St Pattys Spinach Artichoke Dip (Print version)

Creamy blend of spinach and artichokes baked inside a sourdough bread bowl for savory enjoyment.

# What You'll Need:

→ 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 hollowed loaf
14 - Assorted crackers or vegetable sticks

# How-To Steps:

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

# Tips from the pros:

01 -
  • The bread bowl is edible, which means fewer dishes and pure magic when your guests figure it out.
  • It looks fancy enough to impress but honestly requires almost no fancy technique—just mix, stuff, and bake.
  • Warm creamy dip in a crispy bread shell hits differently on a chilly evening, especially with a crowd around the table.
02 -
  • The bread bowl needs that thick 1-inch shell or it'll get soggy and collapse into your dip; measure this part with your eyes, not a ruler, but take it seriously.
  • Draining the artichoke hearts thoroughly and wilting the spinach completely are the two things that separate a watery dip from a creamy one, so don't cut corners on either step.
03 -
  • Room temperature ingredients mix together without lumps or cold spots, so pull your cream cheese out early and make sure your spinach has cooled slightly before folding it in.
  • The moment you see bubbling around the edges of the bread bowl, it's done—overbaking makes the dip dry, and the bread exterior might burn before the inside is perfect.
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