Bread Bowls, Clam Chowder, and Spinach Dip

This recipe and picture was intended for a Super Bowl party, but I do these bread bowls at Christmas with spinach dip. I'll give the recipe for the spinach dip also at the bottom of this post. But, no matter what you decide to put in your bread bowl, it always looks pretty on the table. Not to mention less clean up! And if you don't have time to make the bread yourself or if you don't have a bread machine, you can pick up a round bread from your local bakery.

1/2 cup water (70 to 80 degrees)

1 cup warm milk ( same temps)

2 tablespoons butter, softened

2 tablespoons sugar

1-1/2 teaspoons salt

4 cups all purpose flour

2 packages (1/4 ounce each) active dry yeast

1 egg white, beaten

Vegetable Chowder:

1 large onion, chopped

3 celery ribs, chopped

6 tablespoons butter

3-1/2 cups frozen mixed vegetables, thawed

6 tablespoons all-purpose flour

4-1/2 cups milk

4 bacon strips, cooked and crumbled

2 teaspoons chicken bouillon granules

3/4 teaspoon seasoned salt

1/2 teaspoon pepper

DIRECTIONS:

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 miutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

When the cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg white. Bake at 375 for 20-25 minutes or until golden brown. Cool on wire racks.

To make bowl, cut the top fourth off of the bread; carefully hollow out bottom of each, leaving a 1/4 inch shell (discard removed bread or save for another use). For chowder, in a large saucepan, saute onion and celery in butter until tender. Add mixed vegetables. Sitr in flour until blended. Gradually stir in milk until combined. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon, bouillon is dissolved. Serve in bread bowls. Yields:6-8 servings.

SPINACH DIP

1 cup mayonaise

1 cup sour cream

1 pkg Mrs. Knorr vegetable soup mix (I like this brand best, but Lipton or your favorite vegetable soup mix will work too!)

1 pkg spinach (frozen) cooked and drained well.

Mix mayonnaise, soup mix, and sour cream. Stir in spinach. Chill 2 to 3 hours. Pour in bread bowl just before serving. Use crackers, vegetables, or hollowed bread pieces for dippers.