3. Cut the removed bread into cubes or slices for dipping. 4. Fill the hollowed-out bread bowl with the Creamy Baked Spinach Artichoke Dip. 5. Serve with the cubed bread or other accompaniments.

If you’ve ever wished for a way to enjoy spinach and artichoke dip for breakfast or brunch ... Cool potatoes completely before storing. Baked quiche will keep in the refrigerator, covered ...

sour cream and artichoke hearts by pulsing until creamy. Add red peppers, Parmesan cheese and garlic; pulse until desired consistency. Pour mixture into a 2-quart baking dish; add spinach and stir ...

How To Make Baked Spinach Dip Preheat the oven to 350 degrees. Spray an 8 x 8 pan with spray cooking oil. Place the frozen spinach in a heatproof bowl. Defrost it using the defrost setting on a ...

2. Preheat the oven to 350 degrees. The spinach, artichoke and cheese mixture may be put into a hollowed sourdough bread and baked for about 20 minutes or until golden brown and bubbly.

Spinach-artichoke dip just got a whole lot betta … with feta! It comes together in a single casserole dish (or oven-safe skillet) and goes from oven to table in 35 minutes flat. It’s creamy ...

Mix in the spinach and bacon mixture, then the crabmeat, artichoke hearts, Jack cheese, one-half cup of the Parmigiano-Reggiano, egg yolks, one teaspoon of the salt, white pepper, cayenne and ...

Stir in spinach, water chestnuts ... Cut all removed bread into cubes for serving. Fill shell with dip. Wrap in heavy-duty foil, tenting foil over dip. Bake on a baking sheet 1-1/4 hours.