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Spicy Spinach Dip in a Sourdough Boule
Calories
Author
Marye Audet-White
Ingredients
1
(8 ounce) jar medium salsa (I used hot)
1
pound
chopped fresh baby spinach
¾
cups
shredded Monterey Jack or pepperjack cheese
(I used pepperjack)
½
cup
smoked cheddar
, grated (divided use)
½
cup
onion chopped
2
cloves
of garlic
, chopped
¼
cup
chopped cilantro
, optional
1
(8 ounce) package
cream
cheese, diced and softened
1 15-
oz
can chopped black olives
, drained
1
tablespoon
balsamic vinegar or lime juice
½
cup
Panko crumbs
salt and pepper to taste
1
large sourdough boule
Instructions
Preheat oven to 400F
Cut a slice off the top of the boule and carefully pull out the bread leaving about a 1 ½-inch thick wall and bottom.
Saute
the onion and garlic in a little olive oil until it softens.
Add the chopped onion, cover and turn down heat.
Steam for 2 to 3 minutes, or until the spinach is wilted.
Add half the smoked cheddar, Monterey Jack, salsa,
cream
cheese, black olives, and vinegar.
Stir to blend.
If mixture does not seem wet enough add up to ¼ cup heavy
cream
.
Spoon into the hollowed out bread bowl.
Mix the remaining cheddar and Panko and sprinkle on the top.
Place on a cookie sheet.
Bake for 15 minutes or until heated through.
Serve hot