Creamy Spinach Artichoke Dip (Printer-friendly)

Cheesy blend of spinach and artichoke baked in a sourdough bread bowl, perfect for gatherings.

# What You’ll Need:

01 - 1 large round sourdough loaf (about 1 lb)

02 - 1 cup frozen chopped spinach, thawed and squeezed dry

03 - 1 cup canned or jarred artichoke hearts, drained and chopped

04 - 1 clove garlic, minced

05 - 1 cup cream cheese, softened

06 - 1/2 cup sour cream

07 - 1/4 cup mayonnaise

08 - 1 cup shredded mozzarella cheese

09 - 1/2 cup grated Parmesan cheese

10 - 1/4 tsp black pepper

11 - 1/4 tsp kosher salt

12 - 1/4 tsp crushed red pepper flakes (optional)

01 - Preheat your oven to 350°F (175°C).

02 - Slice the top off the sourdough loaf and hollow out the center, leaving a 1-inch thick shell. Reserve the removed bread for dipping.

03 - In a medium mixing bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan. Mix until smooth.

04 - Add spinach, artichoke hearts, garlic, salt, pepper, and red pepper flakes (if using). Stir until well combined.

05 - Spoon the mixture into the hollowed bread bowl. Place the filled bread bowl on a baking sheet.

06 - Bake for 25–30 minutes, until the dip is hot and bubbly, and the top is lightly golden.

07 - During the last 10 minutes, arrange bread pieces around the bowl to toast.

08 - Serve hot, using bread pieces to dip.

01 -

The bread bowl becomes edible serving ware, which means less cleanup and more excuses to carb load
This dip somehow manages to taste restaurant fancy while being ridiculously simple to throw together

02 -

I once forgot to squeeze the spinach thoroughly and ended up with a watery disappointment—do not skip this step
Assembling this a day ahead and baking it fresh makes party day infinitely less stressful

03 -

Look for a bread bowl that feels heavy and dense—fluffy bread will collapse under all that cheese
A serrated bread knife makes hollowing out the loaf so much easier and less messy