TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 16 servings
3 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
3/4 cup mayonnaise
3 green onions, sliced
1 can (4 ounces) chopped green chilies, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded Swiss cheese
1 round loaf (1 pound) rye or pumpernickel bread
In a large bowl, combine the first seven ingredients. Cut a thin slice off the top of bread. Hollow out the bottom half, leaving a 1/2-in. shell. Cut removed bread into 1-in. cubes.
Place cubes on an ungreased baking sheet. Broil 6 in. from the heat for 2-3 minutes or until golden, stirring once.
Place bread shell on an ungreased baking sheet. Spoon dip into bread shell. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with bread cubes. Yield: 4 cups.
Editor’s Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe. If any of the dip does not fit in bread shell, bake, uncovered, in a greased small baking dish until heated through.