5.0 from 9 votes
Spinach Artichoke Dip in a Bread Bowl
Spinach Artichoke Dip in a Bread Bowl is made with fresh spinach, three kinds of cheese and heated right in a bread bowl. Everyone will love this baked dip recipe!
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 10
Calories: 427 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 1 sourdough bread bowl
- 13 ounces artichoke hearts, drained (one jar or can)
- 1 cup mayonnaise
- 3 cup fresh spinach
- 1 teaspoon minced garlic
- 1/2 cup sour cream
- 1/2 cup Parmesan Cheese grated
- 1 cup pepper jack cheese grated
- 2 teaspoon lemon juice
- 1/2 cup mozzarella cheese grated
Instructions
- Preheat oven to 375 degrees.
- Prepare bread bowl by cutting a circle around the top (save top piece) and hollowing out inside of bread to make a bowl.
- In large bowl, combine all ingredients together except mozzarella cheese. Pour into bread bowl.
- Replace cut out top piece of bread bowl. Wrap entire bread bowl in aluminum foil and place on cookie sheet.
- Bake about 1 hour or until spinach is soft and heated through.
- Unwrap foil, remove bread top and sprinkle with mozzarella cheese.
- Serve with pieces of removed bread, tortilla chips, veggies, or crackers.
Cup of Yum
Notes
- Most spinach dips call for frozen spinach and that's fine! But in this recipe, the flavor is so much better with fresh baby spinach. I even like using the whole spinach leaves, but you can chop up the spinach as finely as you like before cooking.
- Pepper Jack cheese gives this baked spinach artichoke dip recipe a spicy flavor, but you can use anything you have on hand. Colby Jack, cheddar, or extra mozzarella are all scrumptious alternatives.
- Any leftover dip will store nicely in the refrigerator for up to four days. It’s not recommended that you freeze this dip, since mayo and sour cream don’t generally freeze well and can become watery or grainy after thawing.
- If you prefer a cold dip, try our Easy Spinach Dip Recipe. So delicious!
- You can definitely warm this dip up in a 9x9 baking pan rather than a bread bowl if you prefer. Just follow the recipe card below.
Nutrition Information
Calories
427kcal
(21%)
Carbohydrates
29g
(10%)
Protein
12g
(24%)
Fat
29g
(45%)
Saturated Fat
8g
(40%)
Cholesterol
33mg
(11%)
Sodium
707mg
(29%)
Potassium
147mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1462IU
(29%)
Vitamin C
11mg
(12%)
Calcium
222mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 427
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 12g | 24% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 33mg | 11% |
| Sodium | 707mg | 29% |
| Potassium | 147mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1462IU | 29% |
| Vitamin C | 11mg | 12% |
| Calcium | 222mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.