Spinach Artichoke Bread Bowl
If you want to impress guests at your next holiday party, try this spinach artichoke dip! It's creamy, cheesy, and baked in a loaf of bread creating a totally irresistible appetizer.
The best part, it’s made mostly of veggies. Sure, it’s loaded with the essentials – spinach and artichokes – but it also contains a surprising veggie ingredient: cauliflower! Boiled cauli and greek yogurt whips into a creamy puree that’s just as good as any cream cheese, sour cream, or mayonnaise combination, but so much lighter!
3 cups small cauliflower florets, ¾-inch pieces
2 garlic cloves
5 oz fresh spinach
1 can whole artichoke hearts, drained, patted dry, and chopped
⅓ cup chopped scallions
½ cup whole milk Greek yogurt
Heaping ½ teaspoon Dijon mustard
¾ cup white cheddar cheese
1 sourdough bread bowl
2 tbsp of Champagne Vinaigrette
Preheat oven to 350°F.
Bring a large pot of salted water to a boil. Add the cauliflower and garlic and boil until the cauliflower is fork tender, about 8 minutes. Use a slotted spoon to scoop the cauliflower and the garlic into a blender, reserving the pot of cooking water.
Set a bowl of ice water nearby. Add the spinach to the boiling water and use a slotted spoon to immediately remove it (it’ll wilt very quickly) and transfer to the ice water to cool completely. Drain and squeeze excess moisture from the spinach. Coarsely chop the spinach and add it to a large bowl with the artichokes and scallions.
Check to make sure that the cauliflower in the blender has (mostly) cooled, then add the yogurt, Champagne Vinaigrette, mustard, and salt to the blender and blend until creamy. Add this mixture to the bowl with the spinach and artichokes and stir to combine.
Cut the top and the insides of loaf into bite sized squares for dipping. Drizzle with olive oil and garlic salt to taste. Bake 5 minutes.
Spread the spinach mixture into the bread bowl and top with the cheese.
Bake uncovered 25-30 minutes or until the cheese on top is browned and bubbling.