Print

Creamy Baked Spinach Artichoke Dip Recipe in Toasted Bread Bowl Perfect for Parties

creamy baked spinach artichoke dip - featured image
Print Recipe

A creamy, cheesy spinach and artichoke dip baked inside a toasted bread bowl, perfect for parties and gatherings. This dip combines melty cheeses with fresh spinach and artichokes, served warm with crusty bread for scooping.

Ingredients

Scale
  • 10 ounces fresh spinach, roughly chopped (or thawed and well-drained frozen spinach)
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 8 ounces cream cheese, softened
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1 round loaf of bread (about 8 inches in diameter), sourdough or rustic country loaf

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the bread bowl: Using a sharp serrated knife, cut a circle around the top of the loaf (about 3 inches diameter). Remove the top and carefully hollow out the inside, leaving about 1-inch thick walls to support the dip. Set the hollowed bread aside, and place the bread bowl and top on a baking sheet.
  3. Wilt the spinach: Heat a skillet over medium heat, add the chopped spinach, and cook until just wilted (about 2-3 minutes). Remove excess moisture by pressing the spinach gently with a spoon or paper towel.
  4. Mix the dip: In a medium bowl, combine softened cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, minced garlic, and lemon juice. Stir until smooth and creamy.
  5. Add the spinach and artichokes: Fold in the wilted spinach and chopped artichokes, mixing gently but thoroughly. Season with salt and pepper to taste.
  6. Fill the bread bowl: Spoon the dip mixture evenly into the hollowed bread bowl. Spread it out so the top is level but not overflowing.
  7. Bake: Place the baking sheet in the oven and bake for 25-30 minutes until the dip is bubbly and golden on top. If the bread crust starts browning too fast, tent with foil loosely.
  8. Rest and serve: Let the bread bowl cool for about 5 minutes before serving to allow the dip to set slightly. Tear off chunks from the bread bowl for dipping.

Notes

Drain spinach and artichokes well to avoid watery dip. Use a sturdy sourdough loaf with thick crust for the bread bowl to prevent sogginess. You can prepare the dip mixture ahead and refrigerate for up to 24 hours before baking. Toast the bread chunks removed from the bowl for extra crunch. Lemon juice brightens the dip and balances richness. For vegan or gluten-free options, use dairy-free substitutes and serve with gluten-free crackers or veggies instead of bread bowl.

Nutrition

Keywords: spinach artichoke dip, baked dip, bread bowl dip, party appetizer, creamy dip, cheesy dip, spinach dip, artichoke dip

Find it online: https://emmayum.com/creamy-baked-spinach-artichoke-dip-recipe-in-toasted-bread-bowl-perfect-for-parties/