Creamy Spinach Artichoke Dip

The first time I brought this bread bowl to a Super Bowl party, my friend Mark actually hovered over it like a protective hawk, guarding his corner of the table with increasing determination as the room filled with that incredible baked cheese aroma.

I learned the hard way that hollowing out too much bread leaves you with structural disaster, but leaving about a three-quarter-inch thick shell gives you the perfect vessel that holds together while still offering plenty of scoopable soft bread inside.

Ingredients

• 225 g cream cheese, softened: Room temperature cream cheese blends seamlessly into the base without any lumps, creating that silky restaurant-style texture
• 120 g sour cream: Adds a subtle tang that cuts through the richness and brightens all the cheeses
• 120 g mayonnaise: The secret ingredient that makes everything taste impossibly creamy and helps the dip bake up extra smooth
• 120 g shredded mozzarella cheese: Provides those incredible cheese pulls and melty texture everyone craves
• 60 g grated Parmesan cheese: Brings a salty, nutty depth that balances the milder mozzarella perfectly
• 150 g frozen chopped spinach, thawed and drained: Frozen spinach actually works better here than fresh, but you must squeeze it completely dry or the dip turns watery
• 200 g artichoke hearts, drained and chopped: Marinated artichokes add incredible depth, just pat them dry to prevent excess moisture
• 2 cloves garlic, minced: Fresh garlic blooms beautifully in the oven, infusing every bite with aromatic warmth
• 1/2 tsp salt and 1/4 tsp black pepper: Essential seasoning that makes all the flavors pop
• 1/4 tsp crushed red pepper flakes: Just enough subtle heat to keep people coming back for another bite
• 1 large round sourdough bread loaf: Sourdoughs tangy flavor and sturdy structure make it the ultimate edible vessel

Instructions

Preheat your oven to 180°C (350°F):

Getting the oven hot first ensures your bread bowl develops that gorgeous golden crust while the dip gets properly bubbly throughout.

Prepare the bread bowl:

Cut a large circle from the top of your bread loaf and pull out the center, leaving about a three-quarter-inch thick shell. Save all those bread pieces, they become the most coveted dippers.

Make the creamy base:

In a large mixing bowl, beat together the softened cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan until completely smooth.

Add the fillings:

Fold in the drained spinach, chopped artichokes, garlic, salt, pepper, and red pepper flakes until everything is evenly distributed.

Fill and arrange:

Spoon the mixture generously into your bread bowl, mounding it slightly. Place the filled bowl and all those reserved bread pieces on a parchment-lined baking sheet.

Bake until bubbly:

Bake for 25 to 30 minutes until the dip is hot throughout, the cheese is bubbling up the sides, and the bread has turned golden brown.

Serve immediately:

Bring the whole thing to the table while it is piping hot and let everyone dig in with those toasted bread pieces and whatever crackers or veggies you have around.

Save

My sister called me the next day after I first made this, demanding the recipe because her husband had apparently dreamed about it, and now it has become the most requested dish at every family gathering.

Bread Selection Secrets

Sourdough works beautifully because its tangy flavor complements the rich dip, but a sturdy country loaf makes an excellent alternative. Just avoid soft, fluffy breads that will collapse under the weight of all that cheese.

Make-Ahead Magic

You can assemble the entire dip in the bread bowl up to eight hours before baking, just cover it tightly and refrigerate. Adding five minutes to the baking time since it will be cold from the fridge.

Serving Perfection

While the bread pieces are traditional, having some sturdy chips, celery sticks, or bell pepper slices on the side gives guests options and helps stretch the serving capacity. Plus, the fresh vegetables add such a nice crunch contrast.

• Set out small spreading knives so guests can scoop up every last bit of that soft bread interior
• Keep some extra bread toasted and warm in case you run through the initial pieces
• Place the baked bread bowl on a heatproof serving dish since it will stay quite hot for a while

Save

Watch how quickly this disappears, and do not be surprised when you find yourself scraping the last bits of cheesy bread from the bowl yourself.

Recipe FAQs

→ How do I prepare the bread bowl?

Cut a large circle from the top of a round sourdough loaf, remove the center leaving a 2 cm thick shell, and reserve the inner bread for dipping.

→ Can I use fresh spinach instead of frozen?

Yes, fresh spinach should be wilted and fully drained to prevent excess moisture in the filling.

→ What cheeses are best for this dip?

A combination of cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan creates a creamy, flavorful base.

→ How do I store leftovers?

Cover the filled bread bowl and refrigerate for up to 8 hours before baking, or store cooked leftovers in an airtight container in the fridge for 2-3 days.

→ Can I add spices for extra flavor?

Adding a squeeze of lemon juice or a pinch of smoked paprika can enhance the savory profile without overpowering the mix.