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This creamy spinach artichoke dip in a bread bowl is a guaranteed hit for parties and weekend gatherings. Everything bubbles together inside a crispy bread shell and you are left with the perfect scoopable appetizer. The best part is you make it with simple ingredients and it is done in under half an hour. No chips or crackers needed just eat it straight from the bowl with the chunks of bread you pull out. This has quickly become my go-to when friends drop in or when my family wants something cheesy and cozy fast.
I first made this for a book club night and it was devoured in minutes. Now I keep frozen spinach and canned artichokes ready for whenever cravings hit. No surprise it disappears at every potluck.
Ingredients
- Spinach: frozen and thawed gives the dip its rich green color and a boost of nutrition Use whole leaf for the best texture and always squeeze it very dry before adding
- Artichoke hearts: bring tangy flavor and nice texture from the tender leaves Look for artichokes canned in water for a clean taste
- Sour cream: adds tang and helps keep the dip extra creamy Full fat gives the richest result
- Mayonnaise: keeps the mixture lush and helps brown the top Use a good quality real mayo
- Garlic: fresh cloves infuse the dip with subtle savory depth Always mince freshly peeled garlic for best flavor
- Cream cheese: brings signature body and a mild tang Room temperature cream cheese stirs in smoothly making the base super velvety
- Mozzarella cheese: shreds melt perfectly and pull into cheesy strings Opt for whole milk mozzarella for best melting
- Parmesan cheese: grated over the top brings a hit of salt and crusty finish Choose a wedge and shred fresh for the most flavor
- A round bread loaf: acts as your serving bowl Pick a dense fresh loaf like sourdough or country bread Sturdy crust is a must for scooping up the hot dip
Step-by-Step Instructions
- Prep the Oven:
- Set your oven to 400 degrees Fahrenheit so it is fully hot by the time your dip is ready to bake This ensures the cheese bubbles and the bread crisps up
- Make the Dip Mixture:
- In a large bowl combine the thawed and squeezed spinach chopped artichoke hearts sour cream mayonnaise minced garlic cream cheese shredded mozzarella and grated Parmesan Mix very thoroughly until all the ingredients are fully blended and the mixture looks even This step makes sure every bite is creamy and flavorful
- Prepare the Bread Bowl:
- Using a sharp bread knife carefully slice a thin layer off the top of your bread loaf Save this piece for serving Gently scoop out the inside bread to make a hollow shell Be careful not to tear the crust Pull the bread pieces into chunky dippers for later
- Fill and Bake:
- Pour the spinach artichoke mixture into the hollowed bread bowl Fill it right to the top and smooth the surface Place the filled bread on a lined baking sheet Scatter the bread chunks you removed on the side Bake in the hot oven for about 15 minutes until the top is bubbly and golden the inside is hot and the bread chunks are toasty
- Serve and Enjoy:
- Arrange the toasted bread pieces all around the bread bowl on a big platter Serve right away while the cheese pull is at its gooey best Scoop up the dip with the bread or even straight with a spoon
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I am always amazed by the way the whole table gathers around the bread bowl Everyone seems to love the combination of crunchy bread and melty dip My personal favorite is sneaking the first taste straight from the oven when the cheese strings are endless
Storage Tips
If you have leftovers remove any remaining dip from the bread shell and spoon it into a resealable container It will stay fresh for four to five days in the fridge You can reheat gently in the microwave or in a small baking dish If the dip thickens just stir in a spoonful of milk or sour cream
Ingredient Substitutions
You can use Greek yogurt instead of sour cream if you want some extra protein or a tangier twist Monterey Jack cheese works well if you do not have mozzarella and you can swap soft goat cheese for some of the cream cheese for extra flavor If needed use a gluten free loaf for the bread bowl
Serving Suggestions
Try this dip with cut veggies like carrots celery or bell peppers if you want to lighten things up or use pita chips or pretzel bites for extra crunch It is the star of any appetizer table and also makes a cozy side for soup on a winter night
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Cultural Notes
Spinach artichoke dip is a throwback classic that exploded in American restaurants in the 1980s and 1990s The bread bowl twist adds old-school charm and makes the whole thing feel special and shareable No matter where you take it this retro favorite fits right in
Frequently Asked Questions
- → Can I use fresh spinach instead of frozen?
Yes, simply wilt and drain fresh spinach well before mixing it with the other ingredients to prevent excess moisture in the filling.
- → What type of bread works best for the bowl?
Sourdough, white, or dark round loaves are sturdy enough to hold the dip and can be sliced into cubes for dipping.
- → Is it possible to prepare the dip ahead of time?
You can mix the filling ahead and refrigerate, then assemble and bake in the bread bowl just before serving for best texture.
- → How can I make this without artichokes?
Simply omit the artichokes and add a bit more spinach for similar texture and flavor, perfect if you prefer a milder taste.
- → How should leftovers be stored?
Remove the dip from the bread and store in an airtight container in the refrigerator for up to 4-5 days.
- → Can different cheeses be used?
Feel free to swap or add other cheeses like cheddar or gouda for unique flavor variations.