Best 4 Chicken Spinach Dip Bread Bowls Recipes

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Indulge in a tantalizing culinary experience with our delectable Chicken Spinach Dip Bread Bowls, a perfect blend of savory and cheesy flavors. This dish combines the goodness of tender chicken, creamy spinach, and a rich cheese dip, all nestled in a warm, crusty bread bowl. With three variations to choose from, including a classic, spicy, and vegetarian option, there's a flavor for every palate. Get ready to impress your taste buds and embark on a delightful culinary journey!

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN SPINACH DIP BREAD BOWLS



Chicken Spinach Dip Bread Bowls image

My family loves artichoke spinach dip, so I thought I could turn this popular appetizer into a chicken entree. The sourdough bowl makes a fun presentation. I love that with this recipe I can make one for dinner and wrap one for the freezer! -Merry Graham, Newhall, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13

1 package (10 ounces) frozen chopped spinach
3 tablespoons olive oil
2 garlic cloves, minced
2 loaves sourdough bread (1 pound each)
1 medium sweet red pepper, chopped
1 medium onion, chopped
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (8 ounces) cream cheese, softened
1/2 cup grated Parmesan cheese, divided
1-1/2 teaspoons Italian seasoning
1 teaspoon salt
6 bacon strips, cooked and crumbled, divided

Steps:

  • Preheat oven to 400°. Thaw spinach, reserving 2 tablespoons liquid., In a small microwave-safe bowl, combine oil and garlic. Microwave on high 30-45 seconds or until warmed. Cut a thin slice off top of each bread loaf. Hollow out bottoms, leaving 1/2-in.-thick shells (save removed bread for another use). Brush 2 tablespoons oil mixture over outside and inside of bread bowls. Place bread bowls on a baking sheet., Strain remaining oil mixture into a large skillet; discard garlic. Heat oil over medium-high heat. Add pepper and onion; cook and stir 5-7 minutes or until tender. Remove from pan., Add chicken to pan; cook and stir over medium-high heat 6-8 minutes or until no longer pink. Reduce heat to medium. Add artichoke hearts, cream cheese, 1/4 cup Parmesan cheese, Italian seasoning, salt, spinach, pepper mixture and reserved spinach liquid; cook and stir until cream cheese is melted. Stir in 1/4 cup crumbled bacon. Remove from heat., Divide mixture between bread bowls; top with remaining bacon. Sprinkle remaining Parmesan cheese over filling and bowls., Bake, uncovered, 10 minutes. Cover loosely with foil; bake 8-12 minutes longer or until filling is heated through. Let stand 10 minutes before serving. To serve, cut each bowl into 4 wedges. Freeze option: Cool chicken mixture before filling bread bowls. Securely wrap unbaked bowls in foil; place in resealable plastic freezer bags and freeze. To use, partially thaw in refrigerator overnight. Unwrap bowls and place on a baking sheet. Cover loosely with foil and bake in a preheated 350° oven 1 hour. Bake, uncovered, 10-15 minutes longer or until filling is heated through and a thermometer inserted in center reads 165°.

Nutrition Facts :

SPINACH DIP IN BREAD BOWL



Spinach Dip in Bread Bowl image

Fill this bread bowl with a delicious dip made using spinach and Yoplait® yogurt - a perfect appetizer.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 1h20m

Yield 72

Number Of Ingredients 11

2 boxes (9 ounces each) frozen chopped spinach
1 can (8 ounces) sliced water chestnuts, drained, chopped
1 cup chopped green onions (about 9)
1 clove garlic, minced
1 cup sour cream
1 cup Yoplait® plain yogurt
2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard (dry)
1/4 teaspoon pepper
1-pound unsliced round bread loaf

Steps:

  • Cook spinach as directed on package; cool. Squeeze water from spinach; discard water. In large bowl, mix all ingredients except bread. Cover and refrigerate at least 1 hour to blend flavors.
  • Just before serving, cut a 1- to 2-inch slice from the top of the loaf of bread. Hollow out the loaf by cutting along the edge with a serrated knife, leaving about a 1-inch shell, and pulling out large chunks of bread. Cut or tear the top slice and the hollowed-out bread into bite-size pieces.
  • Place bread on serving plate; fill with spinach dip. Arrange bread pieces around loaf to use for dipping.

