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Spinach Artichoke Dip in a Bread bowl

Spinach Artichoke Dip in a Bread Bowl

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine American
Servings 8 People

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Prep the bread bowl

  1. Preheat your oven to 375°F (190°C).
  2. 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

  1. In a medium skillet, heat the olive oil over medium heat.
  2. Add diced onion and cook until softened, about 4–5 minutes.
  3. 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

    1. In a mixing bowl, add softened cream cheese, sour cream (or Greek yogurt), and mayonnaise. Mix until smooth.
    2. 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

    1. 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

    1. Loosely cover the top crust with foil (to prevent excessive browning). Bake at 375°F (190°C) for 20 minutes.
    2. Remove foil, bake 5–7 more minutes until cheese bubbles and crust is crisp.
    3. If using a slow cooker, transfer dip mixture to crock pot, cook on low for about 1–2 hours, stirring occasionally.

    Serve immediately

    1. 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!