Baked Artichoke and Spinach Dip in a Rye Bread Bowl
This creamy, cheesy artichoke and spinach dip is baked to perfection in a hollowed-out rye bread bowl, creating a delightful and impressive appetizer. The combination of marinated artichokes, spinach, and melted cheeses delivers a flavorful and indulgent dip that's perfect for sharing.
Instructions
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1
Preheat oven to 350°F. In a large bowl, combine the artichoke hearts, Parmesan cheese, mayonnaise, green onions, green chiles, and spinach. Mix well until fully incorporated.
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2
Cut a thin slice off the top of the bread loaf. Hollow out the bottom half, leaving a 1/2-inch shell. Cut the removed bread into 1-inch cubes and place them on an ungreased baking sheet. Broil the bread cubes 6 inches from the heat until golden, about 2-3 minutes, stirring once.
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3
Place the bread shell on an ungreased baking sheet. Spoon the artichoke and spinach dip mixture into the bread shell. Bake, uncovered, until heated through, about 20-25 minutes. Serve the baked dip warm with the toasted bread cubes.
Nutrition Information
Per serving (based on 8 servings)
Nutrition information is automatically calculated and should be considered an estimate.
