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Spinach Dip in a Bread Bowl. Cold spinach dip served in a bread bowl was all the rage in the 1980s, and the centerpiece of every crudite platter of the era.
1 oz cream cheese; 1 / 2 cup mozarella cheese, shredded; 1 / 2 cup freshly grated parmesan cheese; ... of the spinach and artichoke dip on the inside (the non-buttered side) of each slice. If ...
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Artichoke dip is a dip that uses artichoke as a primary ingredient. [1] [2] Some versions are served chunky, while others are puréed and have a smooth texture. [3] [4] It may be served as an hors d'oeuvre along with crackers or chips for dipping. [5] Commercially prepared artichoke dips are produced for consumer purchase.
Additional primary ingredients include mayonnaise, cream cheese, sour cream and cheese. [4] Examples of accompaniments to spinach dip include bread, crackers and chips. [1] The dip is commonly eaten as an hors d'oeuvre, appetizer, or party platter. Many casual restaurant chains offer spinach dip on their menus. [1]
Cool Whip Original is made of water, hydrogenated vegetable oil (including coconut and palm kernel oils), high fructose corn syrup, corn syrup, skimmed milk, light cream (less than 2%), sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, sodium polyphosphate, and beta carotene (as a colouring). [12]
Spread the dip in a 1-quart ovenproof dish and top with the remaining ¼ cup parmesan. Bake until bubbly around the edges and lightly browned on top, 20 to 25 minutes. Let stand for 5 minutes.
The pH of the dip also affects the bacterial growth; higher acidity reduces the bacteria in the dip over time. [ 19 ] [ 20 ] A segment on MythBusters in 2009 tested how much bacteria is transferred during the process of double-dipping, finding that there is a transfer but that it "adds only a few more microbes ".