St Pattys Spinach Artichoke Dip (Print View)

A creamy spinach and artichoke blend baked inside a crusty sourdough bread bowl, perfect for sharing.

# Components:

→ Bread Bowl

01 - 1 large round sourdough loaf, approximately 1 pound

→ Dip

02 - 2 cups fresh spinach, roughly chopped
03 - 1 can (14 ounces) artichoke hearts, 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

# Directions:

01 - Preheat oven to 375°F.
02 - Slice the top off the sourdough loaf and hollow out the center, leaving a 1-inch thick shell. Tear the removed bread into bite-sized pieces for dipping and set aside.
03 - In a skillet over medium heat, add olive oil and sauté spinach for 2 to 3 minutes until wilted. Remove from heat.
04 - In a large mixing bowl, combine cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, black pepper, and red pepper flakes. Mix until smooth.
05 - Fold in the sautéed spinach and chopped artichoke hearts until well combined.
06 - Spoon the dip mixture into the hollowed bread bowl. Replace top of the loaf if desired.
07 - Place the bread bowl on a baking sheet and bake for 25 to 30 minutes, or until the dip is bubbly and the bread is golden.
08 - Serve warm with reserved bread chunks, crackers, or vegetable sticks.

# Expert Advice:

01 -
  • The bread bowl is edible serving ware, so there's literally nothing to clean up afterward.
  • It looks impressive enough to make people think you spent hours in the kitchen when you really didn't.
  • Spinach and artichoke is a flavor combination that somehow makes everyone feel a little fancier than they actually are.
02 -
  • If you hollow out the bread too aggressively and break through the sides, the filling will leak out onto the baking sheet—a little leakage is fine, but leave that inch of crust for a reason.
  • The dip can be made a few hours ahead and stored in the fridge, but you'll need to add 5 to 10 minutes to the baking time since it'll start cold.
03 -
  • Softening the cream cheese before you start makes mixing infinitely easier and prevents lumpy dip that feels grainy instead of smooth.
  • If your guests are arriving soon and you haven't made the dip yet, you can actually bake it in a regular oven-safe bowl and transfer everything to the bread bowl at the last minute—crisis averted.
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