Hot Spinach Artichoke Dip in a Bread Bowl
Creamy hot spinach artichoke dip baked inside a crusty bread bowl for easy sharing and party serving.
Equipment
- Baking Sheet
- Mixing Bowl
Ingredients
Dip
- 1 round crusty bread loaf
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup frozen spinach, thawed and drained
- 1 cup canned artichoke hearts, drained and chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F and line a baking sheet with foil for easy cleanup.
- Cut the top off the bread loaf and carefully hollow out the center, leaving a sturdy crust.
- Place the hollowed bread bowl onto the prepared baking sheet.
- In a mixing bowl, combine the softened cream cheese and sour cream until smooth.
- Stir in the shredded mozzarella and grated Parmesan cheese until evenly mixed.
- Add the drained spinach, chopped artichokes, and minced garlic to the cheese mixture.
- Season the mixture with salt and black pepper and stir until fully combined.
- Spoon the prepared dip evenly into the hollowed bread bowl.
- Cover the bread bowl loosely with foil and bake for 20 minutes.
- Remove the foil and continue baking for 10 minutes until the dip is hot and bubbly.
- Remove the bread bowl from the oven and allow it to rest briefly.
- Serve the dip warm using the reserved bread pieces for dipping.
Notes
Drain vegetables well and avoid overbaking to keep the dip creamy.