Spinach Artichoke Dip In a Bread Bowl
This post may contain affiliate links. Please read my disclosure policy.
Classic Spinach Artichoke Dip In a Bread Bowl! An easy, cheesy, crowd pleasing appetizer, made in under 30 minutes! No extra dishes! No crackers necessary!
Easy Spinach Artichoke Dip In A Bread Bowl
This Spinach Artichoke Dip was a dish I made a lot when I was in college and had friends over! I know for a fact it’s a crowd pleaser, plus it’s surprisingly simple to throw together! If you need a quick, and I’m talking under 30 minutes quick, easy, but at the same time mouthwatering and delicious appetizer, this is the one.
- Uses Simple Ingredients
- Easy To Make
- Takes Under 30 Minutes
- Can Be Made In Advance
- Served In A Bread Bowl – No Extra Dishes!
What’s not to like about it? A creamy, cheesy dip that takes less than 30 minutes to make start to finish! I love the fact that it’s in a bread bowl, because it makes it so much fun to eat and the ideal appetizer for sharing.
Ingredient Notes
- Spinach – Frozen but thawed, drained and chopped (about 1/2 package) *Feel free to use fresh instead of frozen spinach.
- Artichoke Hearts – (1 can) drained and chopped.
- Sour Cream – Substitute plain greek yogurt.
- Mayonnaise – Use my homemade mayonnaise recipe or your favorite!
- Garlic – Minced. Fresh is always best!
- Cream Cheese – Make sure it’s at room temperature!
- Cheese – Mozzarella and Parmesan.
- Bread – I used whole round bread, you can use your favorite. Sourdough, pumpernickel, dark, rye, etc.
How To Make Spinach Artichoke Dip In A Bread Bowl
- 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.
Frequently Asked Questions
What Type Of Bread Can I Use?
You can use a variety of breads for this recipe! Typically, you’ll see a pumpernickel or dark rye bread used for the bowls, but sourdough or a basic crusty bread will also work!
Can I Make This In Advance?
You can prepare this recipe the day before you need it for convenience! Prepare the spinach dip as instructed in step two, cover with plastic wrap, and place in the fridge. When ready to serve, prepare your bread bowl, assemble, and bake as instructed!
How To Serve
Hot, cheesy and full of flavor, there’s nothing like it. As a bonus, no extra dishes to wash! The bowl is completely edible, making for easy cleanup. You can also serve this dip with a plethora of different dippers! Try: Crackers, Pretzels, Dinner Rolls, Tortilla Chips, Veggies, Baguette/Crostini.
Tips
- If you do not like artichokes, just skip them and add a bit more spinach! Even if you’re not a fan of the choke, this recipe makes for a fantastic “Spinach Dip” I found out too late that my husband is not a fan of artichokes. Personally, I think the artichokes give this dip a nice sour flavor! I’m on team artichoke.
- Frozen spinach can be used for this, just make sure to thaw and drain really well!
Leftovers
How? How do you have any leftovers? Unfortunately, if you have any leftovers you’ll have to remove them from the bread bowl. Your bread will get soggy after a while, losing it’s form and bowl-like dexterity – there’s nothing worse than soggy bread!
Remove the leftover dip from the bread bowl and store in an airtight container for 4-5 days in the fridge.
More Great Recipes To Try
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Spinach Artichoke Dip In a Bread Bowl
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 (shredded)
- ¼ cup Parmesan cheese (grated)
- 1 whole round bread (such as sourdough, white, dark, etc.)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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
- If you do not like artichokes, just skip them and add a bit more spinach! Even if you’re not a fan of the choke, this recipe makes for a fantastic “Spinach Dip” I found out too late that my husband is not a fan of artichokes. Personally, I think the artichokes give this dip a nice sour flavor! I’m on team artichoke.
- Frozen spinach can be used for this, just make sure to thaw and drain really well!
- Leftovers: Remove the leftover dip from the bread bowl and store in an airtight container for 4-5 days in the fridge.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I made this for Thanksgiving and it was well received! I thought it was too heavy with the sour cream/cream cheese flavors but everyone else loved it. I cooked it with foil over at 375 for 30 minutes to get it hot in the middle, then my husband flambeed it with a torch to get it crisp on top.
How much spinach should I add if not using artichoke? Thanks
I would go with at least 16 oz of frozen spinach.
Thanks for the recipe Jo. I also add chipped beef or chopped pork in the mix. I wrap in foil and bake in a 3:50 oven for about 30 -50 minutes, depends on the size of the loaf and ingredients.
Can you make the dip a day ahead and cook the next day in the bread bowl?
Yes, you could do that.
You can get past those artichoke haters by using frozen artichoke hearts in place of the canned ones. They won’t have any of the leaves, just the heart. They will have a richer, smoother, more earthy artichoke flavor (and they are the “prize” in the artichoke). Here, in Nevada, and in California, they can be found at Trader Joe’s.
Perfect recipe, made for my St.Patrick’s Day party. It was a hit. Did wrap in foil and cooked longer to make sure middle was hot and bubbly.
Will definitely use this recipe again, thank you.
Glad you liked it!
Love the idea! Sounds very much as a fun party thing to do! Will surely try it out!
Yep, it would be perfect for a party. 🙂
Oh this looks so good! Perfect appetizer for a dinner with friends! I often order spinach and artichoke dip at a restaurant, but this looks easy enough – I’ll try it at home!