Nutrition Facts : Calories 30, Carbohydrate 4 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Tablespoon, Sodium 60 mg

CHICKEN AND SPINACH PULL-APART BREAD RECIPE BY TASTY



Chicken And Spinach Pull-Apart Bread Recipe by Tasty image

Here's what you need: rotisserie chicken, cream cheese, spinach, shredded mozzarella cheese, garlic powder, pepper, salt, flour, sugar, baking powder, salt, unsalted butter, whole milk

Provided by Katie Aubin

Categories     Sides

Yield 15 servings

Number Of Ingredients 13

½ lb rotisserie chicken
10 oz cream cheese, softened
⅔ cup spinach, cooked and drained
2 cups shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon salt
4 cups flour
4 tablespoons sugar
4 tablespoons baking powder
2 teaspoons salt
12 tablespoons unsalted butter, cold
2 cups whole milk

Steps:

  • Preheat oven to 400°F (200°C).
  • Sift together the flour, sugar, baking powder, and salt in another large mixing bowl. Cut unsalted butter into small chunks and add to bowl or use a cheese grater to grate butter into smaller pieces.
  • Use a fork to incorporate the butter into the flour mixture until it forms a crumbly texture. Add milk and stir the dough until it is thick and pulls away from the sides of the bowl.
  • Transfer dough to a lightly floured, flat surface. Pat the dough down to about 1-inch (2 cm) in thickness, fold in half, and pat down once more to 1-inch (2 cm) in thickness. Cover with a towel and let rest for 30 minutes.
  • While dough rests, combine chicken, cream cheese, spinach, mozzarella cheese, garlic powder, pepper, and salt in a large mixing bowl.
  • Lightly flour a rolling pin and roll out dough out to about ½-centimeter (¼ inch) thickness. Use the lip of a cup to cut out 45 circles.
  • Remove chicken spinach dip from the refrigerator and fill each dough circle with 1 tablespoon of dip. Fold each circle in half and press down the edges to seal the dip inside the dough. Fold the left side and right side of each half circle towards each other like a fortune cookie.
  • Place the stuffed dough in an 11-inch (28 cm) nonstick or greased tart pan. Make an outer circle and work your way in, creating 4 circles total. Brush with egg wash.
  • Bake for 25 minutes, or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 398 calories, Carbohydrate 36 grams, Fat 21 grams, Fiber 1 gram, Protein 14 grams, Sugar 5 grams

BAKED SPINACH AND CHICKEN DIP



Baked Spinach and Chicken Dip image

Make and share this Baked Spinach and Chicken Dip recipe from Food.com.

Provided by Hidden Valley

Categories     Chicken

Time 35m

Yield 12 serving(s)

Number Of Ingredients 5

1 (8 ounce) package cream cheese, cubed
1 cup Hidden Valley® Original Ranch® Dressing
1 (10 ounce) package frozen chopped spinach, thawed
1/2 cup parmesan cheese, grated
1/2 cup cooked chicken, chopped

Steps:

  • Preheat oven to 375ºF.
  • In a microwave safe medium bowl, add cream cheese and Ranch dressing. Microwave on high for 30 seconds or until cream cheese is soft. Stir to combine.
  • Add spinach (squeezed dry) and parmesan cheese. Mix well.
  • Add chicken and stir gently to combine.
  • Transfer mixture to a baking dish (at least 6 cups).
  • Bake for 20 minutes or until bubbly and golden brown. The internal temperature of the cooked dip should be 165ºF.
  • Serve with crackers, bread or veggie sticks.
  • Tip: If you like it spicy, substitute Hidden Valley® Farmhouse Originals Southwest Chipotle Dressing in place of the Ranch Dressing and add diced pickled jalapenos.
  • For a fewer calories, try Hidden Valley® The Original Ranch® Light Dressing instead of the full calorie Ranch.
  • Make Ahead: Prepare the unbaked dip up to 3 days ahead; store covered and refrigerated. Bake prior to serving.

Nutrition Facts : Calories 196.1, Fat 18.5, SaturatedFat 6.1, Cholesterol 35.5, Sodium 365.2, Carbohydrate 3.3, Fiber 0.8, Sugar 1.3, Protein 5.2

Tips:

  • For the best results, use fresh spinach. If you only have frozen spinach on hand, be sure to thaw and squeeze out all of the excess moisture before using.
  • If you don't have a bread bowl, you can use a regular bowl and serve the dip with bread or crackers on the side.
  • The chicken spinach dip can be made ahead of time and refrigerated for up to 3 days. When you're ready to serve, simply reheat in the oven or microwave until warmed through.
  • If you want a thicker dip, you can add more cream cheese or sour cream. You can also add a tablespoon or two of cornstarch to the mixture before cooking to help thicken it up.
  • For a spicier dip, add a pinch of cayenne pepper or red pepper flakes.
  • Garnish the dip with fresh herbs, such as parsley, cilantro, or chives, before serving.

Conclusion:

Chicken spinach dip bread bowls are a delicious and easy-to-make appetizer that is perfect for any occasion. They are also a great way to use up leftover chicken and spinach. So next time you're looking for a tasty and crowd-pleasing snack, give this recipe a try.

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