CHICKEN SPINACH DIP BREAD BOWLS

Chicken Spinach Dip Bread Bowls image

My family loves artichoke spinach dip, so I thought I could turn this popular appetizer into a chicken entree. The sourdough bowl makes a fun presentation. I love that with this recipe I can make one for dinner and wrap one for the freezer! -Merry Graham, Newhall, California

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13

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

Steps:

Preheat oven to 400°. Thaw spinach, reserving 2 tablespoons liquid., 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., 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., 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., Divide mixture between bread bowls; top with remaining bacon. Sprinkle remaining Parmesan cheese over filling and bowls., 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. Freeze option: Cool 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 a preheated 350° oven 1 hour. Bake, uncovered, 10-15 minutes longer or until filling is heated through and a thermometer inserted in center reads 165°.

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