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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
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    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 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

Directions

  • 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.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe. If any of the dip does not fit in bread shell, bake, uncovered, in a greased small baking dish until heated through.
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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