Alright, picture this: a warm, gooey, golden-brown bread bowl brimming with creamy, cheesy spinach artichoke dip that oozes with every scoop. This isn’t just any dip—it’s homemade spinach artichoke dip at its finest, combining the earthy taste of spinach, the tangy goodness of artichokes, and a blend of melty cheeses. Whether you're craving a hot spinach dip or planning a party appetizer for dips and appetizers central to happy gatherings, this recipe delivers an unforgettable experience. And don’t worry—you can make it as a healthy spinach dip by tweaking the cheese or whipping it up in a spinach dip crock pot if you’re hosting a crowd. Let’s dig in!
Spinach Artichoke Dip in a Bread Bowl
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Appetizer, Snack
Cuisine American
Medium skillet for sautéing garlic and onion (you can use nonstick or stainless steel).
Mixing bowl and spatula for combining the dip base smoothly.
Cheese Grater or pre-shredded cheeses to save time.
Baking sheet or oven-safe dish to bake the bread bowl and dip.
Loaf corer or small serrated knife and spoon to hollow out the bread bowl.
Crock-pot or slow cooker optional, for a spinach dip crock pot version.
Aluminum foil handy if you want to cover the bread crust during baking.
- 1 large round sourdough bread loaf 10–12 oz – this becomes your edible bread bowl
- 2 cups fresh baby spinach roughly chopped (or 1 cup frozen, thawed and drained)
- 1 can 14 oz artichoke hearts, drained and coarsely chopped
- 1 cup cream cheese full-fat or light, softened
- ½ cup sour cream or Greek yogurt for extra tang
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 small onion finely diced
- 1 tablespoon olive oil or light cooking oil
- ¼ teaspoon crushed red pepper flakes optional, for a hint of heat
- Salt and pepper to taste
Optional garnish: chopped fresh parsley, extra Parmesan
Prep the bread bowl
Preheat your oven to 375°F (190°C).
Place the loaf on a baking sheet. Using a knob or lid as a guide, cut a circle or square out of the top. Remove the cut-out portion, then hollow out the interior—leaving a 1-inch-thick shell. Save the bread bits for toasting later!
Sauté veggies
In a medium skillet, heat the olive oil over medium heat.
Add diced onion and cook until softened, about 4–5 minutes.
Stir in garlic and cook 30 seconds until fragrant (avoid browning).
Optional: add crushed red pepper flakes for a touch of warmth.
Combine dip base
In a mixing bowl, add softened cream cheese, sour cream (or Greek yogurt), and mayonnaise. Mix until smooth.
Fold in sautéed onion-garlic, chopped spinach, artichoke hearts, ¾ of the mozzarella, and all the Parmesan. Season with salt and pepper.
Fill the bread bowl
Spoon the dip mixture into the hollowed-out loaf, packing it in gently. Sprinkle remaining mozzarella on top for that beautiful golden melt.
Bake till bubbly
Loosely cover the top crust with foil (to prevent excessive browning). Bake at 375°F (190°C) for 20 minutes.
Remove foil, bake 5–7 more minutes until cheese bubbles and crust is crisp.
If using a slow cooker, transfer dip mixture to crock pot, cook on low for about 1–2 hours, stirring occasionally.
Serve immediately
Let sit for 5 minutes to firm up slightly. Garnish with fresh parsley and extra Parmesan if desired. To serve, you can offer bread pieces or veggie sticks—you can even hollow out surrounding bread pieces for dipping!
Pairings
Carbs & Breads
- Use torn bread cubes, baguette slices, or toasted pita triangles to dip.
- Soft bread like focaccia works well with additional oils to soak up cheesy dip.
Vegetables
- Crunchy cucumbers, radishes, celery sticks, canned or roasted red peppers.
- Try grilling bell peppers or zucchini to add smoky char.
Proteins
- Serve alongside cured meats like prosciutto or salami for a dips and appetizers board.
- Make small sliders with leftover baguette or slider rolls—spork on dip, top with baby spinach and cheese, bake until melting, and stack!
Drinks
- Crisp white wine like Sauvignon Blanc or dry rosé.
- Light lagers or smoky IPAs work well with creamy dips.
- Non-alcoholic: sparkling water with lemon or cucumber slices for a refreshing cleanser.
Frequently Asked Questions (FAQs)
1. What’s the best type of spinach to use?
Fresh baby spinach works great for a vibrant homemade spinach dip, offering tender, leafy texture. Frozen spinach is also fine—just thaw, squeeze out moisture, and stir in.
2. Can I use chicken or artichoke substitutions?
Feel free to add diced cooked chicken for a meatier dip. For artichokes, marinated hearts can add even more flavor, but plain canned hearts work perfectly.
3. Is this a baked spinach dip or hot spinach dip recipe only?
Yes—it comes out freshly baked, bubbling and hot. But you can also chill it down before baking to serve a cold spinach dip recipe version—just serve it in the bread bowl cold with crisp veggies.
4. How to convert this into a spinach dip crock pot recipe?
Skip the baking step. Transfer the fillings to a crock pot and cook on low for 1–2 hours. Leave the top open or lidded depending on how fast it firms up. Perfect for slow hosting.
5. Can I make this healthier to be a healthy spinach dip?
Absolutely! Swap full-fat cream cheese for light or Neufchâtel cheese, use Greek yogurt instead of mayonnaise, and cut back to half the cheese. You’ll still get creamy indulgence with fewer calories.
