Chicken Spinach Dip Bread Bowls Recipes

CHICKEN SPINACH DIP BREAD BOWLS

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°.

CLASSIC SPINACH DIP RECIPE

Steps:

• Grab a big bowl and mix the first 6 ingredients
• Cover and refrigerate for at least 1/2 hour or up to 2 days ahead
• When you are ready to serve...Slice a big circle off of the top of the sourdough bread bowl
• Scoop the soft bread out and cube it (some people toast the bread, but we never did)
• If you want, you can save the top to place on the dip bowl - *that's what my mom used to do
• When you're ready, spoon the cold dip into the bread bowl
• Place the cubed bread, optional vegetables and/or crackers around the bread bowl

SPINACH DIP IN BREAD BOWL

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.

SPINACH DIP CHICKEN BOMBS RECIPE - (4.7/5)

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the spinach, season liberally with salt and pepper, and cook, stirring often, until spinach is wilted, 2 to 3 minutes. Remove from the heat. In a medium bowl, combine the cooked spinach, cream cheese, mozzarella, and garlic powder, and stir to combine. Slice chicken breasts in half crosswise. Cut a slit into the center of each half to make a pocket. Take a heaping spoonful of the spinach dip and pack it into the pocket. Pinch the edges of the chicken closed. Place the flour, eggs, and breadcrumbs in three separate bowls. Take 1 piece of stuffed chicken and roll it in the flour, shaking off any excess. Dip the floured chicken in the eggs, then dredge in the bread crumbs, making sure to coat all sides evenly. Repeat to bread the remaining chicken. Heat the canola oil in a skillet over medium-high heat. Fry the chicken until the bread crumbs are golden brown, about 4 to 5 minutes per side. Remove from pan and drain.

OVEN-BAKED SPINACH DIP IN A BREAD BOWL

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine cream cheese and mayonnaise in a large bowl and mix well. Add spinach, water chestnuts, bacon, Cheddar cheese, green onions, dill, garlic, seasoned salt, and pepper and stir until well combined.
• Cut off 1/2 to 1 inch off the the top of the Hawaiian bread to make a lid. Hollow out the rest of the bread to form a bowl. Make sure to leave a little layer of bread throughout the inside of the bowl and save the pieces for dipping. Fill the bowl with the dip and cover with the lid. Wrap in aluminum foil and place on a baking sheet.
• Bake in the preheated oven until bread bowl and dip are thoroughly heated through, 1 1/4 to 1 1/2 hours.

BAKED SPINACH AND CHICKEN DIP

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.

BREAD BOWL SPINACH DIP

Steps:

• Mix first four ingredients well and refrigerate 6 hours.
• Create cavity inside french or sour dough bread loaf.
• Reserve pieces for dip.
• Fill the cavity with Spinach Dip.
• Makes 2 cups.