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Easy Spinach Artichoke Dip Football Bread Bowl

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This Best Spinach Artichoke Dip Football Bread Bowl is the kind of recipe that makes you look like a hero without breaking a sweat. It’s warm, it’s cheesy, it’s edible in every single part—including the bowl.

Ingredients

Scale
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup sour cream (full-fat)
  • 1/2 cup mayonnaise (Duke’s or Hellmann’s)
  • 1 cup frozen chopped spinach, thawed and squeezed completely dry
  • 1 can (14 oz) artichoke hearts, drained and roughly chopped
  • 1 cup shredded mozzarella cheese (low-moisture, part-skim)
  • 1/2 cup grated Parmesan cheese (freshly grated)
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 large round sourdough boule (about 8–9 inches wide)
  • 2 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • Extra bread chunks for dipping

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Prep the bread bowl: Cut a circle about 4 inches wide into the top of the bread, about 2 inches deep, angling the knife slightly inward. Remove the top and set aside. Scoop out the soft bread from inside, leaving a 1-inch thick wall. Save bread chunks for dipping.
  3. Squeeze the thawed frozen spinach in a clean kitchen towel until no water drips out. You should have about 1/2 cup of squeezed spinach.
  4. In a medium mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Stir until smooth and completely combined.
  5. Fold in the squeezed spinach, chopped artichoke hearts, 3/4 cup mozzarella (save the rest for topping), Parmesan, minced garlic, and red pepper flakes. Season with salt and pepper. Stir until evenly distributed. Taste and adjust seasoning.
  6. Place the hollowed-out bread loaf on the prepared baking sheet. Mix melted butter with garlic powder and brush all over the inside of the bread bowl and the cut edges. Brush the lid too.
  7. Spoon the dip mixture into the bread bowl, mounding it slightly. Sprinkle remaining 1/4 cup mozzarella on top. Place the bread lid on the baking sheet next to the bowl.
  8. Bake for 20-25 minutes until the dip is hot and bubbly and the cheese is golden brown. If the bread browns too fast, tent loosely with foil after 15 minutes.
  9. While the bowl bakes, spread reserved bread chunks on another baking sheet. Drizzle with olive oil or melted butter, sprinkle with garlic salt, and bake for 8-10 minutes until golden and crispy.
  10. Let the bread bowl cool for 5 minutes. Transfer to a cutting board or serving platter, arrange toasted bread chunks around it, and serve.

Notes

Don’t skip squeezing the spinach dry—wet spinach makes watery dip. Room temperature cream cheese is crucial for a smooth texture. Sourdough is ideal because it’s sturdy enough to hold the dip. Leave about 1/2 inch of space at the top of the bread bowl to prevent spillage. Toast bread chunks separately for crispy dippers.

Nutrition

Keywords: spinach artichoke dip, bread bowl, football bread bowl, game day appetizer, party dip, cheesy dip, sourdough bread bowl

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