Recipes posted on December 29, 2010 08:32
3 jars (7.5 oz each) marinated artichoke hearts, drained & chopped
1 cup grated parmesan cheese 3/4 cup mayonnaise
3 green onions, sliced thin 4 oz. can green chilies, drained & chpd
10 oz. frozen chpd spinach, thawed, drained, squeezed dry
4 oz. shredded swiss cheese
one round loaf rye or pumpernickle bread
combine artichokes, parmesan, mayo, onions, chilies, spinach and swiss.
Blend well and set aside. Cut a thin slice off the top of the bread, hollow out
the bread leaving a 1/2" shell. Cut the removed bread into 1" cubes and place
on an ungrsd cookie sheet. Broil until golden. Set aside.
Place the bread shell on a cookie sheet and fill with the dip. Bake uncovered at 350
for 20-25 mins or until heated thru. Serve with bread cubes, crackers and more!
Makes 4 cups of dip.