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Creamy Spinach Artichoke Dip in Sourdough Bread Bowl

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A creamy, cheesy spinach artichoke dip served in a crusty sourdough bread bowl, perfect for parties and gatherings. This easy recipe combines fresh spinach, tangy artichokes, and melted cheeses for a crowd-pleasing appetizer.

Ingredients

Scale
  • 10 oz fresh spinach, roughly chopped (or frozen, well-drained)
  • 14 oz canned artichoke hearts, drained and chopped
  • 8 oz cream cheese, softened
  • ½ cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp crushed red pepper flakes (optional)
  • 1 medium sourdough round loaf, about 8–10 inches diameter

Instructions

  1. Preheat oven to 375°F (190°C). Slice off the top of the sourdough round about 2-3 inches deep. Scoop out the soft interior, leaving about a 1-inch thick shell. Set aside the bread bowl and removed bread chunks.
  2. Heat a skillet over medium heat with a splash of olive oil and minced garlic. Sauté for 30 seconds until fragrant, then add fresh spinach. Cook, stirring often, until wilted and bright green, about 2-3 minutes. Remove from heat and let cool slightly. If using frozen spinach, thaw fully and squeeze out excess water.
  3. In a mixing bowl, combine softened cream cheese, mayonnaise, Parmesan, and mozzarella cheeses. Stir in chopped artichokes and wilted spinach. Season with salt, black pepper, and red pepper flakes if using. Mix thoroughly until well combined. Add a splash of milk or cream if mixture is too stiff.
  4. Spoon the dip mixture into the hollowed sourdough loaf, packing it in but not overflowing. Place the bread bowl on a baking sheet.
  5. Bake in the preheated oven for 20 minutes, or until the dip is bubbling and the top is lightly golden. Watch the bread crust to avoid over-toasting.
  6. Remove from oven and let cool for 5 minutes. Slice reserved bread chunks into bite-sized pieces for dipping.

Notes

Wilt spinach just enough to keep it vibrant and avoid watery dip. Use softened cream cheese for smooth mixing. Do not remove the bread crust to keep the dip warm and prevent leaks. Toast the bread bowl lightly with olive oil for a crispier crust. Save scooped bread to toast as croutons. If dip separates after baking, stir gently before serving.

Nutrition

Keywords: spinach artichoke dip, sourdough bread bowl, party appetizer, creamy dip, cheesy dip, easy dip recipe

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