Super Bread Bowl Dip
A party dip is the perfect way to celebrate a big game, especially the traditional spinach-artichoke dip. With this dish, we took the Super Bowl theme a step further by baking a kale-artichoke dip in a football-shaped bread bowl prepared with chilled bread dough, which has the perfect amount of fluff and mild sweetness. The end product looks as cute as it tastes, and it tastes even better. We promise that this appetiser will always win on game day.
We made the decision to upgrade the classic spinach-artichoke dip by using kale, the superfood of choice for everyone. It’s got all the best parts of the traditional creamy dip, but with the hottest leafy green around. However, you are welcome to cook it in this bread bowl if you would rather stick with the traditional method. However, if you enjoy this dip and are recreating it for a different occasion, feel free to omit the bread bowl and just prepare the dip!
Ingredients:
- Three (11)-ounce tubes of chilled French bread dough, separated
- 1 big egg
- 1 tablespoon water combined
DIP:
- One bunch of Tuscan kale, cut leaves and stems removed (approximately 6 c.)
- One (15-oz) can of drained and chopped artichoke hearts
- One 8-oz softened brick of cream cheese
- 1. Shredded white cheddar, half a cup
- Half a cup of finely shredded Parmesan
- Half a cup of ricotta
- two garlic cloves, cut finely
- salt that is kosher
- Freshly ground black pepper
- Pita chips, for serving
Directions:
BREAD BOWL
First Step
Turn the oven on to 350°. One dough tube should be spread out and flattened out on a baking sheet. Roll the remaining two dough tubes into 15-inch-long logs with your hands.
Step 2:
On top of the flattened dough, form the logs into a football shape, and fasten the ends with toothpicks. Trim the outside of the flattened dough around the football shape, and use any leftover dough to make laces (you can use smaller ones for the centre and two longer ones for the ends, depending on how much dough you have left). Place the ties adjacent to the baking sheet’s bread dish. Apply egg wash all over the dough.
Step Three
Bake for about 20 minutes, or until bread is lightly brown.
DIP
Step 1: Blanch the kale in a large pot of boiling water for about a minute, or until it brightens in colour. After draining, use paper towels to pat dry.
Step 2: Move the kale to a big basin. Add artichokes, cream cheese, cheddar, Parmesan, ricotta, and garlic; season with salt and pepper. Move the dip into a bread bowl. Place 2 longer laces on opposite sides of football about 1″ from ends, if using. Top dip with smaller laces.
Step 3:
Bake for 15 to 20 minutes, or until dip is bubbling and golden. Accompany with chips for serving.