Description
This Hot Spinach and Artichoke Dip in a Bread Bowl is a crowd-pleasing appetizer that’s rich, creamy, and perfectly cheesy. Perfect for game days, parties, or family gatherings, this dip combines tender spinach, marinated artichokes, garlic, and melted cheeses baked inside a golden sourdough bread bowl. It’s simple to make, visually impressive, and totally irresistible.
Ingredients
- 8 ounces cream cheese, softened
- 1 cup sour cream
- ½ cup mayonnaise
- 2 cloves garlic, minced
- 10 ounces frozen chopped spinach, defrosted
- 14 ounces marinated artichokes, drained and chopped
- 1 red bell pepper, finely diced
- ½ cup shredded Parmesan cheese
- 1 ½ cups shredded mozzarella cheese, divided
- 1 loaf round sourdough bread
- Olive oil
- Garlic salt
Instructions
- Preheat oven to 350°F (175°C).
- Cut the top off the sourdough loaf and remove the center, leaving a ¾-inch shell.
- Cut the removed bread into bite-sized squares, drizzle with olive oil, sprinkle with garlic salt, and bake for 5 minutes.
- Squeeze excess liquid from the defrosted spinach and set aside.
- In a mixing bowl, beat cream cheese, sour cream, and mayonnaise until fluffy using a hand mixer.
- Stir in garlic, spinach, artichokes, red bell pepper, Parmesan cheese, and 1 cup of mozzarella cheese.
- Microwave the mixture for 5 minutes, stirring after 3 minutes to ensure even heating.
- Fill the bread bowl with the cheese and vegetable mixture, then top with the remaining ½ cup mozzarella.
- Bake uncovered for 25-30 minutes until the cheese is melted and the center is hot.
- Serve immediately with toasted bread cubes for dipping.
Notes
- Serve this dip warm for the best flavor and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F until warmed through.
- For parties, serve alongside fresh vegetables like carrot sticks, celery, and bell pepper slices.