Description
This Spinach Artichoke Dip Bread Bowl is a creamy, cheesy appetizer perfect for gatherings. Hollowed-out sourdough bread is filled with a warm mixture of spinach, artichoke hearts, cream cheese, and cheeses, then baked until bubbly and golden. Serve it with toasted bread chunks or fresh vegetables for a delicious party dip.
Ingredients
Main Ingredients
- 1 loaf sourdough bread (bread boule)
- 1 cup fresh spinach, chopped
- 1 cup artichoke hearts, drained and chopped
Dip Ingredients
- 1 cup cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the dip evenly.
- Prepare Bread Bowl: Cut off the top of the sourdough bread loaf and hollow out the center, leaving a thick border to form a sturdy bowl. Tear the removed bread into chunks for dipping later.
- Make Dip Base: In a mixing bowl, combine softened cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, minced garlic, onion powder, salt, and black pepper. Mix thoroughly until smooth and well blended.
- Add Vegetables: Gently fold the chopped spinach and artichoke hearts into the creamy cheese mixture, ensuring even distribution without overmixing.
- Assemble Dip Bowl: Spoon the prepared dip mixture into the hollowed-out sourdough bread bowl, filling it evenly. Place the bread chunks around the bowl on a baking sheet to toast alongside.
- Bake: Bake in the preheated oven for 20 minutes, or until the dip is bubbling and the top turns golden brown, indicating it is heated through and perfectly cooked.
- Serve: Remove from oven and serve immediately while hot, pairing with the toasted bread chunks, fresh vegetables, or crackers for dipping.
Notes
- Make sure to use fresh spinach and pat it dry to avoid excess moisture diluting the dip.
- For a spicier version, add a pinch of crushed red pepper flakes or a dash of hot sauce.
- You can substitute sourdough with any sturdy bread boule or round loaf you prefer.
- For easier hollowing, a serrated knife works best to cut the bread top and scoop out the middle.
- Leftover dip can be stored refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
