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Creamy Baked Spinach Artichoke Bread Bowl Recipe

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This creamy baked spinach artichoke bread bowl is a crowd-pleasing appetizer featuring a rich, cheesy dip baked inside a hollowed-out sourdough loaf. It’s quick, easy, and perfect for game days, parties, or cozy nights in.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup frozen chopped spinach, thawed and drained well
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1 large round loaf of sourdough or Italian bread (about 1 pound)
  • 2 tablespoons unsalted butter, melted
  • Extra mozzarella and Parmesan, for topping

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the spinach: thaw frozen spinach and squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
  3. Chop the artichokes: drain the can and roughly chop into bite-sized pieces.
  4. Make the dip base: in a medium mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
  5. Add the flavor: stir in minced garlic, red pepper flakes (if using), and a pinch of salt and pepper.
  6. Fold in the spinach and artichokes until evenly distributed.
  7. Add the cheese: fold in 1 cup mozzarella and 1/2 cup Parmesan. Reserve some for topping.
  8. Prepare the bread bowl: using a serrated knife, cut a circle about 2 inches from the edge of the bread loaf. Lift off the top and set aside. Hollow out the inside, leaving a 1-inch thick wall. Tear the removed bread into bite-sized pieces for dipping.
  9. Brush with butter: coat the inside of the bread bowl with melted butter.
  10. Fill the bowl: spoon the dip mixture into the hollowed-out bread, pressing gently.
  11. Top with extra cheese: sprinkle reserved mozzarella and Parmesan over the top.
  12. Bake: place the filled bread bowl on a baking sheet. Bake for 20-25 minutes, until hot and bubbly and cheese is melted and lightly browned. Tent with foil if browning too quickly.
  13. Toast the bread pieces (optional): spread torn bread pieces on the baking sheet, drizzle with olive oil, and bake for 5-7 minutes until crispy.
  14. Let it rest: remove from oven and let sit for 5 minutes before serving.
  15. Serve: place bread bowl on a platter, surround with toasted bread pieces and extra dippers.

Notes

For best results, squeeze spinach very dry to avoid watery dip. Soften cream cheese to room temperature for smooth mixing. To prevent soggy bread, brush inside with melted butter and optionally toast the hollowed bread for 5 minutes before filling. The dip can be made up to 24 hours ahead; add 5 minutes to bake time if cold.

Nutrition

Keywords: spinach artichoke dip, bread bowl, baked dip, appetizer, game day, party food, creamy dip

Find it online: https://goldensimmer.com/creamy-baked-spinach-artichoke-bread-bowl-recipe/