Description
A deliciously creamy spinach and artichoke dip baked inside a hollowed-out bread loaf, creating a fun and shareable bread bowl full of cheesy goodness.
Ingredients
Scale
- 1 large round sourdough or Italian bread loaf
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup frozen spinach, thawed and drained
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Cut the top off the bread loaf and hollow out the inside, leaving about a 1-inch thick shell. Save the bread chunks for dipping.
- In a bowl, mix together cream cheese, sour cream, garlic, salt, and pepper until smooth.
- Fold in chopped artichokes, spinach, mozzarella, and Parmesan cheese.
- Fill the hollowed bread loaf with the spinach artichoke mixture.
- Place the filled bread boat on a baking sheet and bake for 25–30 minutes until bubbly and golden on top.
- Serve warm with the reserved bread chunks for dipping.
Notes
- Use fresh spinach sautéed if preferred instead of frozen.
- Add a pinch of crushed red pepper flakes for a spicy kick.
- Try different cheeses like pepper jack or fontina for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 loaf serving
- Calories: 320
- Sugar: 2g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg