Creamy Spinach Artichoke Dip (Print)

Rich, cheesy spinach and artichoke blend baked in a crusty golden bread bowl, perfect for sharing.

# Ingredient List:

→ Dairy

01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
03 - 1/2 cup mayonnaise
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese

→ Vegetables

06 - 5 oz frozen chopped spinach, thawed and well-drained
07 - 7 oz canned or jarred artichoke hearts, drained and chopped
08 - 2 cloves garlic, minced

→ Seasonings

09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 tsp crushed red pepper flakes (optional)

→ Bread

12 - 1 large round sourdough or country-style bread loaf (approx. 1 lb)

# How-To Steps:

01 - Preheat oven to 350°F.
02 - Cut a large circle from the top of the bread loaf and remove the center, creating a bowl. Hollow out some of the inside, leaving a 3/4-inch thick shell. Reserve the removed bread for dipping.
03 - In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan. Mix until smooth.
04 - Stir in spinach, artichoke hearts, garlic, salt, black pepper, and red pepper flakes (if using) until well blended.
05 - Spoon the mixture into the prepared bread bowl. Place the filled bread bowl and bread pieces on a baking tray lined with parchment.
06 - Bake for 25 to 30 minutes, or until the dip is hot and bubbly and the bread is golden.
07 - Serve immediately, using bread pieces and additional dippers as desired.

# Expert Suggestions:

01 -
  • The bread bowl creates this incredible crispy cheesy edge that everyone fights over while the center stays impossibly creamy
  • It serves eight people but somehow disappears faster than you can say seconds please
02 -
  • Squeezing every last drop of water out of the thawed spinach is the difference between creamy dip and watery disappointment
  • The bread pieces from the center get incredibly crispy when baked alongside the filled bowl so do not toss them
03 -
  • Wrap the bread bowl edges with foil for the first 20 minutes if they are browning too quickly
  • Let the dip rest for about 5 minutes after baking so it sets up slightly and is easier to scoop

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