Best 5 Hot Artichoke Dip In A Bread Bowl Recipes
Indulge in the ultimate comfort food experience with our delectable Hot Artichoke Dip in a Bread Bowl. This crowd-pleasing dish combines the creamy richness of artichoke dip with the warm, crusty goodness of a freshly baked bread bowl. Perfect for parties, game days, or cozy nights in, this recipe is sure to be a hit.
Our Hot Artichoke Dip features a velvety blend of artichoke hearts, cream cheese, Parmesan cheese, and seasonings, creating a luscious and flavorful dip that is irresistible. The addition of spinach and sun-dried tomatoes adds depth and complexity, making each bite a delightful journey of flavors.
To elevate the experience, the dip is served in a hollowed-out bread bowl, which not only adds a rustic charm to the presentation but also provides an edible vessel for scooping up every last bit of the dip. The bread bowl is brushed with garlic butter and toasted to perfection, creating a crispy exterior and a soft, chewy interior that perfectly complements the creamy dip.
This recipe includes detailed instructions for making both the artichoke dip and the bread bowl from scratch. We guide you through each step, ensuring that you achieve the perfect consistency for the dip and a beautifully golden-brown crust for the bread bowl.
Whether you are a seasoned cook or a beginner looking to impress your friends and family, our Hot Artichoke Dip in a Bread Bowl recipe has everything you need to create a memorable culinary experience. So gather your ingredients, preheat your oven, and let's embark on a journey of flavor and indulgence!
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 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.
HOT ARTICHOKE DIP IN A BREAD BOWL
Steps:
- Preheat oven to 350 degrees. Mix dip ingredients in a bowl. Slice off the top of the bread bowl to make a lid and set aside. Hollow out the bread bowl, cutting the bread removed into pieces to serve with the dip. Fill the bread bowl with the dip and cover with the bread bowl lid. Cook at 350 degrees Fahrenheit for 1 hour and 15 minutes. Serve warm.
BREAD BOWL ARTICHOKE DIP - PAMPERED CHEF
My Pampered Chef consultant sent me an email today and this recipe was featured. Sounds yummy for the upcoming holidays! The directions feature actual Pampered Chef items for those of us that absolutely LOVE Pampered Chef! :-)
Provided by senseicheryl
Categories Grains
Time 23m
Yield 1 bread bowl w/dip, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4½-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.
- In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth.
- Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper®.
- Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
- If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.
Nutrition Facts : Calories 111.6, Fat 8.1, SaturatedFat 5, Cholesterol 20.7, Sodium 297.6, Carbohydrate 8.3, Fiber 2.3, Sugar 0.5, Protein 3.3
SPINACH ARTICHOKE PULL-APART BREAD-BOWL RECIPE BY TASTY
Here's what you need: olive oil, garlic, red pepper flakes, frozen chopped spinach, artichoke heart, cream cheese, sour cream, shredded mozzarella cheese, grated parmesan cheese, salt, black pepper, sourdough bread boule
Provided by Kiano Moju
Categories Appetizers
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a saucepan set over medium heat, add 1 tablespoon of olive oil, garlic and red pepper flakes, stirring until fragrant, about 30 seconds.
- Stir in the spinach and artichokes.
- Mix in the cream cheese, sour cream, ½ of the mozzarella and Parmesan. Stir until combined and cheese has melted.
- Season with salt and pepper. Remove from heat and set aside.
- Preheat oven to 375°F (190°C).
- Remove the top of the sourdough boule. Cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the boule.
- Cut the scooped out bread into cubes, and place on a baking sheet lined with parchment paper.
- Vertically slice into the edges of the bread bowl, cutting all the way through the bottom, leaving 1 inch (2 cm) of space between each. Place onto a baking sheet next to the cubed bread.
- Spoon the spinach artichoke mixture into the sliced and hollowed bread bowl. Sprinkle the remaining mozzarella along the edges of the top of the filled bread bowl.
- Drizzle the cubed bread pieces with the remaining tablespoon of of olive oil. Place the sliced top back onto the bowl.
- Bake for 15-20 minutes.
- Enjoy!
Nutrition Facts : Calories 577 calories, Carbohydrate 39 grams, Fat 38 grams, Fiber 4 grams, Protein 22 grams, Sugar 5 grams
Tips:
- Using fresh artichokes is highly recommended for the best flavor and texture. If using canned or marinated artichokes, rinse them thoroughly before use to remove excess salt or preservatives.
- To easily remove the artichoke leaves, hold the artichoke upside down and use your fingers to gently pull the leaves away from the center. You can also use a knife to cut off the leaves close to the base.
- Make sure to remove the fuzzy choke from the center of the artichoke before cooking. The choke is the hairy part of the artichoke that is not edible.
- Cream cheese should be softened to room temperature before mixing it with the other ingredients. This will help ensure a smooth and creamy dip.
- Use a high-quality bread bowl that is sturdy enough to hold the dip without becoming soggy. A sourdough bread bowl is a classic choice, but you can also use a French bread bowl or even a mini loaf of bread.
- For a crispy bread bowl, brush the inside with melted butter before baking it in the oven.
- Garnish the dip with fresh herbs, such as parsley, chives, or dill, before serving.
Conclusion:
Hot artichoke dip in a bread bowl is a delicious and impressive appetizer that is perfect for any occasion. With its creamy, flavorful filling and crispy bread bowl, it is sure to be a hit with your guests. So next time you are looking for a special appetizer, give this recipe a try — you won't be disappointed!
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