Recipe: Spinach Artichoke Dip in Bread Bowl (using canned artichokes and water chestnuts)
Appetizers and SnacksSPINACH 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.
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
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Canned Vegetables (21)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (21)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Hot Parmesan Artichoke Dip
- Beer-Soaked Buffalo Wings (using frozen chicken wings)
- Bandera Queso Dip
- Antipasto in a Bowl (make ahead)
- Butter Pecan Popcorn (using instant pudding mix)
- Antipasto Recipes (repost)
- Taco Dip (layered with shredded cheese, tomatoes, onion and olives)
- Fruited Cream Cheese Dip
- Wings N Things Wings Sauce
- Homemade Guacamole (using fresh cilantro and lime juice)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute