Holiday Christmas Spinach and Artichoke Dip in a Bread Bowl
Equipment
- 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.
Ingredients
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
Instructions
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!