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Creamy Baked Spinach Artichoke Bread Bowl Easy Recipe

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A warm, shareable appetizer featuring a creamy spinach artichoke dip baked inside a hollowed sourdough bread bowl, perfect for parties and gatherings.

Ingredients

Scale
  • 1 large round sourdough bread loaf (about 1.5 pounds)
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 (10 oz) package frozen chopped spinach, thawed and drained
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Using a serrated knife, cut a circle about 2 inches from the edge of the top of the bread loaf. Cut about 1.5 inches deep, then carefully lift off the top. Set the top aside. Gently pull out the soft bread from the inside, leaving a shell about 1 inch thick on the bottom and sides. Tear the removed bread into bite-sized pieces and set them on a baking sheet.
  2. Thaw and drain the spinach. If using frozen spinach, microwave for 2-3 minutes until thawed. Let cool slightly, then transfer to a clean kitchen towel. Gather the corners and twist tightly to squeeze out as much liquid as possible.
  3. In a medium skillet over medium heat, melt the butter. Add the minced garlic and red pepper flakes (if using). Cook for 1-2 minutes, stirring constantly, until fragrant but not browned. Remove from heat.
  4. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Blend until smooth and creamy. Add the sautéed garlic and butter mixture, and stir to combine.
  5. Fold in the squeezed-dry spinach and chopped artichoke hearts. Add 3/4 cup of the shredded mozzarella and 1/4 cup of the grated Parmesan. Reserve the remaining cheese for the top. Season with salt and pepper. Taste and adjust seasoning if needed.
  6. Spoon the dip mixture into the hollowed-out bread loaf. Spread evenly. Top with the remaining 1/4 cup mozzarella and 1/4 cup Parmesan cheese. Place the filled bread bowl on a parchment-lined baking sheet. Arrange the reserved bread pieces around the bowl.
  7. Bake for 20-25 minutes, until the dip is hot and bubbly and the cheese on top is golden brown. The bread pieces should be toasted and crispy. If the top browns too quickly, tent loosely with aluminum foil for the last 10 minutes.
  8. Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley or chives if desired. Serve immediately with the toasted bread pieces, crackers, or vegetable sticks.

Notes

Squeeze spinach completely dry to avoid watery dip. Use full-fat dairy for best texture. Toast bread pieces for crunch. Let dip rest 5 minutes before serving. Can prepare filling up to 2 days ahead.

Nutrition

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

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