Artichoke, Spinach & Mock Crab Dip in a Pull apart Bread Ring
Shoshana Isaacson, The Out of Town Cook
Ingredients
3 tablespoons olive oil
2 tablespoon minced garlic
1 teaspoon red pepper flakes
¾ cup frozen chopped spinach, thawed and drained, liquid squeezed out.
14 oz frozen artichoke bottoms, thawed, drained, and roughly chopped.
8 oz mock crab, defrosted, and chopped.
8 oz cream cheese, softened (Parve cream cheese can be used)
¾ cup sour cream (Parve sour cream can be used)
salt, to taste
black pepper, to taste
prepared challah dough (homemade or defrosted frozen)
olive oil spray
Step-By-Step Directions
1. Preheat oven to 350F.
2. Prepare a 9” round baking pan or casserole. Spray with olive oil spray.
3. Using the prepared challah dough, make golf ball sized balls of dough and arrange them around the outside of the pan forming a ring, set aside.
4. In a saucepan sauté the minced garlic and red pepper flakes in a few tablespoons of olive oil until fragrant, remove from heat and set aside.
5. In the bowl of a food processor add the softened cream cheese and sour cream, blend together.
6. Add half of the garlic, red pepper infused olive oil to the contents of the food processor.
7. Add the defrosted artichoke bottoms, completely drained spinach, and the mock crabmeat. Using the pulse setting, roughly chop and combine.
8. Taste and season with salt & pepper to taste.
9. Scoop the mixture into the center of the ring of dough balls.
10. Brush the remaining garlic and red pepper mixture over the top of the dough balls and the top of the dip mixture.
11. Place the round pan onto a sheet pan to avoid spills in the oven.
12. Bake until the top is golden brown, and the bread is fully cooked.
13. Serve warm, pull bread apart and dip into the center.
14. Can be served with additional bread for dipping.
15. Can also be made in a small casserole dish without the bread ring.