Spinach Dip In Bread Bowl Recipes

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.

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 A BREAD BOWL

Steps:

• In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces. , Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.

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.

SPINACH BREAD DIP

Steps:

• In a large bowl combine soup mix and sour cream. Strain excess water from spinach and add to dip mixture. Stir to combine. Cover with plastic wrap and chill for 2 hours. Slice a circle around top of bread and remove inside and cut into bite sized pieces. Fill hole with spinach dip. Cut other bread loaf into cubes and serve with dip.

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.

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.

BEST SPINACH DIP EVER

Steps:

• In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
• Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

BAKED SPINACH DIP IN BREAD

Steps:

• In a large bowl, beat cream cheese and mayonnaise until blended. Stir in the spinach, cheese, bacon, onion, dill and garlic; set aside., Cut a 1-1/2-in. slice off top of bread; set aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread and place on a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown; set aside. , Fill bread shell with spinach dip; replace top. Place any dip that doesn't fit in shell in a greased baking dish. Wrap bread in heavy-duty foil; place on a baking sheet. Bake at 350° for 1 hour or until dip is heated through. Cover and bake additional dip for 40-45 minutes or until heated through. Open foil carefully. Serve dip warm with vegetables and reserved bread cubes.

WARM SPINACH DIP IN A BREAD BOWL

Steps:

• Preheat oven to 400 degrees F.
• Combine spinach souffle, cream cheese, 3/4 cup Parmesan cheese, mayonnaise, and green onions in a large bowl.
• Slice top off of bread loaf; carefully remove soft bread from inside, leaving 1/2 inch thick shell.
• Cut top piece and soft bread into bitesize pieces.
• Spoon spinach mixture into shell; sprinkle with remaining 2 tablespoons of Parmesan cheese.
• Wrap loaf in foil, leaving filling exposed.
• Bake for 35 to 40 minutes or until heated through.
• Serve warm with bread pieces for dipping.