Artichoke, Spinach Dip Bread Bowl Recipe

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This recipe for Artichoke, Spinach Dip Bread Bowl is from The C.R. Weeks Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Appetizers & Beverages

Ingredients:	Ingredients: 3 7.5 oz. jars marinated quartered artichoke hearts, drained and chopped 1 cup grated parmesan cheese ¾ cup mayonnaise 3 green onions a 4 oz. can chilis, chopped 1 cup shredded swiss cheese 1 10 oz. package frozen spinach, thawed and squeezed dry 1 round loaf rye or pumpernickel bread

Directions:	Directions: Preheat oven to 350º. Combine artichokes, chilis, spinach, parmesan cheese and swiss cheese in a bowl. Mix in mayonnaise until well blended. Slice a thin piece off the top of the bread loaf. Hallow out the bread leaving a ½ inch shell. Cut bread pieces into cubes and set aside. Place the bread shell onto an ungreased baking sheet and spoon the dip into the bread bowl. Bake uncovered for 20 - 25 minutes or until heated through. Serve hot with bread cubes.

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Artichoke, Spinach Dip Bread Bowl Recipe

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