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Creamy Spinach Artichoke Dip Stuffed Bread Bowl

creamy spinach artichoke dip stuffed bread bowl - featured image
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A rich and creamy spinach artichoke dip baked inside a toasted sourdough bread bowl with garlic butter, perfect for cozy gatherings or easy entertaining.

Ingredients

Scale
  • 1 large round sourdough loaf (about 12 ounces / 340 grams)
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1 cup canned artichoke hearts, drained and chopped
  • 8 ounces cream cheese, softened
  • ½ cup sour cream
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 4 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced (for garlic butter)
  • 1 tablespoon fresh parsley, finely chopped (optional)
  • Pinch of salt (for garlic butter)

Instructions

  1. Preheat oven to 375°F (190°C). Using a serrated knife, slice off the top of the sourdough loaf about 2 inches from the top. Set the top aside. Hollow out the inside of the loaf, leaving about a 1-inch thick shell around the edges and bottom.
  2. In a small bowl, combine melted butter, minced garlic, chopped parsley, and a pinch of salt. Stir well. Brush the inside edges and outside of the bread bowl with the garlic butter mixture, reserving some for later.
  3. In a medium bowl, mix softened cream cheese, sour cream, grated Parmesan, shredded mozzarella, minced garlic, salt, pepper, and red pepper flakes if using. Stir until creamy and smooth. Fold in the drained spinach and chopped artichoke hearts evenly.
  4. Spoon the creamy spinach artichoke dip into the hollowed bread bowl, pressing gently to fill it fully but not overflowing. Brush the remaining garlic butter over the exposed bread edges and the reserved bread top.
  5. Place the stuffed bread bowl and the bread top on a baking sheet. Bake for 25–30 minutes, or until the dip is bubbly and the bread crust is golden and crisp.
  6. Remove from oven and let cool for 5 minutes. Slice the bread top into wedges or keep whole for dipping. Serve warm with extra toasted bread pieces or chips.

Notes

Squeeze spinach thoroughly to avoid watery dip and soggy bread. Use softened cream cheese for a smooth texture. Brushing garlic butter on bread edges before baking creates a flavorful, crispy crust. For a golden top, broil for 1–2 minutes at the end but watch carefully to prevent burning. Leftover bread from hollowing can be toasted for croutons.

Nutrition

Keywords: spinach artichoke dip, bread bowl, creamy dip, garlic butter, party appetizer, easy recipe, comfort food

Find it online: https://magnetmeal.com/creamy-spinach-artichoke-dip-stuffed-bread-bowl-easy-homemade-recipe/