St Pattys Spinach Artichoke Dip (Printable Version)

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

# What You’ll Need:

→ 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

# Step-by-Step Guide:

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 in the sautéed spinach and chopped artichoke hearts 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.

# Expert Tips:

01 -
  • It looks impressive enough to impress guests but takes less time than ordering delivery.
  • The bread bowl isn't just a serving vessel—it's edible and soaks up all those creamy, cheesy flavors as you eat.
  • You can prep everything ahead and bake it right when people arrive, so your hands are free until the last minute.
02 -
  • Drain your artichoke hearts thoroughly or they'll weep liquid into the dip and thin everything out—I learned this the frustrating way.
  • Don't skip wilting the spinach before mixing; raw spinach releases water as it cooks and will water down your dip if added dry.
03 -
  • Use room-temperature cream cheese so it blends smooth without lumps that won't disappear even after baking.
  • The secret to that perfect bubbly top is positioning your oven rack in the upper third—this lets the top brown while the dip heats through.
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