When it comes to Christmas gatherings, there's one dish that always gets polished off before anything else—spinach and artichoke dip, especially when it's served bubbling hot inside a crusty bread bowl. It’s creamy, cheesy, and packed with flavor, making it a classic among Christmas dips and appetizers. Whether you're hosting a big holiday gathering or attending a cozy Christmas Eve get-together, this holiday spinach and artichoke dip in a bread bowl is the kind of comforting dish that people huddle around. There's something about tearing off pieces of the warm bread and scooping out the gooey dip that feels perfectly festive and communal.
Holiday Christmas Spinach and Artichoke Dip in a Bread Bowl
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Appetizer
Cuisine American
Mixing bowls You’ll need a large bowl for combining all the dip ingredients. A rubber spatula or wooden spoon works best for mixing.
Oven-safe dish or baking sheet The bread bowl will be baked with the dip inside, so a rimmed baking sheet or casserole dish works well.
Serrated knife For slicing and hollowing out the bread bowl.
Spoon To scoop out the center of the bread and to fill it with the dip.
Aluminum foil To tent the bread bowl and prevent over-browning during baking.
For the Dip
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1 14-ounce can artichoke hearts, drained and roughly chopped
- 8 ounces cream cheese softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic minced
- ½ teaspoon red pepper flakes optional, for a slight kick
- ¼ teaspoon ground black pepper
- Salt to taste
For the Bread Bowl
- 1 large round loaf of sourdough bread boule-style
- Olive oil for brushing
Optional Garnish
- Chopped fresh parsley
- Extra shredded cheese for topping
Preheat the Oven
Start by preheating your oven to 375°F (190°C). This will give you a perfectly golden bread bowl and melted, bubbly dip.
Prepare the Dip
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth. Add the chopped spinach and artichoke hearts. Stir in the Parmesan and mozzarella cheese, minced garlic, red pepper flakes, black pepper, and a pinch of salt. Mix thoroughly until all the ingredients are evenly incorporated.
Make the Bread Bowl
Using a serrated knife, slice off the top of the bread loaf (about ½ inch thick). Set the top aside. Carefully hollow out the inside of the loaf, leaving about 1 inch of bread along the sides and bottom. Tear the removed bread into bite-sized chunks and set them aside for dipping later.
Assemble
Spoon the spinach and artichoke mixture into the bread bowl. Don’t be shy—pack it in! If you like an extra cheesy top, sprinkle on a bit more mozzarella.
Bake
Place the filled bread bowl on a baking sheet. Tent loosely with foil to prevent over-browning. Bake for 20 minutes, then remove the foil and bake for another 5 minutes to get that perfectly golden top.
Serve Warm
Once it’s hot and bubbly, remove from the oven. Let it cool for 5 minutes, then sprinkle with chopped parsley if desired. Arrange the reserved bread chunks around the bowl and dig in!
Pairings
This spinach and artichoke dip is a natural star among party dip recipes, but it really shines when paired thoughtfully. Serve it alongside a spread of christmas snacks for party settings like prosciutto-wrapped asparagus, mini meatballs, and smoked salmon canapés. A crisp white wine, like Sauvignon Blanc, or a seasonal spiced cider pairs well with the richness of the dip.
If you're hosting a more casual affair, some crunchy crudité (like bell pepper strips, baby carrots, and cucumbers) adds freshness to balance the dip's creaminess. For something festive, pair this with cranberry-glazed cocktail sausages or toasted baguette slices brushed with olive oil and garlic.
And if you’re planning the full menu, consider following this starter with a hearty baked pasta or roasted ham. To wrap things up, check out some cozy Christmas dessert ideas like chocolate peppermint bark or gingerbread trifle.
FAQs
1. Can I use fresh spinach instead of frozen?
Yes, fresh spinach works great! Sauté about 6 cups of fresh spinach until wilted, then drain and chop it finely. Make sure to squeeze out excess moisture so the dip doesn’t get watery.
2. Should I use marinated or canned artichokes?
Stick with canned artichoke hearts in water for this recipe. Marinated ones can overpower the dip with vinegar and herbs. If that’s all you have, rinse them well before chopping.
3. What’s the best type of bread for the bowl?
A round sourdough loaf holds its shape and has a sturdy crust, which is ideal. You can also try Italian or pumpernickel round loaves. Just make sure the crust isn’t too soft or the dip may seep through.
4. Can I make this ahead of time?
Absolutely. You can mix the dip up to 24 hours in advance and store it covered in the fridge. Stuff the bread bowl right before baking. If you're tight on oven space, bake it in a dish instead and reheat in the microwave before serving.
5. Can I add meat to this dip?
Yes! Chopped cooked bacon or crumbled sausage adds a nice smoky layer to the dip. Just mix it in with the rest of the ingredients before baking.
