READER REVIEWMy family loves artichoke spinach dip, so I turned the popular appetizer into a tasty chicken entree. The sourdough bread bowl makes a fun presentation. I love that I can make one bread bowl to eat right away and one to wrap and save in the freezer for later.
—MERRY GRAHAM NEWHALL, CA
PREP: 35 MIN. • BAKE: 20 MIN. + STANDING • MAKES: 2 LOAVES (4 SERVINGS EACH)
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
1. Preheat the oven to 400°. Thaw the frozen spinach, reserving 2 tablespoons of the liquid.
2. In a small microwave-safe bowl, combine oil and garlic. Microwave on high for 30-45 seconds or until warmed. Cut a thin slice off the top of each bread loaf. Hollow out the 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. 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. 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 the cream cheese is melted. Stir in 1/4 cup of crumbled bacon. Remove from heat.
5. Divide mixture between bread bowls; top with remaining bacon. Sprinkle remaining Parmesan cheese over filling and bowls.
6. Bake bread bowls, uncovered, for 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 the 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 preheated 350° oven 1 hour. Bake, uncovered, 10-15 minutes longer or until the filling is heated through and a thermometer inserted in the center reads 165°.
READER REVIEW
“I love bread bowls and sometimes make up recipes on my own. Why wait for a party? Make some for yourself!”
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