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Artichoke-Spinach Dip in a Bread Bowl

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"While you'll find this popular appetizer in many restaurants, you'll be surprised how easy it is to make at home. The hardest part is hollowing out the bread and not eating all the pieces!"

List of Ingredients

◦ 1 8-ounce package cream cheese, at room temperature
◦ � cup mayonnaise
◦ � cup (1 ounce) freshly grated Parmigiano-Reggiano
◦ � cup (1 ounce) freshly grated Pecorino Romano
◦ 1 clove garlic, minced
◦ � teaspoon dried basil
◦ � teaspoon garlic salt
◦ Kosher salt and freshly ground black pepper to taste
◦ 1 14-ounce can artichoke hearts, drained and chopped
◦ 1 10-ounce package chopped frozen spinach, thawed, drained, and squeezed dry
◦ ⅓ cup (2 � ounces) shredded mozzarella
◦ Bread bowl or pita chips



Recipe

Preheat the oven to 350� F. Lightly grease a 1-quart ovenproof baking dish.

Mix together the cream cheese, mayonnaise, Parmigiano-Reggiano, pecorino, garlic, basil, garlic salt, kosher salt, and pepper in a medium bowl. Gently stir in the artichoke hearts and spinach. Transfer the mixture to the prepared baking dish.
Sprinkle the mozzarella on top.

Bake for 25 minutes, until bubbly and lightly browned on top.
Transfer the dip to a bread bowl (if using) or serve warm with pita chips or small toast.

Makes 4 cups






❧ Think Outside the Bowl:
Hot soups, chunky stews, and fresh dips are always welcomed with big smiles and big appetites. But, when you add a bread bowl, you've just served the perfect comfort-food dish. Bread bowls are simply hollowed-out loaves of crusty round French or sourdough bread. And best of all, they're edible! Use larger loaves for dips and spreads; individual loaves for soups and stews.

Here's how to prepare them:
Use a serrated knife to slice off the top of the round loaf.
Pull out most of the soft interior, leaving a 1-inch thickness on the inside. Cut the bread into cubes and lightly toast to serve with the dip. Place the bread bowl on a serving plate and spoon the dip into the bowl. When serving soups and stews in bread bowls, use the top rounds as "lids." When guests remove their lids, they're greeted with the delicious aroma of your home-cooked creation. At this point, everyone's smiling around the table, and that's even before the first bite.