Cheese dip with spinach, artichokes and roasted peppers
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 499, total fat 35 G., saturated fats 12 G., proteins 16 G., carbohydrates 35 G., fiber 4 G., cholesterol 51 mg, sodium 747 mg, sugar 6 G.
Calories 499, total fat 35 G., saturated fats 12 G., proteins 16 G., carbohydrates 35 G., fiber 4 G., cholesterol 51 mg, sodium 747 mg, sugar 6 G.
This rich and gooey cheesy dip with spinach, artichokes, and roasted peppers is the perfect appetizer for house parties. And the best part is that it's made in a bread bowl. Once you've finished the dip with crackers and vegetables, share the rest and enjoy every last bite.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large round loaf of country bread
- 110 g of cream cheese at room temperature
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 2 small jalapenos (one seeded and chopped, the other finely chopped)
- 1 clove garlic, crushed and peeled
- 1 package (280g) frozen chopped spinach, thawed and squeezed out thoroughly
- 1 cup marinated artichoke hearts, rinsed
- 1/4 cup chopped fresh parsley
- 0.5 cups roasted red peppers, chopped
- 1.5 cups grated pepper jack or Monterey Jack cheese
- Olive oil for greasing
- Baguette slices, crackers, raw vegetables (carrots, celery, etc.), for serving
We recommend
Recipes with similar ingredients: white bread, cream cheese, sour cream, jalapeno pepper, Artichokes, spinach, sweet pepper, Monterey Jack cheese, carrot, celery
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Cut a thin slice off the top of the bread to expose the crumb. Use a small knife to cut out the center of the bread, creating a bread bowl with sides and bottom about 2.5 cm thick. Cut the bread scraps into cubes and set aside.
- Combine the cream cheese, mayonnaise, sour cream, chopped jalapeño, and garlic in a food processor and process until smooth. Add the spinach and artichokes and process until smooth. Add the parsley, all but 1/4 cup of the roasted peppers, 1 1/4 cups of cheese, 1/2 teaspoon of salt, and a pinch of pepper. Process until fully incorporated.
- Spoon the mixture into a bread bowl and top with the remaining cheese, roasted peppers, and finely chopped jalapeño. Place the bread on a baking sheet. Brush the bowl with oil on all sides and bake until the filling is heated through and bubbly, 25 to 30 minutes.
- Serve with bread cubes, baguette, crackers and vegetables.
Author of the recipe - Eddie Jackson is an American football player (Alabama Crimson Tide football)
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