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Spinach Artichoke Dip in Bread Bowl Recipe

   
 

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     Spinach Artichoke Dip in Bread Bowl

Category   Appetizers
Sub Category   None

Ingredients
Sourdough breadbowl
Asiago or 3 cheese loaf
1 C baby carrots
2 ribs celery, cut into 2-in lengths
1 Tbs. olive oil
1/2 C finely chopped red onion
1 1/2 tsp minced garlic
1 C light sour cream
1/2 C light mayonanaise
 
10 oz pkg. frozen chopped spinach, thawed and squeezed dry
1 jar marinated artichoke hearts, drained and finely chopped
3/4 C grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. paprika

Instructions
1. Preheat oven to 350ºF. Cut out top of both Panera Sourdough Bread Bowls as if making a jack- o’-lantern out of a pumpkin. Remove bread from inside, leaving about a 1” shell of crust. Cut removed bread into 1” cubes and transfer to a serving bowl. Wrap the bread bowls in heavy-duty foil and bake until warmed through, 10 to 15 minutes. 2. Cut Panera Asiago or Three Cheese Loaf into 1” cubes and transfer to large serving platter. Arrange carrots and celery on platter as well. 3. Heat oil in a medium saucepan over medium heat. Add onions and cook until soft, about 4 minutes. Add garlic and cook 1 minute. Reduce heat to low and stir in sour cream, mayo, spinach, artichoke hearts, cheese, salt and paprika. Cook until heated through, 1 to 2 minutes. 4. Unwrap warm bread bowls and spoon-dip into the two bowls. (Or divide evenly between the two bowls.) Serve immediately with bread cubes, carrots and celery.


Originally Submitted
12/20/2012





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