Last updated on December 28th, 2017 at 08:53 pm
Spinach and Artichoke Dip In a Bread Bowl – a yummy cheesy dip in a bread bowl, what could be better?
This Spinach and Artichoke Dip used to be one of those dishes we made a lot when we were in college and friends would come over. If you needed some snacks that were easy and quick to make and at the same time yummy then this was one of the favorites.
What’s not to like really, it’s a cheesy dip, what could be better. So this was a treat this weekend when I made it, because I really haven’t had it in such a long time. I love the fact that it’s in a bread bowl because it makes it so much fun to eat and it’s such a great appetizer for sharing. For some reason this dip popped in my head this weekend so I made my husband go and find me a round dark bread so I could make it.
I have to warn you though, if you do not like artichokes then skip them and just add a bit more spinach. This is something I found out too late that my husband is not a fan of artichokes. Personally I don’t get it, I think the artichokes give this dip a nice sour flavor. So this is just a warning, if you like them then by all means add them.
So what’s your favorite party snack from your college days?
Spinach and Artichoke Dip In a Bread Bowl
Ingredients
- 8 oz spinach frozen but thawed, drained and chopped (about 1/2 package)
- 14 oz artichoke hearts (1 can) drained and chopped
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 clove garlic minced
- 4 oz cream cheese at room temperature
- 1 cup mozzarella shredded
- 1/4 cup Parmesan cheese grated
- 1 whole round dark bread
Instructions
- Preheat oven to 400 F degrees.
- Mix all ingredients together in a bowl and set aside.
- 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.
- Pour the dip inside the bread and bake for about 15 minutes or until the cheese has melted and the top is golden brown.
- Cut the leftover bread in smaller pieces and place them around the bread. Use these to dip in the spinach and artichoke dip.
Notes
Nutrition
Enjoy!
Suzanne Voyles says
November 24, 2017 at 1:48 pmI made this for Thanksgiving and it was well received! I thought it was too heavy with the sour cream/cream cheese flavors but everyone else loved it. I cooked it with foil over at 375 for 30 minutes to get it hot in the middle, then my husband flambeed it with a torch to get it crisp on top.
Valarie says
November 13, 2017 at 7:01 amHow much spinach should I add if not using artichoke? Thanks
Joanna Cismaru says
November 13, 2017 at 10:07 amI would go with at least 16 oz of frozen spinach.
Dorothy M Hoover says
October 11, 2017 at 9:13 amThanks for the recipe Jo. I also add chipped beef or chopped pork in the mix. I wrap in foil and bake in a 3:50 oven for about 30 -50 minutes, depends on the size of the loaf and ingredients.
RuthMary Trowell says
December 23, 2016 at 12:45 pmCan you make the dip a day ahead and cook the next day in the bread bowl?
Fenne Kieken says
December 23, 2016 at 5:12 pmYes, you could do that.
Nyna says
May 23, 2016 at 4:08 pmYou can get past those artichoke haters by using frozen artichoke hearts in place of the canned ones. They won’t have any of the leaves, just the heart. They will have a richer, smoother, more earthy artichoke flavor (and they are the “prize” in the artichoke). Here, in Nevada, and in California, they can be found at Trader Joe’s.
patrick says
March 18, 2016 at 8:20 amPerfect recipe, made for my St.Patrick’s Day party. It was a hit. Did wrap in foil and cooked longer to make sure middle was hot and bubbly.
Will definitely use this recipe again, thank you.
Joanna Cismaru says
March 18, 2016 at 9:13 amGlad you liked it!
Kasia says
November 11, 2012 at 9:40 pmLove the idea! Sounds very much as a fun party thing to do! Will surely try it out!
jo says
November 11, 2012 at 10:22 pmYep, it would be perfect for a party. 🙂
thegoodiegirl says
October 5, 2012 at 11:56 amOh this looks so good! Perfect appetizer for a dinner with friends! I often order spinach and artichoke dip at a restaurant, but this looks easy enough – I’ll try it at home!