Name: Chicken Spinach Dip Bread Bowls
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: 1 package (10 ounces) frozen chopped spinach -; 3 tablespoons olive oil -; 2 garlic cloves, minced -; 2 loaves sourdough bread (1 pound each) -; 1 medium sweet red pepper, chopped -; 1 medium onion, chopped -; 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces -; 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped -; 1 package (8 ounces) cream cheese, softened -; 1/2 cup grated Parmesan cheese, divided -; 1-1/2 teaspoons Italian seasoning -; 1 teaspoon salt -; 6 bacon strips, cooked and crumbled, divided -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Spinach Dip Bread Bowls

1. 1 package (10 ounces) frozen chopped spinach -

2. 3 tablespoons olive oil -

3. 2 garlic cloves, minced -

4. 2 loaves sourdough bread (1 pound each) -

5. 1 medium sweet red pepper, chopped -

6. 1 medium onion, chopped -

7. 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces -

8. 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped -

9. 1 package (8 ounces) cream cheese, softened -

10. 1/2 cup grated Parmesan cheese, divided -

11. 1-1/2 teaspoons Italian seasoning -

12. 1 teaspoon salt -

13. 6 bacon strips, cooked and crumbled, divided -

How to cook deliciously - Chicken Spinach Dip Bread Bowls

1. Stage

Preheat oven to 400°. Thaw spinach, reserving 2 tablespoons liquid.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Divide mixture between bread bowls; top with remaining bacon. Sprinkle remaining Parmesan cheese over filling and bowls.

6. Stage

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.