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Spinach-Artichoke Party Bowl Recipe with Soft-Boiled Eggs

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A warm, creamy spinach-artichoke party bowl topped with perfectly soft-boiled eggs, combining tender spinach and tangy artichokes with luscious, runny yolks for a comforting and crowd-pleasing dish.

Ingredients

Scale
  • 6 cups fresh spinach, packed (about 180g), washed and roughly chopped
  • 1 can (14 oz / 400g) canned artichoke hearts, drained and chopped
  • 8 oz (225g) cream cheese, softened
  • ½ cup (120ml) sour cream
  • ¼ cup (60ml) mayonnaise
  • ½ cup (50g) grated Parmesan cheese
  • 1 cup (100g) shredded mozzarella cheese
  • 2 cloves minced garlic
  • 4 large soft-boiled eggs
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the soft-boiled eggs: Place 4 large eggs in a medium pot and cover with cold water by at least an inch. Bring to a boil over medium-high heat. Once boiling, lower the heat to a gentle simmer and cook for exactly 6 minutes for jammy yolks. Remove eggs and immediately transfer to an ice bath for 5 minutes. Peel carefully and set aside.
  3. Sauté the spinach: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 6 cups chopped spinach and cook, stirring, until wilted but still bright green, about 3-4 minutes. Remove from heat and let cool slightly.
  4. Mix the creamy base: In a large bowl, combine 8 oz softened cream cheese, ½ cup sour cream, and ¼ cup mayonnaise. Stir until smooth and well blended.
  5. Add cheeses and seasonings: Fold in ½ cup grated Parmesan, 1 cup shredded mozzarella, and 2 cloves minced garlic. Season with salt, black pepper, and a pinch of red pepper flakes if using. Taste the mixture before baking to adjust seasoning.
  6. Combine spinach and artichokes: Drain and chop 1 can (14 oz) of artichoke hearts. Gently fold the spinach and artichokes into the creamy cheese mixture until evenly distributed.
  7. Transfer to baking dish: Spread the mixture into your greased oven-safe dish, smoothing the top with a spatula.
  8. Bake: Place in the preheated oven and bake for 20-25 minutes, or until the top is bubbly and golden around the edges.
  9. Top with soft-boiled eggs: Just before serving, slice the soft-boiled eggs in half and arrange them on top of the warm spinach-artichoke bowl.
  10. Serve immediately with crunchy bread, pita chips, or fresh veggies for dipping.

Notes

Do not overcook the spinach to avoid sogginess; squeeze out excess water if needed. Soft-boiled eggs should be added just before serving to maintain texture. For extra golden top, broil for 1-2 minutes at the end but watch closely. Fresh eggs can be harder to peel; older eggs work better for soft-boiling. Cream cheese should be fully softened for smooth blending. If mixture is too thick, add a splash of milk or cream.

Nutrition

Keywords: spinach artichoke dip, party bowl, soft-boiled eggs, creamy dip, appetizer, easy recipe, crowd-pleaser, gluten-free, vegetarian

Find it online: https://magnetmeal.com/spinach-artichoke-party-bowl-recipe-with-soft-boiled-eggs-easy-and-delicious/