Spinach Artichoke Dip In a Bread Bowl
User Reviews
4.6
Spinach Artichoke Dip In a Bread Bowl
Description
The recipe combines thawed and well-drained frozen spinach with chopped canned artichoke hearts, creamy cheeses, and minced garlic to create a rich dip base. Mixing sour cream, mayonnaise, cream cheese, mozzarella, and Parmesan produces a smooth, tangy, and cheesy flavor profile. Placing this mixture inside a hollowed bread round transforms the bread into an edible bowl, which absorbs some moisture and flavor during baking.
Baking the filled bread bowl until bubbly and golden melts the cheeses and heats the dip thoroughly, creating a thick, creamy texture perfect for scooping. The removed bread is cut into pieces and served alongside, making an inviting finger food experience. This preparation highlights both the dip and bread as part of the appetizer.
Frozen spinach can be used if properly thawed and drained to avoid excess liquid. Artichokes are optional depending on preference, as omitting them modifies the flavor but maintains a traditional spinach dip profile. Leftover dip should be removed from the bread bowl and stored in an airtight container for 4–5 days refrigerated for freshness.
Ingredients
- 8 ounce spinach frozen but thawed, drained and chopped (about 1 ¼ cups)
- 14 ounce artichoke hearts (1 can) drained and chopped
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 clove garlic minced
- 4 ounce cream cheese at room temperature (half a package)
- 1 cup mozzarella cheese shredded
- ¼ cup Parmesan Cheese grated
- 1 whole bread such as sourdough, white, dark, etc, round
Instructions
- Preheat Oven: Preheat oven to 400°F.
- Mix Ingredients: Mix all the dip ingredients together in a bowl and set aside.
- Prep Bread Bowl: Using a bread knife slice the top of the bread off. Scoop out the inside of the bread, but do not throw this bread out.
- Assemble & Bake: Pour the dip inside the bread and bake for about 15 minutes or until the cheese has melted and the top is golden brown.
- Finish & Serve: Cut the leftover bread in smaller pieces and place them around the bread. Use these to dip in the spinach and artichoke dip.
Notes
- Frozen spinach works well if thoroughly thawed and drained to prevent sogginess in the dip.
- If artichokes are not desired, omit them and increase spinach quantity to maintain dip volume and texture.
- Store leftover dip separately from bread in an airtight container in the refrigerator for up to five days to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 296kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 42mg | 14% |
| Sodium | 628mg | 26% |
| Potassium | 219mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5476IU | 110% |
| Vitamin C | 16mg | 18% |
| Calcium | 256mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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