St. Pattys Spinach Artichoke Dip (Printable Version)

Creamy spinach, artichoke, and cheeses baked inside a crusty sourdough bread bowl.

# Ingredient List:

→ 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 bread bowl
14 - Assorted crackers or vegetable sticks

# How to Make:

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

# Expert Suggestions:

01 -
  • The bread bowl itself becomes edible, so there's zero waste and maximum drama when you place it on the table.
  • You can make it entirely ahead and just pop it in the oven when guests arrive, which means you're actually relaxing instead of stress-cooking.
  • It tastes indulgent and special but honestly comes together in less time than it takes to order delivery.
02 -
  • Don't skip the step of wilting the spinach separately—raw spinach releases moisture as it heats, which will make your dip watery and disappointing if you add it straight to the cheese mixture.
  • The dip actually gets thicker and richer as it cools, so if it looks a tiny bit loose when it comes out of the oven, that's normal and it will set perfectly as it sits.
03 -
  • Softening your cream cheese at room temperature for 30 minutes completely changes the mixing experience—it folds in smoothly instead of creating tiny lumps that don't disappear.
  • If you want the bread bowl to stay crispier longer, brush the inside lightly with olive oil before filling it, which creates a tiny barrier against the moisture from the dip.
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