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Best Cheesy Spinach Artichoke Dip in a Bread Bowl

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This creamy, one-bowl spinach artichoke dip is baked inside a sourdough bread bowl for the ultimate party appetizer. With simple ingredients and just 8 minutes of prep, it’s the perfect crowd-pleaser that tastes like you spent hours on it.

Ingredients

Scale
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup frozen chopped spinach, thawed and squeezed completely dry
  • 1 can (14 oz) artichoke hearts, drained and roughly chopped
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 large round sourdough bread loaf (about 1 to 1.5 pounds)
  • 2 tablespoons melted butter
  • 1 tablespoon grated Parmesan (for bread bowl)
  • Assorted dippers: tortilla chips, baguette slices, carrot sticks, celery, bell pepper strips, or extra bread cubes

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
  2. Thaw and dry the spinach: microwave frozen spinach for 2-3 minutes until thawed, let cool, then squeeze handfuls over the sink until no water comes out. Place in a clean bowl.
  3. Drain and chop the artichoke hearts: open the can, drain liquid, roughly chop on a cutting board. Set aside with the spinach.
  4. Mix the dip base: in a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Stir until smooth and well combined.
  5. Add the cheeses and seasonings: stir in shredded mozzarella, grated Parmesan, minced garlic, red pepper flakes (if using), black pepper, and salt until evenly distributed.
  6. Fold in the spinach and artichokes: add dried spinach and chopped artichokes, fold gently until evenly distributed. Taste and adjust seasoning if needed.
  7. Prepare the bread bowl: cut a circle out of the top of the sourdough loaf (about 4-5 inches in diameter) at a slight angle to create a lid. Hollow out the inside, leaving a 1-inch thick wall. Save removed bread for dipping.
  8. Brush the bread with butter: melt 2 tablespoons butter, brush inside of bread bowl, cut edges, and top of lid. Sprinkle extra tablespoon of Parmesan over buttered edges.
  9. Fill the bread bowl: spoon all dip mixture into hollowed bread bowl, packing gently. Place lid on top or leave off for a golden top.
  10. Bake the dip: place filled bread bowl on a baking sheet. Bake at 375°F for 20-25 minutes. Check at 15 minutes; if bread edges brown too fast, tent loosely with foil. Dip is done when hot, bubbly, and golden brown on top.
  11. Toast the bread cubes: spread reserved bread cubes on a baking sheet, drizzle with olive oil or melted butter, sprinkle with salt. Bake for 8-10 minutes until golden and crispy, or toast in a skillet on stovetop.
  12. Let it rest and serve: remove from oven, let rest for 5 minutes. Place bread bowl on serving platter, surround with toasted bread cubes and other dippers.

Notes

Squeeze spinach thoroughly to avoid watery dip. Use full-fat cream cheese for creamiest results. For make-ahead, assemble dip (without bread bowl) up to 24 hours in advance and refrigerate. Let dip rest 5 minutes before serving to allow cheese to set. Leftover dip keeps in refrigerator for up to 4 days; reheat in microwave or oven.

Nutrition

Keywords: spinach artichoke dip, bread bowl dip, cheesy dip, party appetizer, game day dip, one-bowl dip, sourdough bread bowl

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