Spinach and Artichoke Bread Bowl

Spinach and Artichoke Bread Bowl

Hanna Lane

Need a great looking appetizer that is gluten free and tastes delicious? Let's combine two of our favorites... AWG bread and a Spinach and Artichoke Dip. This easy recipe will make your guests coming back for more! 

Ingredients

  • 1 AWG Bread - pick your favorite flavor Everyday, Rosemary, Everything
  • 1 bag Everyday or Rosemary Minis
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 garlic clove, minced 
  • 1 - 8 oz cream cheese - room temp softened
  • 1 - 14 oz can quartered artichoke hearts - drain liquid and chop
  • 1/2 cup finely shredded mozzarella cheese
  • 2/3 cup finely shredded parmesan cheese
  • 12 oz frozen spinach - thaw and squeeze to remove liquid
  • season with pepper

Directions - How to Prepare Bread

  • Set oven to broil.
  • Slice off top of the bread and cut out the inside to make the bowl. Place the bowl on a baking sheet. Broil in oven for until lightly toasted. You might want to lower the rack so that the top does not burn. 
  • Slice Minis into half or thirds. Cut the inside of bowl and top into cubes that be used for dipping, not too small. 
  • Place Minis and cubes on a baking sheet and brush with olive oil. Broil until lightly brown.

Directions - Spinach and Artichoke Dip

  • Set oven to 350 degrees. Brush a small baking dish (1 quarter) with olive oil. 
  • In a bowl mix together the cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella, and pepper.
  • Once smooth, stir in artichokes and spinach (make sure both are drained well). 
  • Pour dip into the baking dish and bake for 20 minutes. 
  • Once cooked, stir the dip in the baking dish and then spoon into the bowl.  
  • Make sure to pull apart the bowl once the dip is gone, yummy!