Fresh Spinach and Asiago Dip in a Bread Boule

Spinach dip is the perfect appetizer for any party. This recipe from Not Your Mother’s Casseroles, Revised and Expanded uses fresh spinach and tangy asiago cheese and is served in a bread bowl. It’s sure to be a hit at it’s next party! 

Fresh spinach and Asiago dip in a bread bowl.

Spinach dip in a hollowed-out loaf of bread is comfort food, party-style. You’ve probably had some version of it at a party; people always seem to gather around this creamy, savory dip. It’s actually quite simple to make, and you don’t need to be dependent on the deli or the grocery store to supply your spinach dip. Try this one instead; hot from the oven, it’s rich with fresh spinach and savory cheese. — Serves 10

Ingredients

1 round loaf (16 ounces, or 455 g) of whole grain or sourdough bread
2 packages (8 ounces, or 225 g each) of cream cheese, softened
1 cup (230 g) whole-milk yogurt
1 pound (455 g) fresh baby spinach (about 6 cups [180 g])
1 cup (100 g) shredded Asiago cheese
1⁄3 cup (16 g) minced fresh chives
1 tablespoon (4 g) minced fresh dill
Kosher salt
Freshly ground black pepper
Olive oil

CASSEROLE DISH: Large baking sheet

Spinach and Asiago Dip Instructions

BAKE TIME: 45 to 55 minutes

  1. Preheat the oven to 350°F (180°C, or gas mark 4).
  2. Cut around, thin slice off the top of the bread, leaving a flat top. Using a serrated bread knife, carefully cut into the bread, stopping about 1 inch (2.5 cm) from the bottom. Cut a wide cylinder and remove it. Widen the bottom of the cavity, still leaving at least 2 inches (5 cm) of bread walls all around. Set aside the extra bread you removed from the loaf.
  3. In a large bowl, whip the cream cheese until light. Whip in the yogurt until the mixture is creamy and well mixed. Chop the spinach into fine ribbons and then mix it into the cream cheese mixture, along with the Asiago cheese, chives, and dill. Taste and then season to taste with salt and pepper.
  4. Fill the hollowed-out bread with the dip and then cover the bread completely with foil. (At this point, the filled loaf can be refrigerated for up to 24 hours.)

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Not Your Mothers Casseroles Revised and ExpandedSimple, fresh, wholesome, and delicious, these one-dish meals fit the way we eat and live today. Author Faith Durand opens up a whole new world of casserole cookery with more than 225 recipes to suit every taste and lifestyle.
Generations of home cooks have turned to the casserole when in need of a quick and easy dinner. These assemble-and-bake meals recall memories of canned vegetables, boxed cheese, and condensed soups. No more!In Faith Durand’s new book, you will find more than 225 recipes that bring together the simplicity of the one-pot meal with fresh and healthy ingredients to create casseroles that are decidedly “not your mother’s.” Not Your Mother’s Casseroles is organized into chapters including Breakfast, Starters and Spreads, Vegetarian Casseroles, Pastas and Grains, and Desserts.
In addition to inspired recipes such as Lemon Brioche French Toast, Spicy Butternut Squash, and Strata with Bacon, Durand has included modern interpretations of classics like Green Bean Casserole and Hearty Lasagna with Sausage. Also featuring vegan recipes and gluten-free offerings, Not Your Mother’s Casseroles will suit any dietary preference.