Fructose Free Spinach Artichoke Dip in Bread Bowl
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Learn more →Ingredients
8 servings
For the bread bowl
- 1 round sourdough boule (about 1 lb), for the bread bowl
For the dip
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 package (10 oz) frozen chopped spinach, thawed and squeezed very dry
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
Ingredient noteA serving of up to about a third of a cup of canned artichoke hearts is low in fructose. This recipe contains only about 3 1/4 tablespoons per serving, making it likely Low Fructose. If you prefer to always avoid canned artichoke hearts, please tap it and change its rating to Red.
- 8 oz cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese, divided
- ¾ cup grated parmesan cheese, divided
- ½ tsp onion powder
- ¼ tsp crushed red pepper flakes (optional)
- salt and pepper, to taste
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a baking sheet with foil or parchment.
- 2
Using a serrated knife, cut a wide circle (about 4 inches across) from the top of the sourdough boule and lift off the lid. Hollow out the interior, leaving a 1-inch-thick wall and base, and tear the removed bread and lid into large chunks. Arrange the bread bowl and chunks on the prepared baking sheet.
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