Spinach and Artichoke Dip in a Bread Bowl
Breads, Vegetables
Photo: Heather Bilyeu
- 8-10
SERVES
Submitted by Heather Bilyeu
Ingredients
- 8 oz cream cheese, softened to room temperature
- 8 oz Parmesan, finely grated
- 10 oz frozen spinach, thawed, drained and all water squeezed out
- 1 (14.5 oz) can artichoke hearts, drained & chopped
- ½ C sour cream
- ¼ C mayonnaise
- 1 tsp white pepper
- ½ tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp red pepper flakes
- 1 loaf King’s Hawaiian Sweet Round Bread
Directions
In large bowl, combine all ingredients except bread and stir until smooth. To make bread bowl, remove the bread from pan and, with serrated knife, cut a circle about an inch from the edge of the loaf and about an inch deep. Next, run knife towards middle of bowl at shallow angle to separate top of bread bowl. Continue to hollow out loaf without cutting into bottom or sides, then slice removed bread into bite-sized cubes. Spoon the dip into bread bowl, then place on a serving platter with bread cubes around it. To serve, spoon dip onto bread cubes and enjoy! Serves 8–10.
