Description
This Spinach Artichoke Dip in a Bread Bowl recipe combines creamy spinach, tender artichokes, and a blend of cheeses baked inside a hollowed-out bread round. It’s perfect as a warm, shareable appetizer for parties or cozy gatherings, served with toasted bread pieces for dipping.
Ingredients
Scale
Dip Ingredients
- 8 ounce spinach (frozen, thawed, drained, and chopped – about 1 ¼ cups)
- 14 ounce artichoke hearts (1 can, drained and chopped)
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 cloves garlic (minced)
- 4 ounce cream cheese (at room temperature, half a package)
- 1 cup mozzarella cheese (shredded)
- ¼ cup Parmesan cheese (grated)
Bread Bowl
- 1 whole round bread (such as sourdough, white, or dark bread)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it’s hot enough to melt the cheese and toast the bread bowl perfectly.
- Mix Ingredients: In a medium bowl, combine the chopped spinach, chopped artichoke hearts, sour cream, mayonnaise, minced garlic, softened cream cheese, shredded mozzarella, and grated Parmesan. Stir thoroughly until everything is evenly mixed.
- Prep Bread Bowl: Using a bread knife, carefully slice off the top of the bread round. Scoop out the inside bread to create a hollow bowl, being careful not to pierce through the crust. Save the removed bread for serving alongside the dip.
- Assemble & Bake: Pour the prepared spinach and artichoke dip mixture into the hollowed-out bread bowl. Place the stuffed bread on a baking sheet and bake in the preheated oven for about 15 minutes, or until the cheese is fully melted and the top is golden brown.
- Finish & Serve: Remove from the oven and let it cool slightly. Cut the reserved bread pieces into bite-sized chunks and arrange them around the bread bowl for dipping. Serve immediately for the best flavor and texture.
Notes
- Use fresh spinach instead of frozen if preferred; sauté and chop before mixing.
- For extra flavor, add a pinch of red pepper flakes or smoked paprika to the dip mixture.
- To make the bread bowl crispier, you can toast it in the oven for 5 minutes before filling.
- The reserved bread pieces can be toasted for added crunch.
- Leftover dip can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/8 of bread bowl with dip
- Calories: 280
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 40 mg
