Spinach Artichoke Dip in a Bread Bowl
with toasted baguette | 2-3 Servings
Spinach and artichokes don’t usually get much hype, but swirl them in a creamy, cheesy dip and serve it up in a warm, crusty sourdough bowl? Instant fave. With this version, you’ll skip the mixing and baking and simply warm up the dip until hot and bubbly and serve it in a bread bowl. Save the bread you scoop out of the bowl for serving along with any of your other favorite dippers for a gone-in-a-flash game-day app.
Nutrition values are representative of a 1/2 bundle serving
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Spinach and Artichoke Dip
(Contains Soy, Wheat)
Sourdough Bread Bowl
Adjust rack to middle position and preheat oven to 425 degrees.
Bring a pot of water to a boil. Once boiling, add thawed bag. Boil, turning occasionally with tongs to prevent bag from sticking to the bottom, 10 minutes. (If starting with a frozen bag, boil for 20 minutes.) Carefully remove bag from water. (Caution: Bag will be very hot.) Cut one corner with scissors before serving.
Meanwhile, cut a 2-4-inch circle into the top of the bread bowl and remove. Scoop out the inside of the bread to create a bowl (save for dipping). Brush inside of bread bowl with 1 TBSP olive oil or butter; season inside with salt and pepper. Place on one side of a baking sheet. Slice baguette crosswise into 8-10 rounds each. Spread slices out on empty side of baking sheet and drizzle with olive oil; season with salt and pepper. Toast on middle rack until baguette is lightly toasted and bread bowl is warmed through, 7-8 minutes. Toast on top rack of oven until golden brown, 7-8 minutes. Serve dip in bread bowl with crostini on the side.