Spin Dip Bread Bowl
Cook Time
30
mins
Calories
404
Serving Size
6
Carbs
34
Fat
25.6
Protein
12.5
description
You can use this method for any dip really... but the spin dip is REALLY good!
ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 3/4 cup frozen chopped spinach, thawed and drained
- 14 oz artichoke heart, 1 can
- 8 oz cream cheese, softened
- 3/4 cup sour cream
- 1 cup shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese
- salt, to taste
- black pepper, to taste
- 1 sourdough bread boule
directions
- In a saucepan set over medium heat, add 1 tablespoon of olive oil, garlic and red pepper flakes, stirring until fragrant, about 30 seconds.
- Stir in the spinach and artichokes.
- Mix in the cream cheese, sour cream, 1/2 of the mozzarella and Parmesan. Stir until combined and cheese has melted.
- Season with salt and pepper. Remove from heat and set aside.
- Preheat oven to 375°F (190°C).
- Remove the top of the sourdough boule. Cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the boule.
- Cut the scooped out bread into cubes, and place on a baking sheet lined with parchment paper.
- Vertically slice into the edges of the bread bowl, cutting all the way through the bottom, leaving 1 inch (2 cm) of space between each. Place onto a baking sheet next to the cubed bread.
- Spoon the spinach artichoke mixture into the sliced and hollowed bread bowl. Sprinkle the remaining mozzarella along the edges of the top of the filled bread bowl.
- Drizzle the cubed bread pieces with the remaining tablespoon of of olive oil. Place the sliced top back onto the bowl.
- Bake for 15-20 minutes.