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Spinach-Artichoke Dip Bread Bowls
with Parmesan & Mozzarella
25 MIN
$21.99
4-6 Servings
From the Test Kitchen
The ultimate game day treat, this delicious recipe combines two of our favorite things: creamy spinach-artichoke dip and hearty bread bowls! You'll scoop out and fill challah buns with the rich, cheesy dip, then bake it all in the oven until bubbly and golden brown. For dipping, you'll cut some slices of fresh carrots and sweet peppers, plus the tops of the buns that get toasted as well.
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NutritionPER SERVING
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Calories430 Cals (est.)
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fresh
ingredients
Title
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4 Challah Buns
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½ cup Marinated Artichoke Hearts
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3 oz Baby Spinach
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2 Tbsps Mascarpone Cheese
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1 oz Garlic & Herb Spreadable Butter
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¼ cup Sour Cream
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4 oz Fresh Mozzarella Cheese
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6 oz Carrots
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1 Bell Pepper
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¼ cup Grated Parmesan Cheese
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¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
1
Prepare the ingredients
Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Roughly chop the artichokes. Tear the mozzarella into small pieces. Peel the carrots; halve crosswise, then quarter lengthwise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut lengthwise into 1-inch strips.
2
Make the bread bowls
Cut out a circle, 2-inches wide in diameter, from the top of each bun, keeping the rest of the bun intact. Using your hands, gently scoop out the insides to create a bread bowl. Cut the top bread rounds lengthwise into 1-inch strips. Line a sheet pan with foil. Place the bread bowls on one side of the foil. Place the bread strips on the other side of the foil; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer.
3
Make the dip
In a medium pot, heat the softened butter on medium-high until melted. Add the spinach; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted and combined. Add the chopped artichokes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the mozzarella pieces and mascarpone; reduce the heat to low. Cook, stirring frequently, 1 to 2 minutes, or until melted and combined. Turn off the heat; stir in the sour cream until combined. Taste, then season with salt and pepper if desired.
4
Finish the bread bowls & serve your dish
Evenly divide the dip among the bread bowls, then sprinkle each with the parmesan. Bake 3 to 5 minutes, or until lightly browned. If desired, turn your oven to the broil function; broil 1 to 3 minutes, or until the top is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished bread bowls with the toasted bread strips, carrot sticks, and pepper strips on the side. Enjoy!
1
Prepare the ingredients
Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Roughly chop the artichokes. Tear the mozzarella into small pieces. Peel the carrots; halve crosswise, then quarter lengthwise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut lengthwise into 1-inch strips.
2
Make the bread bowls
Cut out a circle, 2-inches wide in diameter, from the top of each bun, keeping the rest of the bun intact. Using your hands, gently scoop out the insides to create a bread bowl. Cut the top bread rounds lengthwise into 1-inch strips. Line a sheet pan with foil. Place the bread bowls on one side of the foil. Place the bread strips on the other side of the foil; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer.
3
Make the dip
In a medium pot, heat the softened butter on medium-high until melted. Add the spinach; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted and combined. Add the chopped artichokes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the mozzarella pieces and mascarpone; reduce the heat to low. Cook, stirring frequently, 1 to 2 minutes, or until melted and combined. Turn off the heat; stir in the sour cream until combined. Taste, then season with salt and pepper if desired.
4
Finish the bread bowls & serve your dish
Evenly divide the dip among the bread bowls, then sprinkle each with the parmesan. Bake 3 to 5 minutes, or until lightly browned. If desired, turn your oven to the broil function; broil 1 to 3 minutes, or until the top is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished bread bowls with the toasted bread strips, carrot sticks, and pepper strips on the side. Enjoy!
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