St. Pattys Spinach Artichoke Dip (Print Version)

Creamy spinach and artichoke dip baked inside a sourdough bread bowl with melted cheese.

# 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 - ½ cup grated Parmesan cheese
08 - 2 cloves garlic, minced
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes
12 - 1 tablespoon olive oil

→ For Serving

13 - Sourdough bread chunks from bread bowl
14 - Assorted crackers or vegetable sticks

# How-To Steps:

01 - Preheat oven 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 - In a skillet over medium heat, add olive oil and sauté spinach 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 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.
08 - Serve warm with reserved bread chunks, crackers, or vegetable sticks.

# Helpful Tips:

01 -
  • The bread bowl itself becomes edible serving ware, so there's less cleanup and more magic on the table.
  • You can assemble it ahead and bake right before guests arrive, letting you actually enjoy the party instead of scrambling in the kitchen.
  • It tastes like comfort food that happens to look like you spent hours on it when you really didn't.
02 -
  • Don't skip the step of squeezing out spinach moisture if you use frozen—watery spinach makes watery dip, and nobody wants that.
  • Softening the cream cheese at room temperature is non-negotiable; cold cream cheese creates lumps that no amount of stirring will fix.
03 -
  • Don't hollow out the bread bowl too aggressively—you're building a structure, not creating a hollow shell that will collapse under the weight of hot dip.
  • Taste the filling before it goes in the oven and adjust seasoning then, because baking won't change the flavor profile much.
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