Spinach Artichoke Bread Bowl (Printer-Friendly)
Cheesy spinach and artichoke baked in a crusty bread bowl—ideal for sharing at any gathering.
# What You’ll Need to Cook:
→ Dip Mixture
01 -
225 g frozen spinach, thawed, well drained and finely chopped
02 -
400 g canned artichoke hearts, drained and chopped
03 -
120 ml sour cream
04 -
60 ml mayonnaise
05 -
2 garlic cloves, minced
06 -
115 g cream cheese, at room temperature
07 -
100 g mozzarella cheese, shredded
08 -
20 g Parmesan cheese, grated
→ Bread Bowl
09 -
1 whole round loaf (e.g., sourdough, white, dark)
# Steps to Prepare:
01 -
Preheat the oven to 200°C.
02 -
In a mixing bowl, thoroughly combine spinach, artichoke hearts, sour cream, mayonnaise, minced garlic, cream cheese, mozzarella, and Parmesan.
03 -
With a bread knife, slice the top from the round loaf. Hollow out the centre, reserving the removed bread pieces.
04 -
Spoon the spinach artichoke mixture into the prepared bread bowl. Place on a baking tray and bake for 15 minutes, or until the cheese is fully melted and the top is golden brown.
05 -
Cut reserved bread into bite-sized pieces and arrange around the bread bowl. Serve immediately, using bread pieces for dipping.
# Extra Cooking Tips:
01 -
Ensure spinach is thoroughly drained to prevent a watery consistency.
02 -
For a spinach-only variation, omit artichokes and increase spinach quantity.
03 -
Transfer leftover dip from bread to an airtight container; refrigerate up to 5 days.