Creamy Spinach Artichoke Dip (Printable View)
Rich, cheesy spinach and artichoke blend baked in a crusty bread bowl, perfect for gatherings.
# What You'll Need:
→ Bread Bowl
01 - 1 large round sourdough loaf (about 1 lb)
→ Vegetables
02 - 1 cup frozen chopped spinach, thawed and squeezed dry
03 - 1 cup canned or jarred artichoke hearts, drained and chopped
04 - 1 clove garlic, minced
→ Dairy & Cheese
05 - 1 cup cream cheese, softened
06 - 1/2 cup sour cream
07 - 1/4 cup mayonnaise
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
→ Seasonings
10 - 1/4 tsp black pepper
11 - 1/4 tsp kosher salt
12 - 1/4 tsp crushed red pepper flakes (optional)
# How-To Steps:
01 - Preheat your oven to 350°F.
02 - Slice the top off the sourdough loaf and hollow out the center, leaving a 1-inch thick shell. Reserve the removed bread for dipping.
03 - In a medium mixing bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan. Mix until smooth.
04 - Add spinach, artichoke hearts, garlic, salt, pepper, and red pepper flakes (if using). Stir until well combined.
05 - Spoon the mixture into the hollowed bread bowl. Place the filled bread bowl on a baking sheet.
06 - Bake for 25-30 minutes, until the dip is hot and bubbly, and the top is lightly golden.
07 - During the last 10 minutes, arrange bread pieces around the bowl to toast.
08 - Serve hot, using bread pieces to dip.
# Expert Advice:
01 -
- It transforms ordinary dip into an interactive experience where the edible bowl becomes everyones favorite part
- The combination of five cheeses creates an impossibly creamy texture that keeps people coming back for just one more bite
02 -
- Squeezing every last drop of water from the thawed spinach is the difference between creamy dip and a watery mess
- Letting the bread bowl cool for about 5 minutes after baking makes it easier to handle and helps the dip set slightly
03 -
- Grating your own Parmesan instead of buying pre grated makes a noticeable difference in melting and flavor
- Wrapping the bread bowl tightly in foil during the first 20 minutes of baking prevents the exterior from burning before the inside is hot