Ingredients: |
Ingredients: For the Dip:
8 oz reduced fat cream cheese (Neufchatel cheese)
16 oz (2 cups) plain, non-fat Greek yogurt
2 tbsp unsalted butter
1 1/2 cups Parmesan cheese
14 oz can quartered artichoke hearts, drained and coarsely chopped
4 oz can diced jalapeņos, drained
10 oz frozen spinach (thawed and drained)
2 tsp minced garlic
For the Football Bread Bowl:
3 tubes Pillsbury Crusty French Loaf
1 egg mixed with a splash of water (egg wash)
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Directions: |
Directions:For the Football Bread Bowl:
1. Preheat oven to 350°F.
2. Unroll one tube of bread dough onto a non-stick tin foil lined or parchment paper lined baking sheet.
3. Set another roll of bread, on top of the unrolled dough, forming one side of a football.
4. Set the other roll of dough opposite the first. Press the seems together and insert a toothpick horizontally into the seem on both sides to hold the bread together.
5. Brush egg wash over the football shaped bread bowl.
6. Trim around the edge of the football removing the extra dough.
7. Use that extra dough to make the stripes and the laces for the football.
8. Bake for 28-30 minutes or until the crust is golden brown.
9. While the bread is baking, make your spinach and artichoke cheese dip following the directions below.
10. Remove bread bowl from oven. Transfer the bread bowl to a cutting board. Carefully, cut out the center, making the opening in the bowl larger, leaving about a 2 inch border all the way around the football. Remove the excess bread, cut it into chunks, and set it aside to be served with the dip.
11. Immediately fill the bread bowl with the spinach and artichoke cheese dip, and place the football lace on top of the dip.
12. Serve hot, reheating in oven if needed. The bread bowl is to be eaten with the dip, so have a bread knife available so people can slice the bread. Makes 10 servings.
For the Dip:
1. In a medium pot over medium heat, melt together the cream cheese, Greek Yogurt, butter, and Parmesan cheese Heat uncovered, stirring frequently until melted and an even consistency. It should start to bubble lightly.
2. Stir in coarsely chopped artichoke hearts, drained jalapenos and drained spinach (microwave spinach to thaw it, and after it has cooled, squeeze over the sink to remove excess water). Finally, stir in the minced garlic. Let it bubble for a few minutes and it's done. |
Personal
Notes: |
Personal
Notes: My husband loves cheese, which means he loves a cheesy spinach and artichoke dip. Nick and I made this dip for Super Bowl 50, and it was a hit. It is now a party food favorite. If you don't want to make the football bread bowl, you can serve this dip with tortilla chips.
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