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Ultimate Spinach Artichoke Dip Bread Bowl: Best Easy Appetizer

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This creamy, cheesy spinach artichoke dip is baked inside a hollowed-out sourdough bread bowl, creating the ultimate party appetizer. It’s easy to make, totally customizable, and always the first thing to disappear from the table.

Ingredients

Scale
  • 1 round loaf of sourdough or crusty bread (about 1.5 lbs)
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
  • 2–3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/8 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 2 tablespoons butter, melted

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  2. Prepare the bread bowl. Using a serrated knife, cut a circle about 2 inches from the edge of the top of the bread loaf. Cut down at an angle, like you’re making a lid, and pull the top off. Set the lid aside. Then, gently pull out the soft bread from the inside of the loaf, leaving about a 1-inch thick shell. Tear or cut the removed bread into 1-inch cubes and place them on the baking sheet around the bread bowl.
  3. Brush the bread with butter. In a small bowl, melt 2 tablespoons of butter. Brush the inside of the bread bowl and all the bread cubes with the melted butter.
  4. Toast the bread. Place the baking sheet with the bread bowl and cubes in the oven. Bake for 8-10 minutes, or until the bread cubes are lightly golden and the bowl is slightly dried out. Remove from the oven and let it cool slightly.
  5. Squeeze the spinach. While the bread is toasting, take your thawed frozen spinach and squeeze it in your hands over the sink to remove as much water as possible. Set aside.
  6. Make the dip base. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well combined.
  7. Add the flavor. Stir in the minced garlic, red pepper flakes (if using), and nutmeg. Add a pinch of salt and a few cracks of black pepper. Mix well.
  8. Fold in the cheese and veggies. Add the shredded mozzarella, grated Parmesan, chopped artichoke hearts, and squeezed spinach. Fold everything together until evenly distributed.
  9. Fill the bread bowl. Spoon the dip mixture into the hollowed-out bread bowl, mounding it slightly on top.
  10. Bake the dip. Place the filled bread bowl back on the baking sheet (with the bread cubes still around it). Bake for 20-25 minutes, or until the dip is hot and bubbly and the top is golden brown.
  11. Add the lid (optional). If you want to keep the top of the bread bowl from burning, place the bread lid loosely on top of the dip for the last 5 minutes of baking.
  12. Serve immediately. Let the dip cool for about 5 minutes before serving. Arrange the toasted bread cubes around the bowl for dipping.

Notes

Don’t skip squeezing the spinach dry—wet spinach will make the dip watery. Use room temperature cream cheese for a smooth texture. Shred your own mozzarella for the best melt. Toasting the bread bowl first prevents sogginess. Let the dip rest for 5 minutes before serving to avoid burning tongues.

Nutrition

Keywords: spinach artichoke dip, bread bowl, party appetizer, game day dip, cheesy dip, sourdough bread bowl, easy appetizer

Find it online: https://cookdella.com/ultimate-spinach-artichoke-dip-bread-bowl-best-easy-appetizer/