Creamy Spinach Artichoke Dip (Printable version)

Rich, cheesy blend of spinach and artichokes baked inside a crusty bread bowl for sharing.

# Ingredient List:

01 - 1 large round sourdough loaf (about 1 lb)

02 - 1 cup frozen chopped spinach, thawed and squeezed dry

03 - 1 cup canned or jarred artichoke hearts, drained and chopped

04 - 1 clove garlic, minced

05 - 1 cup cream cheese, softened

06 - 1/2 cup sour cream

07 - 1/4 cup mayonnaise

08 - 1 cup shredded mozzarella cheese

09 - 1/2 cup grated Parmesan cheese

10 - 1/4 tsp black pepper

11 - 1/4 tsp kosher salt

12 - 1/4 tsp crushed red pepper flakes (optional)

01 - Preheat your oven to 350°F.

02 - Slice the top off the sourdough loaf and hollow out the center, leaving a 1-inch thick shell. Reserve the removed bread for dipping.

03 - In a medium mixing bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan. Mix until smooth.

04 - Add spinach, artichoke hearts, garlic, salt, pepper, and red pepper flakes if using. Stir until well combined.

05 - Spoon the mixture into the hollowed bread bowl. Place the filled bread bowl on a baking sheet.

06 - Bake for 25–30 minutes, until the dip is hot and bubbly, and the top is lightly golden.

07 - During the last 10 minutes, arrange bread pieces around the bowl to toast.

08 - Serve hot, using bread pieces to dip.

01 -

The crusty bread soaking up all that cheesy spinach artichoke goodness creates the perfect bite every single time
It serves as both dip and dippers, meaning less prep work and more time enjoying your party

02 -

Squeezing every drop of moisture from the thawed spinach is the difference between a creamy dip and a watery mess
Don't hollow out the bread too thin or the dip will start soaking through and make a mess of your baking sheet

03 -

Room temperature cream cheese mixes much more smoothly, so take it out of the fridge about an hour before starting
A serrated bread knife works best for hollowing out the sourdough without tearing the crust