St Pattys Spinach Artichoke Dip (Print Version)

Creamy spinach and artichoke filling baked inside a sourdough bread bowl for festive gatherings.

# What You'll Need:

→ Bread Bowl

01 - 1 large round sourdough loaf (approximately 1 pound)

→ Dip

02 - 2 cups fresh spinach, roughly chopped
03 - 1 (14 ounce) can artichoke hearts, drained and chopped
04 - 1 cup cream cheese, softened
05 - 1 cup sour cream
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes
12 - 1 tablespoon olive oil

→ For Serving

13 - Sourdough bread chunks from bread bowl
14 - Assorted crackers or vegetable sticks

# How-To Steps:

01 - Preheat oven to 375°F. Slice the top off the sourdough loaf and carefully hollow out the center, leaving a 1-inch thick shell intact. Tear the removed bread into bite-sized pieces for dipping and set aside.
02 - Heat olive oil in a skillet over medium heat. Add chopped spinach and sauté for 2 to 3 minutes until completely wilted. Remove from heat and set aside.
03 - In a large mixing bowl, combine softened cream cheese, sour cream, mozzarella cheese, Parmesan cheese, minced garlic, salt, black pepper, and red pepper flakes. Mix until the mixture reaches a smooth, uniform consistency.
04 - Fold the sautéed spinach and chopped artichoke hearts into the cheese mixture until evenly distributed throughout.
05 - Transfer the dip mixture into the hollowed bread bowl using a spoon. Replace the bread top if desired for presentation.
06 - Place the filled bread bowl on a baking sheet and bake for 25 to 30 minutes until the dip is bubbly and the bread exterior is golden brown.
07 - Remove from oven and serve warm with reserved bread chunks, assorted crackers, or vegetable sticks for dipping.

# Expert Advice:

01 -
  • It looks impressive enough to steal the show, but honestly takes less effort than most dips.
  • You get to eat the serving vessel, which is the kind of edible genius that makes everyone smile.
  • The creamy, cheesy filling stays warm inside the bread for ages, so guests can graze at their own pace.
02 -
  • Don't skip draining the artichoke hearts thoroughly—excess liquid is the silent killer of creamy dips and will leave you with something closer to soup.
  • Softening the cream cheese first is non-negotiable; cold cream cheese will never fully blend and you'll taste little grainy bits no matter how much you stir.
03 -
  • Room temperature cream cheese is non-negotiable—it's the difference between silky dip and one with little grainy pockets throughout.
  • Taste the dip mixture before baking and adjust seasonings generously, because the salt flavors can shift slightly once everything is baked together.
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