Artichoke Spinach Dip in a Bread Bowl

Ingredients:
• 3 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
• 1 cup grated Parmesan cheese
• 3/4 cup mayonnaise
• 3 green onions, sliced
• 1 can (4 ounces) chopped green chilies, drained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup (4 ounces) shredded Swiss cheese
• 1 round loaf (1 pound) rye or pumpernickel bread

Directions:
• In a large bowl, combine the first seven ingredients.
• Cut a thin slice off the top of bread. Hollow out the bottom half, leaving a 1/2-in. shell. Cut removed bread into 1-in. cubes.
•Place cubes on an ungreased baking sheet. Broil 6 in. from the heat for 2-3 minutes or until golden, stirring once.
• Place bread shell on an ungreased baking sheet. Spoon dip into bread shell. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with bread cubes.

Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe. If any of the dip does not fit in bread shell, bake, uncovered, in a greased small baking dish until heated through.

Happy Easter
Enjoy!

Spinach - Strawberry Salad

Dressing:
• 2 tablespoons oil (sunflower, safflower, or non-virgin olive)
• 2 tablespoons apple cider vinegar
• 2 tablespoons organic sugar 
• 1 tablespoon sesame seeds
• 1 tablespoon tamari (or shoyu or soy sauce)
• 1 tablespoon orange juice 
• ½ tablespoon poppy seeds
• ⅛ teaspoon paprika

Salad:
• One 5 oz. bag of baby spinach, organic and pre-washed 
• 1 pint strawberries, trimmed and thinly sliced

Topping: 
• ½ cup sliced almonds, toasted 

Directions:
1. Whisk the oil, vinegar, sugar, sesame seeds, tamari, orange juice, poppy seeds, and paprika together to make the dressing. Set aside.
2. Place the spinach and strawberries in a large bowl. Top with the dressing and toss to combine.
3. Top with the almonds just before serving.

Enjoy!