Description
Cheesy Spinach Artichoke Bread Bowl is a warm, melty appetizer where a hollowed-out bread loaf is filled with a creamy spinach and artichoke dip, then baked until bubbly and golden — perfect for parties and game days.
Ingredients
Scale
- 1 large round loaf of sourdough or artisan bread
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 (10 oz) package frozen spinach, thawed and squeezed dry
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: red pepper flakes for heat
Instructions
- Preheat oven to 375°F (190°C).
- Cut the top off the bread loaf and hollow out the center, leaving about 1-inch thickness on the sides. Save the inner bread chunks for dipping.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
- Add spinach and artichokes, cooking for 2–3 minutes until heated through. Remove from heat.
- In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth. Stir in mozzarella, Parmesan, spinach-artichoke mixture, salt, pepper, and red pepper flakes if using.
- Spoon the mixture into the hollowed bread bowl. Place on a baking sheet.
- Bake for 20–25 minutes, until the dip is hot and bubbly and the top is lightly golden.
- Serve warm with the reserved bread chunks or crackers on the side.
Notes
- You can use fresh spinach — just sauté until wilted and chop before adding.
- Prepare the filling ahead and refrigerate, then bake just before serving.
- For extra crunch, toast the bread chunks for dipping.
- To make it extra cheesy, top with more mozzarella before baking.
Nutrition
- Serving Size: 1/8 of bread bowl with dip
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg