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Creamy Spinach Artichoke Dip in Rustic Bread Bowl

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A rich and creamy spinach artichoke dip baked inside a crusty rustic bread bowl, perfect for parties and cozy gatherings. This easy recipe combines cream cheese, sour cream, and cheeses with tender spinach and artichokes for a crowd-pleasing appetizer.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream (full-fat or Greek yogurt)
  • 1/2 cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 (14 oz) can artichoke hearts, drained and roughly chopped
  • 1 cup fresh spinach, chopped (or frozen, thawed and drained)
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 large round rustic bread loaf (sourdough or country-style)

Instructions

  1. Preheat oven to 375°F (190°C). Using a serrated knife, cut a circle around the top of the rustic bread loaf about 2-3 inches from the edge. Remove the bread lid and hollow out the inside, leaving about a 1-inch thick shell. Save the bread chunks for dipping. Place the hollowed bread bowl on a baking sheet.
  2. In a medium mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Blend with a hand mixer or sturdy spoon until smooth and creamy, about 2-3 minutes.
  3. Stir in shredded mozzarella, grated Parmesan, minced garlic, salt, black pepper, and red pepper flakes if using. Mix until evenly incorporated.
  4. Gently fold in chopped artichoke hearts and fresh spinach. If using frozen spinach, ensure it is thoroughly drained and patted dry.
  5. Spoon the creamy mixture into the hollowed bread bowl, smoothing the top with a spatula. Leave a little room to prevent spilling while baking.
  6. Bake the bread bowl with dip in the preheated oven for 25-30 minutes, until the top is golden and bubbly.
  7. Remove from oven and let cool for 5 minutes. Serve with the reserved bread chunks, crackers, or veggies for dipping.

Notes

Soften cream cheese ahead of time for easier mixing. Drain frozen spinach thoroughly to avoid watery dip. Tent bread with foil if it browns too quickly. Toast hollowed bread bowl for 5-7 minutes before filling for extra crispiness. Leftovers keep well refrigerated for up to 3 days and reheat in oven at 350°F for 15-20 minutes.

Nutrition

Keywords: spinach artichoke dip, creamy dip, bread bowl dip, party appetizer, easy dip recipe, cheesy dip, game day food

Find it online: https://junomeals.com/creamy-spinach-artichoke-dip-in-rustic-bread-bowl-easy-recipe-for-parties/