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.
Ingredients
1 unit
Spinach and Artichoke Dip
(Contains Milk)
2 unit
Baguette
(Contains Soy, Wheat)
1.5 ounce
Parmesan Cheese
(Contains Milk)
1 unit
Sourdough Bread Bowl
(Contains Wheat)
Nutrition Values
Instructions
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.