Warm Artichoke Spinach Dip in Bread Bowl Yields: 4 cups
3 jars (7.5 oz each) marinated quartered artichoke hearts, drained and chopped
1 cup grated parmesan cheese
¾ cup mayo
3 green onions, sliced
1 package (10oz) frozen chopped spinach, thawed and squeezed dry
1 cup (4oz) shredded Swiss cheese
1 round loaf (1#) rye or pumpernickel bread (I like using Hawaiian bread)
- In a large bowl, combine the first 7 ingredients. Cut a thin slice off the top of bread and hollow out the bottom half; leaving a ½” shell. Cut removed bread into 1” cubes. Place on an ungreased baking sheet. Broil 6” from heat for 2-3 minutes or until golden brown, 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 and crackers.