Best 8 Skinny Spinach Dip In A Bread Bowl Recipes

CLASSIC SPINACH DIP RECIPE

Steps:

• Grab a big bowl and mix the first 6 ingredients
• Cover and refrigerate for at least 1/2 hour or up to 2 days ahead
• When you are ready to serve...Slice a big circle off of the top of the sourdough bread bowl
• Scoop the soft bread out and cube it (some people toast the bread, but we never did)
• If you want, you can save the top to place on the dip bowl - *that's what my mom used to do
• When you're ready, spoon the cold dip into the bread bowl
• Place the cubed bread, optional vegetables and/or crackers around the bread bowl

SPINACH DIP IN A BREAD BOWL

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.

SPINACH DIP IN BREAD BOWL

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.

OVEN-BAKED SPINACH DIP IN A BREAD BOWL

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.

SKINNY THAI SPINACH DIP

Steps:

• In a medium bowl, combine spinach, sour cream, and yogurt. Stir in the snipped mint, the 1/4 cup chopped peanuts, the peanut butter, honey, soy sauce, and crushed red pepper. Cover and chill for 2 to 24 hours. If desired, garnish with additional chopped peanuts and fresh mint leaves. Serve with vegetable dippers.

WARM CHEESY SPINACH DIP IN BREAD BOWL

Steps:

• Hollow out top of bread by cut along the inside leaving about an inch of sides and bottom. Take out the inside bread. With the remaining bread, pinch into bite size pieces.
• Mix all of the ingredients together and fill the bread bowl.
• Place the filled loaf on a cookie sheet. Sprinkle the top with more Parmesan cheese. .
• Bake at 350°F for 35-40 minutes until hot and bubbly.
• Serve warm with remaining bread pieces.

WARM SPINACH DIP IN A BREAD BOWL

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.

CHICKEN SPINACH DIP BREAD BOWLS

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°.