Spinach Dip In Bread Bowl Recipes

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SPINACH DIP IN A BREAD BOWL

When we get together with friends, I like to prepare this creamy spinach dip. It's a real crowd pleaser. -Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 15 servings.

Number Of Ingredients 8



Spinach Dip in a Bread Bowl image

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.

Nutrition Facts : Calories 161 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 571mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

2 cups sour cream
1 envelope (1 ounce) ranch salad dressing mix
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/4 cup chopped onion
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1 round loaf of bread (1 pound)
Raw vegetables

BREAD BOWL SPINACH DIP

Make and share this Bread Bowl Spinach Dip recipe from Food.com.

Provided by Ruth Dearing

Categories     Vegetable

Time 6h5m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 5



Bread Bowl Spinach Dip image

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.

1 cup mayonnaise
1 (1 7/8 ounce) package Knorr Leek mix
1 cup sour cream
1 (10 ounce) package spinach, chopped, drained well
round sourdough loaf

OVEN-BAKED SPINACH DIP IN A BREAD BOWL

This awesome spinach dip recipe is the best I've ever had. Perhaps because it's heated and in a Hawaiian bread bowl. I received this recipe from a friend years ago, and wanted to share it because it is one of my absolute favorites!

Provided by dutschd

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 1h30m

Yield 15

Number Of Ingredients 12



Oven-Baked Spinach Dip in a Bread Bowl image

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.

Nutrition Facts : Calories 353.4 calories, Carbohydrate 22.1 g, Cholesterol 49 mg, Fat 26.6 g, Fiber 2.2 g, Protein 7.9 g, SaturatedFat 10.4 g, Sodium 345.4 mg, Sugar 3.6 g

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
2 (5 ounce) cans sliced or whole water chestnuts, drained, coarsely chopped
5 slices fried bacon, chopped
1 cup finely shredded Cheddar cheese
2 green onions, chopped
2 tablespoons chopped fresh dill
1 clove garlic, minced
¾ teaspoon seasoned salt (such as LAWRY'S®)
⅛ teaspoon ground black pepper
1 loaf Hawaiian sweet bread

WARM SPINACH DIP IN A BREAD BOWL

This recipe is Yum-Yum! I don't like spinach, but love this recipe. I found it in our local paper. I made it for New Year's Eve and it was ate before anything else! I used Green Giant creamed spinach, as I couldn't find the Stouffer's and I left out the green onions just as a personal preference. You can use any type of round bread. I used Hawaiian bread, again just a personal selection. You can use round rye or sourdough, etc. Try it and you will see just how delicious this is! (Recipe by Nestle USA.)

Provided by Spring Sneed in AR

Categories     Vegetable

Time 45m

Yield 1 round bread loaf

Number Of Ingredients 7



Warm Spinach Dip in a Bread Bowl image

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.

2 (9 ounce) packages stouffer frozen spinach souffle, prepared according to package directions
4 ounces cream cheese, softened
3/4 cup parmesan cheese, plus
2 tablespoons grated parmesan cheese, divided
1/3 cup mayonnaise
1/4 cup chopped green onion
1 lb round bread

SPINACH ARTICHOKE DIP IN A BREAD BOWL

Provided by Trisha Yearwood

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 12



Spinach Artichoke Dip in a Bread Bowl image

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.

1 round loaf sourdough or country bread, 6 to 7 inches in diameter
2 tablespoons butter
1 medium shallot, finely chopped
1 clove garlic, minced
1 pinch crushed red pepper flakes
1 pound chopped frozen spinach, thawed
One 15-ounce can quartered artichoke hearts, drained
6 ounces cream cheese, cubed
1 cup shredded mozzarella
Kosher salt and freshly ground black pepper
3 tablespoons grated Parmesan
Assorted crudites, for serving

SPINACH BREAD DIP

Provided by Food Network Kitchen

Categories     appetizer

Time 2h15m

Number Of Ingredients 4



Spinach Bread Dip image

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.

1 package Knorr vegetable soup mix
16 ounces sour cream
1 box frozen spinach, thawed
2 loaves round peasant bread

CHICKEN SPINACH DIP BREAD BOWLS

My family loves artichoke spinach dip, so I thought I could turn this popular appetizer into a chicken entree. The sourdough bowl makes a fun presentation. I love that with this recipe I can make one for dinner and wrap one for the freezer! -Merry Graham, Newhall, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13



Chicken Spinach Dip Bread Bowls image

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°.

Nutrition Facts :

1 package (10 ounces) frozen chopped spinach
3 tablespoons olive oil
2 garlic cloves, minced
2 loaves sourdough bread (1 pound each)
1 medium sweet red pepper, chopped
1 medium onion, chopped
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (8 ounces) cream cheese, softened
1/2 cup grated Parmesan cheese, divided
1-1/2 teaspoons Italian seasoning
1 teaspoon salt
6 bacon strips, cooked and crumbled, divided

BEST SPINACH DIP EVER

This is my dad's recipe. The entire family loves it! A flavorful spinach mixture fills a tasty bread bowl. Your family will love it, too.

Provided by Shawna

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 6h15m

Yield 6

Number Of Ingredients 6



Best Spinach Dip Ever image

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.

Nutrition Facts : Calories 682 calories, Carbohydrate 53.2 g, Cholesterol 48.3 mg, Fat 47.4 g, Fiber 2.9 g, Protein 13.3 g, SaturatedFat 15.1 g, Sodium 1183.4 mg, Sugar 2.7 g

1 cup mayonnaise
1 (16 ounce) container sour cream
1 (1.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
½ (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread

SPINACH DIP IN BREAD BOWL

Fill this bread bowl with a delicious dip made using spinach and Yoplait® yogurt - a perfect appetizer.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 1h20m

Yield 72

Number Of Ingredients 11



Spinach Dip in Bread Bowl image

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.

Nutrition Facts : Calories 30, Carbohydrate 4 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Tablespoon, Sodium 60 mg

2 boxes (9 ounces each) frozen chopped spinach
1 can (8 ounces) sliced water chestnuts, drained, chopped
1 cup chopped green onions (about 9)
1 clove garlic, minced
1 cup sour cream
1 cup Yoplait® plain yogurt
2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard (dry)
1/4 teaspoon pepper
1-pound unsliced round bread loaf

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