Classic Spinach Artichoke Dip In a Bread Bowl! An easy, cheesy, crowd pleasing appetizer, made in under 30 minutes! No extra dishes! No crackers necessary!
This Spinach Artichoke Dip was a dish I made a lot when I was in college and had friends over! I know for a fact it’s a crowd pleaser, plus it’s surprisingly simple to throw together! If you need a quick, and I’m talking under 30 minutes quick, easy, but at the same time mouthwatering and delicious appetizer, this is the one.
Easy Spinach Artichoke Dip In A Bread Bowl
- Uses Simple Ingredients
- Easy To Make
- Takes Under 30 Minutes
- Can Be Made In Advance
- Served In A Bread Bowl – No Extra Dishes!
What’s not to like about it? A creamy, cheesy dip that takes less than 30 minutes to make start to finish! I love the fact that it’s in a bread bowl, because it makes it so much fun to eat and the ideal appetizer for sharing.
Ingredient Notes
- Spinach – Frozen but thawed, drained and chopped (about 1/2 package) *Feel free to use fresh instead of frozen spinach.
- Artichoke Hearts – (1 can) drained and chopped.
- Sour Cream – Substitute plain greek yogurt.
- Mayonnaise – Use my homemade mayonnaise recipe or your favorite!
- Garlic – Minced. Fresh is always best!
- Cream Cheese – Make sure it’s at room temperature!
- Cheese – Mozzarella and Parmesan.
- Bread – I used whole round bread, you can use your favorite. Sourdough, pumpernickel, dark, rye, etc.
How To Make Spinach Artichoke Dip In A Bread Bowl
- Preheat Oven: Preheat oven to 400°F.
- Mix Ingredients: Mix all the dip ingredients together in a bowl and set aside.
- Prep Bread Bowl: Using a bread knife slice the top of the bread off. Scoop out the inside of the bread, but do not throw this bread out.
- Assemble & Bake: Pour the dip inside the bread and bake for about 15 minutes or until the cheese has melted and the top is golden brown.
- Finish & Serve: Cut the leftover bread in smaller pieces and place them around the bread. Use these to dip in the spinach and artichoke dip.
FAQs & Expert Tips
FAQs
You can use a variety of breads for this recipe! Typically, you’ll see a pumpernickel or dark rye bread used for the bowls, but sourdough or a basic crusty bread will also work!
You can prepare this recipe the day before you need it for convenience! Prepare the spinach dip as instructed in step two, cover with plastic wrap, and place in the fridge. When ready to serve, prepare your bread bowl, assemble, and bake as instructed!
Hot, cheesy and full of flavor, there’s nothing like it. As a bonus, no extra dishes to wash! The bowl is completely edible, making for easy cleanup. You can also serve this dip with a plethora of different dippers! Try: Crackers, Pretzels, Dinner Rolls, Tortilla Chips, Veggies, Baguette/Crostini.
Tips
- If you do not like artichokes, just skip them and add a bit more spinach! Even if you’re not a fan of the choke, this recipe makes for a fantastic “Spinach Dip” I found out too late that my husband is not a fan of artichokes. Personally, I think the artichokes give this dip a nice sour flavor! I’m on team artichoke.
- Frozen spinach can be used for this, just make sure to thaw and drain really well!
Leftovers
How? How do you have any leftovers? Unfortunately, if you have any leftovers you’ll have to remove them from the bread bowl. Your bread will get soggy after a while, losing it’s form and bowl-like dexterity – there’s nothing worse than soggy bread!
Remove the leftover dip from the bread bowl and store in an airtight container for 4-5 days in the fridge.
More Great Recipes To Try
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Spinach Artichoke Dip In a Bread Bowl
Ingredients
- 8 oz spinach frozen but thawed, drained and chopped (about 1 ¼ cups)
- 14 oz artichoke hearts (1 can) drained and chopped
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 clove garlic minced
- 4 oz cream cheese at room temperature (half a package)
- 1 cup mozzarella shredded
- ¼ cup Parmesan cheese grated
- 1 whole round bread such as sourdough, white, dark, etc.
Instructions
- Preheat Oven: Preheat oven to 400°F.
- Mix Ingredients: Mix all the dip ingredients together in a bowl and set aside.
- Prep Bread Bowl: Using a bread knife slice the top of the bread off. Scoop out the inside of the bread, but do not throw this bread out.
- Assemble & Bake: Pour the dip inside the bread and bake for about 15 minutes or until the cheese has melted and the top is golden brown.
- Finish & Serve: Cut the leftover bread in smaller pieces and place them around the bread. Use these to dip in the spinach and artichoke dip.
Recipe Notes
- If you do not like artichokes, just skip them and add a bit more spinach! Even if you’re not a fan of the choke, this recipe makes for a fantastic “Spinach Dip” I found out too late that my husband is not a fan of artichokes. Personally, I think the artichokes give this dip a nice sour flavor! I’m on team artichoke.
- Frozen spinach can be used for this, just make sure to thaw and drain really well!
- Leftovers: Remove the leftover dip from the bread bowl and store in an airtight container for 4-5 days in the fridge.
