Creamy Spinach Artichoke Dip (Print)

A cheesy blend of spinach and artichokes baked in a crusty sourdough bread bowl, perfect for sharing.

# Ingredient List:

→ Bread Bowl

01 - 1 large round sourdough loaf (about 1 lb)

→ Vegetables

02 - 1 cup frozen chopped spinach, thawed and squeezed dry
03 - 1 cup canned or jarred artichoke hearts, drained and chopped
04 - 1 clove garlic, minced

→ Dairy & Cheese

05 - 1 cup cream cheese, softened
06 - 1/2 cup sour cream
07 - 1/4 cup mayonnaise
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese

→ Seasonings

10 - 1/4 tsp black pepper
11 - 1/4 tsp kosher salt
12 - 1/4 tsp crushed red pepper flakes

# How-To Steps:

01 - Preheat your oven to 350°F.
02 - Slice the top off the sourdough loaf and hollow out the center, leaving a 1-inch thick shell. Reserve the removed bread for dipping.
03 - In a medium mixing bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan. Mix until smooth.
04 - Add spinach, artichoke hearts, garlic, salt, pepper, and red pepper flakes. Stir until well combined.
05 - Spoon the mixture into the hollowed bread bowl. Place the filled bread bowl on a baking sheet.
06 - Bake for 25-30 minutes, until the dip is hot and bubbly, and the top is lightly golden.
07 - During the last 10 minutes, arrange bread pieces around the bowl to toast.
08 - Serve hot, using bread pieces to dip.

# Expert Suggestions:

01 -
  • The combination of hot, bubbly cheese with the crispy bread bowl is honestly irresistible
  • It's one of those dishes that looks impressive but secretly comes together in minutes
  • The bread bowl means less cleanup and more edible vessel perfection
02 -
  • Squeezing every last drop of water from the thawed spinach is probably the most important step, otherwise you'll end up with a soggy disappointement
  • Don't hollow out the bread too thin, or it might collapse during baking and you'll lose all that structural integrity
  • The dip continues to cook slightly after it comes out of the oven, so pull it when it's bubbly rather than waiting for excessive browning
03 -
  • Grate your own cheese instead of buying pre-shredded, it melts so much better and you'll taste the difference
  • Let the dip rest for about 5 minutes after baking, it'll still be plenty hot but much easier to scoop

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