Sunday, April 24, 2011

Hot Spinach and Artichoke Bread Bowl Dip

This one's quite the party favourite. Having made it again for a party this weekend I thought I should record the recipe somewhere... this blog seems to have turned into my recipe archive so here it is!


  • 1 large cob loaf
  • 1 packet frozen chopped spinach, thawed but not hot
  • 1 jar artichoke hearts, drained and chopped
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup grated tasty cheese

Carve out the top of your cob loaf to make a well in the centre (careful not to cut through to the bottom). Put the loaf in a metal oven tray, with the leftover bread around the outside.

Combine all other ingredients in a saucepan and stir until well mixed and warmed through. Place this mixture into the well in the bread, and put the whole thing in a moderate oven for 15-20 minutes (the bread should be warm, but not too toasted).

Leftover dip can be put in a separate bowl to serve with corn chips or cracker biscuits. Turkish bread is great to serve with the bread bowl dip too.

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