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Spicy Baked Spinach and Artichoke Dip Bread Bowl
Created by: Howcan Team
Ingredients
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup diced red bell pepper
- 1/4 cup diced jalapeno pepper
- 1/4 cup diced green chilies
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1 large round bread loaf, hollowed out
Instructions
- Preheat the oven to 375 degrees F.
- In a large bowl, mix together 1 (10 oz) package of thawed and drained chopped spinach, 1 (14 oz) can of drained and chopped artichoke hearts, 1 cup of mayonnaise, 1 cup of grated Parmesan cheese, 1 cup of shredded mozzarella cheese, 1/2 cup of diced red bell pepper, 1/4 cup of diced jalapeno pepper, 1/4 cup of diced green chilies, 1/4 cup of chopped green onions, 1 teaspoon of garlic powder, and 1/2 teaspoon of red pepper flakes.
- Spoon the mixture into the hollowed-out bread loaf.
- Place the filled bread loaf on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly and the bread is golden brown.
- Allow to cool for a few minutes before serving. Enjoy with tortilla chips or bread slices.
Originating in the southern United States, the Baked Spinach and Artichoke Dip Bread Bowl has become a beloved appetizer with a spicy twist. This dish combines the creamy richness of spinach and artichoke dip with a fiery kick, creating a tantalizing flavor explosion. Renowned chefs like Emeril Lagasse and Bobby Flay have popularized this zesty variation, infusing it with Cajun and Southwestern influences. The key to perfecting this dish lies in the balance of heat and creaminess, achieved through the use of jalapeños, cayenne pepper, and a blend of cheeses. For the ultimate experience, visit New Orleans or Santa Fe, where local eateries serve up the most delectable versions of this spicy sensation.
40 min
8
280 calories
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