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Crispy Easy Baked Spinach Artichoke Dip Bread Bowl

crispy baked spinach artichoke dip bread bowl - featured image
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A warm, comforting bread bowl filled with creamy spinach artichoke dip, featuring a perfectly crispy crust and cheesy, flavorful filling. Quick and easy to prepare, perfect for parties or cozy nights in.

Ingredients

Scale
  • 1 large round sourdough or boule bread (about 10–12 inches diameter)
  • 10 oz frozen chopped spinach, thawed and squeezed dry (or 4 cups fresh spinach, wilted and squeezed dry)
  • 14 oz canned artichoke hearts, drained and chopped
  • 8 oz cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ cup sour cream or Greek yogurt
  • 2 cloves garlic, minced
  • ½ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (for brushing the bread edges)

Instructions

  1. Preheat oven to 375°F (190°C). Using a serrated knife, slice off the top third of the sourdough loaf to create a lid. Hollow out the inside carefully, leaving about a 1-inch thick shell all around to hold the dip. Set bread and lid aside.
  2. Place thawed spinach in a clean kitchen towel or paper towels, squeeze firmly to remove as much moisture as possible.
  3. In a medium mixing bowl, combine cream cheese, sour cream (or Greek yogurt), minced garlic, onion powder, salt, and pepper. Stir until smooth.
  4. Add chopped artichokes, dried spinach, mozzarella, Parmesan, and red pepper flakes (if using). Mix thoroughly to combine all ingredients evenly.
  5. Lightly brush the inside edges of the hollowed-out bread bowl with olive oil to help crisp the crust.
  6. Spoon the creamy dip mixture into the bread bowl, pressing gently to pack it in but not overflowing.
  7. Place the filled bread bowl on a baking sheet. Bake for about 25-30 minutes, or until the top is golden and bubbly, and the bread crust is crispy.
  8. Remove from the oven and let cool for 5 minutes. Serve with the bread lid on the side for scooping, or cut into chunks of the removed bread for dipping.

Notes

Squeeze spinach dry to prevent soggy bread. Brush bread cavity with olive oil for extra crispiness. Tent with foil if bread browns too quickly. Can prepare dip a day ahead and bake before serving. For vegan version, use vegan cream cheese and plant-based cheeses. Fresh spinach can replace frozen if wilted and squeezed dry.

Nutrition

Keywords: spinach artichoke dip, bread bowl, baked dip, party appetizer, easy dip recipe, creamy dip, cheesy dip

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