Spinach Artichoke Dip Bowl (Printable version)

Creamy spinach and artichoke spread baked inside a crusty sourdough bread bowl.

# What You'll Need:

→ Bread Bowl

01 - 1 large round sourdough loaf (approximately 1 pound)

→ Dip

02 - 2 cups fresh spinach, roughly chopped
03 - 1 (14 ounce) can artichoke hearts, drained and chopped
04 - 1 cup cream cheese, softened
05 - 1 cup sour cream
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes
12 - 1 tablespoon olive oil

→ For Serving

13 - Sourdough bread chunks from bread bowl
14 - Assorted crackers or vegetable sticks

# Directions:

01 - Preheat oven to 375°F. Slice the top off the sourdough loaf and hollow out the center, leaving a 1-inch thick shell. Tear the removed bread into bite-sized pieces for dipping and set aside.
02 - Heat olive oil in a skillet over medium heat. Add spinach and sauté for 2-3 minutes until wilted. Remove from heat and set aside.
03 - In a large mixing bowl, combine cream cheese, sour cream, mozzarella, Parmesan, minced garlic, salt, black pepper, and red pepper flakes. Mix until smooth.
04 - Fold the sautéed spinach and chopped artichoke hearts into the cheese mixture until well combined.
05 - Spoon the dip mixture into the hollowed bread bowl. Replace the top of the loaf if desired.
06 - Place the bread bowl on a baking sheet and bake for 25-30 minutes until the dip is bubbly and the bread is golden brown.
07 - Serve warm with reserved bread chunks, crackers, or vegetable sticks.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen when honestly, you barely spent thirty minutes.
  • The bread bowl gets crispy on the outside while staying soft enough to scoop on the inside, which shouldn't work but absolutely does.
  • Everyone eats it with their hands, which somehow makes gathering around food feel less formal and more fun.
02 -
  • Hollow out that bread generously—a thin shell will collapse under the weight of the hot dip, and nobody wants a bread disaster partway through the party.
  • Don't skip wilting the spinach first, because raw spinach releases water while baking and makes the dip watery and disappointing.
03 -
  • Let your cream cheese sit out for thirty minutes before mixing so it blends smoothly without lumps that ruin the whole texture.
  • The secret to making this feel restaurant-quality is browning the bread bowl edges a little before filling it—bake the empty bowl for five minutes first, then add the dip.
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