DIP

FOR THE DIP:
2 packages frozen cream spinach, thawed, not hot
1 can artichokes, drained and chopped
1 cup shredded mozzarella cheese
1 cup shredded Jack cheese
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup shredded Parmesan plus 1 tbsp to sprinkle on top
1/2 can water chestnuts, chopped
1 or 2 cloves garlic, pressed or minced
1 or 2 shallots, minced
salt & pepper to taste
TO SERVE:
1 large sourdough bread round
wheat thins, crackers or tortilla chips

Combine all dip ingredients in a large mixing bowl (this can be done the day ahead - just keep it in an air tight container in the refrigerator).

Preheat oven to 325 degrees F.

Carve sourdough round into a bowl. Cut the inside into large bite-size pieces. Fill the bread bowl with spinach dip and sprinkle with the remaining 1 tbsp Parmesan.

Place the loaf on a cookie sheet and arrange the bread pieces around it.

Place in a 325 degree oven for about 20-30 minutes - until bubbly and heated through. Watch the bread pieces - you don't want them to burn!

Serve warm with bread pieces, crackers &/or chips.
MsgID: 3133704
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Canned Vegetables (21)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies:
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  Betsy at Recipelink.com
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  Tonetta/LA
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  Gladys/PR
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  Gladys/PR
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  Tonetta, LA
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