Inner Chef

Enjoy your kitchen, your food and your inner chef

Artichoke & Spinach Dip

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Artichoke Spinach Dip in Bread Bowl            Yields: 4 cups

Ingredients:

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

Directions:

  1. 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.
  2. 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.

 

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