Nothing says game day like a
party dip, especially the classic spinach-artichoke dip. We took the Super Bowl vibes one step further in this recipe by baking a kale-artichoke dip in a football-shaped bread bowl made from refrigerated bread dough, which has a subtle sweetness and spot-on fluffiness. The result is just as adorable to look at as it is delicious to eat. Trust us—THIS is the game day appetizer that will score every time.
We decided to class up the traditional spinach-artichoke dip by swapping in everyone’s favorite superfood: kale. It has basically everything you love about the classic creamy dip, only with the trendiest leafy green of all time. That being said, if you prefer the classic, feel free to make it in this bread bowl instead. On the other hand, if you love this dip but are making it for another occasion, feel free to skip the bread bowl and make this dip on its own!
Made this? Let us know how it went in the comments below!
Nothing says game day like a
party dip, especially the classic spinach-artichoke dip. We took the Super Bowl vibes one step further in this recipe by baking a kale-artichoke dip in a football-shaped bread bowl made from refrigerated bread dough, which has a subtle sweetness and spot-on fluffiness. The result is just as adorable to look at as it is delicious to eat. Trust us—THIS is the game day appetizer that will score every time.
We decided to class up the traditional spinach-artichoke dip by swapping in everyone’s favorite superfood: kale. It has basically everything you love about the classic creamy dip, only with the trendiest leafy green of all time. That being said, if you prefer the classic, feel free to make it in this bread bowl instead. On the other hand, if you love this dip but are making it for another occasion, feel free to skip the bread bowl and make this dip on its own!
Made this? Let us know how it went in the comments below!
- Yields:
-
10
serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 55 mins
- Cal/Serv:
- 492
Ingredients
Bread Bowl
- 3
(11-oz.) tubes refrigerated French bread dough, divided
- 1
large egg mixed with 1 tbsp. water
Dip
- 1
bunch Tuscan kale, ribs and stems removed, leaves chopped (about 6 c.)
- 1
(15-oz.) can artichoke hearts, drained, chopped
- 1
(8-oz.) block cream cheese, softened
- 1 1/2 c.
shredded white cheddar
- 1/2 c.
finely grated Parmesan
- 1/2 c.
ricotta
- 2
cloves garlic, finely chopped
-
Kosher salt
-
Freshly ground black pepper
-
Pita chips, for serving
Directions
-
Bread Bowl
- Step 1
Preheat oven to 350°. On a baking sheet, spread out 1 tube of dough until flattened. Using your hands, roll remaining 2 tubes of dough into 15″-long logs.
- Step 2Form logs into a football shape on top of flattened dough and secure ends with toothpicks. Trim outside of flattened dough around football shape and use scraps to form laces (smaller ones for the center, plus 2 longer strips for the ends, if desired—feel free to decorate however you like/depending on how much dough you have left). Arrange laces next to bread bowl on baking sheet. Brush dough all over with egg wash.
- Step 3Bake bread until lightly golden, about 20 minutes.
- Step 1
-
Dip
- Step 1In a large pot of boiling water, blanch kale until brightened in color, about 1 minute. Drain and
pat dry with paper towels. - Step 2Transfer kale to a large bowl. Add artichokes, cream cheese, cheddar, Parmesan, ricotta, and garlic; season with salt and pepper. Transfer dip to bread bowl. Place 2 longer laces on opposite sides of football about 1″ from ends, if using. Top dip with smaller laces.
- Step 3Bake dip until golden and bubbly,
15 to 20 minutes. Serve with chips alongside.
- Step 1In a large pot of boiling water, blanch kale until brightened in color, about 1 minute. Drain and
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