St Pattys Spinach Artichoke Dip (Printable Version)

Creamy spinach and artichoke blend baked inside a crusty sourdough bread bowl, ideal for festive occasions.

# What You Need:

→ Bread Bowl

01 - 1 large round sourdough loaf, approximately 1 pound

→ Dip

02 - 2 cups fresh spinach, roughly chopped
03 - 1 can artichoke hearts (14 ounces), 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, optional
12 - 1 tablespoon olive oil

→ For Serving

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

# How To Make:

01 - Preheat oven to 375°F. Slice the top off the sourdough loaf and carefully 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 to 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 and fully incorporated.
04 - Fold the sautéed spinach and chopped artichoke hearts into the cheese mixture until evenly distributed.
05 - Spoon the dip mixture into the hollowed bread bowl. Replace the top of the loaf if desired for presentation.
06 - Place the filled bread bowl on a baking sheet and bake for 25 to 30 minutes, or until the dip is bubbly and the bread exterior is golden brown.
07 - Transfer to serving platter and serve warm with reserved bread chunks, crackers, or vegetable sticks for dipping.

# Expert Tips:

01 -
  • The edible bread bowl means your dip container is basically the best part of the appetizer.
  • It looks impressive enough to make people think you spent hours in the kitchen when it's honestly just 45 minutes of minimal effort.
  • Everything gets cooked together so the flavors meld into something way better than spinach artichoke dip has any right to be.
02 -
  • Do not skip draining your artichoke hearts thoroughly—excess moisture will make your dip weep and separate instead of staying creamy.
  • Hollow out the bread gently enough that you don't punch holes in the bottom, or your dip will leak all over your baking sheet.
03 -
  • Use a serrated knife when hollowing out the bread so you don't accidentally puncture the bottom and have dip leak everywhere.
  • If your spinach artichoke dip isn't bubbly by 25 minutes, give it a few more minutes—every oven is slightly different and you want that gorgeous bubbling action around the edges.
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