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Artichoke Spinach Dip in a Bread Bowl

Photo: psfreeman

Prep time 25 mins
Cook time 20 mins
Yield

4 cups (16 servings)

Very attractive dish, and easy to clean up. Healthy and veggie-filled. From Ella Homel: Chicago, Illinois. Recipe published in Simple & Delicious March/April 2009. 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.

Ingredients

  • 3 7 1/2-ounce jars marinated quartered artichoke hearts, drained and chopped
  • 1 cup grated Parmesan cheese
  • 3/4 cup mayonnaise
  • 3 green onions, sliced
  • 1 4-ounce cans chopped green chilies, drained
  • 1 10-ounce packages frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 1-pound round loaf rye or pumpernickel bread

How to Make It

  1. • 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.

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

  3. 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.