Best 3 Artichoke Spinach Dip Bread Recipes
Elevate your next gathering with the delectable Artichoke Spinach Dip Bread, a culinary masterpiece that combines the flavors of creamy artichoke dip and the comforting warmth of freshly baked bread. This innovative recipe offers three tempting variations: a classic version, a sun-dried tomato delight, and a tantalizing crab and artichoke sensation. Each variation promises a unique taste experience that will delight your guests. Immerse yourself in the creamy goodness of the classic artichoke spinach dip, enhanced by the tangy flavors of sun-dried tomatoes in the second variation. And for seafood enthusiasts, the crab and artichoke variation offers a delightful combination of succulent crab meat and luscious artichoke hearts. With detailed instructions and helpful tips, this recipe ensures that you'll impress your loved ones with a homemade masterpiece that perfectly blends the flavors of creamy dip and savory bread.
Check out the recipes below so you can choose the best recipe for yourself!
SPINACH ARTICHOKE DIP IN A BREAD BOWL
Steps:
- Preheat the oven to 400 degrees F.
- Cut off the top of the bread. Use your fingers to remove the crumb from the center of the bread, leaving only the crust as a wall (discard the crumb or reserve it for another use, such as making breadcrumbs).
- Melt the butter in a medium skillet over medium heat, then add the shallots, garlic and red pepper flakes. Cook, stirring occasionally, until softened about 3 minutes. Add the spinach and artichokes and cook, stirring, until hot, about 3 minutes. Add the cream cheese and cook, stirring, until melted. Stir in the mozzarella and season with salt and pepper.
- Spoon the mixture into the bread bowl, mounding it slightly if necessary, and sprinkle with the Parmesan. Place the bread and the top side by side on a baking sheet and bake until the bread is hot and crusty and the top of the spinach dip is lightly browned, about 15 minutes. Transfer the bread bowl to a serving platter. Tear the top of the bread into chunks and serve alongside the dip with crudites for dipping.
ARTICHOKE SPINACH DIP IN A BREAD BOWL
Baking the dip in the actual bread shell makes it a very attractive dish, and it's very easy to clean up. Every time I serve this, people can't believe how healthy and veggie-filled it is. -Ella Homel, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Cut a thin slice off the top of bread. Hollow out the bottom half, leaving a 1/2-in. shell. Cut removed bread into 1-in. cubes. , Place cubes on an ungreased baking sheet. Broil 6 in. from the heat for 2-3 minutes or until golden, 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.
Nutrition Facts : Calories 263 calories, Fat 19g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 520mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 3g fiber), Protein 7g protein.
SPINACH & ARTICHOKE DIP STUFFED GARLIC BREAD RECIPE - (3.9/5)
Provided by BobN
Number Of Ingredients 12
Steps:
- Cut the baguette into 4 pieces. Use a long knife to cut out the insides, leaving some bread along the edges. Pull out the loose bread to leave hollow bread quarters. Set aside. Heat the oil in a large pot over medium-high heat. Add in the artichoke pieces and cook for one minute. Reduce heat to medium, add in the spinach, and cook until wilted, turning often. Mix in the cream cheese and mozzarella, and let it melt entirely. Fold in the green onions and season with salt and pepper to taste. Remove from heat. Preheat the oven to 350°F. Stuff the baguette quarters with the spinach and artichoke dip, using a spoon to help pack the dip. Once the bread is stuffed, transfer it to a cutting board. Line up the quarters so that they fit together as they did before the baguette was cut. Slice the baguette into slices that are approximately 1" thick. Tear a piece of heavy duty foil that is about 5 to 6 inches longer than the baguette. Slide the baguette slices off of the cutting board and onto the foil, keeping them together. In a small bowl, combine the butter and minced garlic. Loosely cover the top and microwave for a minute, or until the butter is fully melted. Brush the garlic butter over the baguette, allowing some to drip down between the slices. Make sure to get all of the minced garlic on top of the bread. Wrap the foil around the bread and bake for 15 minutes. Unwrap the bread and bake for 5 minutes, or until the top browns slightly. Remove from the oven, top with parmesan cheese and torn basil or parsley leaves, and serve warm.
Tips:
- Use fresh ingredients whenever possible, especially for the artichoke hearts and spinach. Fresh ingredients will give your dip a more vibrant flavor and texture.
- Don't overcook the artichoke hearts. They should be tender but still have a slight bite to them.
- Use a good quality cheese. A sharp cheddar or Parmesan cheese will give your dip a rich, flavorful taste.
- Don't be afraid to experiment with different herbs and spices. A little bit of garlic powder, onion powder, or paprika can really enhance the flavor of your dip.
- Serve your dip warm with plenty of bread, crackers, or vegetable crudités. You can also use it as a filling for sandwiches or wraps.
Conclusion:
Artichoke spinach dip bread is a delicious and easy-to-make appetizer that is perfect for any occasion. It can be served warm or cold, and it is always a crowd-pleaser. With its creamy texture, cheesy flavor, and hearty bread, this dip is sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy appetizer, give artichoke spinach dip bread a try. You won't be disappointed!
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