St Pattys Spinach Artichoke Dip

My cousin showed up to a St. Patrick's Day party three years ago with this bread bowl filled with steaming spinach and artichoke dip, and honestly, it changed how I think about appetizers. The way everyone clustered around it, tearing off chunks of the bread bowl itself to scoop up the creamy, cheesy filling—it felt less like a recipe and more like a moment of pure togetherness. I've made it countless times since, and it never fails to become the centerpiece everyone gravitates toward.

I made this for a small gathering last March when the weather was still too cold to enjoy the patio, and we ended up sitting around my kitchen island passing pieces of bread back and forth, dipping and laughing. Someone's kid asked why it was called a spinach dip if it tasted like cheese heaven, and I didn't have a good answer—but that moment made me realize the dip doesn't need much explanation, just a spoon and willing friends.

Ingredients

• 1 large round sourdough loaf: This crusty exterior holds up beautifully to the creamy filling inside, and the tender interior scoops out easily if you use a serrated knife and work gently around the edges.
• 2 cups fresh spinach, roughly chopped: Don't buy the pre-wilted stuff—fresh spinach gives the dip a brighter flavor and better texture, even though you're cooking it down anyway.
• 1 can artichoke hearts, drained and chopped: Frozen works fine, but canned artichokes have a slightly meatier texture that holds up better when folded into the creamy base.
• 1 cup cream cheese, softened: Leave this out on the counter for 30 minutes before mixing so it blends smoothly without lumps that ruin the whole vibe.
• 1 cup sour cream: This adds a subtle tang that keeps the dip from tasting one-note, even with all that cheese.
• 1 cup shredded mozzarella cheese: Fresh mozzarella will make the dip greasy, so stick with the standard kind you'd use on a pizza.
• 1/2 cup grated Parmesan cheese: The nuttiness rounds out the flavors and gives the dip a savory depth you won't get from mozzarella alone.
• 2 cloves garlic, minced: Raw garlic would be too harsh here, so it goes into the dip mixture where it softens as everything bakes together.
• Salt, black pepper, and red pepper flakes: Start with these amounts and taste before serving—you can always add more seasoning, but you can't take it out.
• 1 tablespoon olive oil: Use this to wilt the spinach gently so it releases moisture without getting mushy or bitter.

Instructions

Preheat and prep your oven:

Set the oven to 375°F and let it warm up while you work on the bread bowl—this ensures everything bakes at the right temperature from the moment it goes in.

Carve out your bread vessel:

Slice off the top of the loaf and use a spoon or small knife to hollow out the center, leaving about an inch of crust all around so it doesn't collapse. Tear the removed bread into bite-sized pieces and set aside—these are your best dippers and they already match the bowl.

Wilt the spinach gently:

Heat olive oil in a skillet over medium heat and add the chopped spinach, stirring occasionally for 2 to 3 minutes until it darkens and releases its moisture. The aroma will shift from raw and earthy to cooked and mild, which is your cue to move on.

Build the creamy base:

In a large bowl, combine the softened cream cheese, sour cream, mozzarella, Parmesan, minced garlic, salt, pepper, and red pepper flakes if using. Mix everything together until you have a smooth, even consistency with no streaks of unmixed cream cheese.

Fold in the vegetables:

Add the wilted spinach and chopped artichoke hearts to the cheese mixture and fold gently until they're distributed evenly throughout. Overmixing can make the spinach break down too much, so just stir until you can't see any pockets of plain cheese mixture.

Fill the bread bowl:

Spoon the dip mixture into the hollowed loaf, mounding it slightly if you have extra, and place the top back on if you want that dramatic presentation moment. If the top feels loose, just lean it against the side—it doesn't need to be perfect.

Bake until golden and bubbling:

Place the bread bowl on a baking sheet and bake for 25 to 30 minutes until the filling is bubbling around the edges and the bread exterior has turned golden brown. You'll know it's ready when the aroma fills your kitchen and you can see cheese beginning to brown slightly on top.

Serve while still warm:

Let it cool for just a minute or two so no one burns their mouth, then set it out with the reserved bread chunks, crackers, or vegetable sticks arranged around it. This is the moment when everyone stops what they're doing.

Save

There's something almost magical about watching someone try this for the first time and realize they can eat the bowl when they're done with the dip. That moment of delight never gets old, and it's why I keep making this even though I could serve the same dip in a regular baking dish and no one would complain.

Making It Your Own

This recipe is genuinely forgiving, so don't hesitate to experiment. I've added everything from caramelized onions to roasted red peppers, and the dip only gets better when you sneak in flavors you love. The cream cheese and cheese ratio stays constant, but the vegetables and seasonings are absolutely your playground.

Timing and Leftovers

The whole thing comes together in less than an hour, which makes it perfect for those moments when you realize you need an appetizer and didn't plan ahead. Leftover dip stores in the fridge for up to three days and reheats beautifully in a covered baking dish at 350°F, though I'll admit leftovers are rare—this stuff tends to disappear.

Green, Festive, and Ready for the Table

For St. Patrick's Day specifically, that handful of fresh parsley mentioned in the notes actually makes a visual difference that guests notice immediately. If you want to get creative, a sprinkle of green onions on top adds color and a mild onion flavor that complements the other ingredients beautifully. Serve this warm and watch it become the star of any gathering.

• Don't skip draining the artichoke hearts thoroughly—excess liquid makes the dip watery and less creamy.
• If you're worried about the bread bowl getting too soft, you can wrap just the exposed dip in foil halfway through baking to keep the bread crisp.
• Make this dip your own by stirring in lemon zest or a squeeze of fresh lemon juice right before serving for a subtle brightness.

Save

This spinach and artichoke bread bowl has a way of making any gathering feel a little more special without demanding much effort from you. Bake it, serve it warm, and let it do what it's meant to do—bring people together.

Recipe FAQ

→ Can I use a different bread for the bowl?

Yes, any sturdy round loaf like Italian or rye can work well to hold the dip and withstand baking.

→ How do I make the spinach mixture flavorful?

Sauté the spinach with olive oil and garlic to enhance its flavor before combining with cheeses and artichokes.

→ Is it possible to prepare this ahead of time?

You can assemble the mixture and bread bowl one day ahead, then bake just before serving for best freshness.

→ What can I serve alongside the dip?

Use torn bread chunks from the bowl, crackers, or fresh vegetable sticks like carrots and celery for dipping.

→ Can I adjust the spice level?

Absolutely, add or omit crushed red pepper flakes according to your preferred heat level.