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Home / Recipes
25 minutes
4.36 from 42 votes
12 Comments

Spinach Artichoke Dip In a Bread Bowl

Jump to RecipePrint Recipe
  • 230
by: Joanna Cismaru
12.27.20

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pin for spinach and artichoke dip in a bread bowl.

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!

a hand dipping a piece of bread in a spinach and artichoke dip in a bread bowl.

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

overhead shot of all the ingredients needed to make spinach and artichoke dip in a bread bowl.
  • 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

detailed process shots showing how to make spinach and artichoke dip in a bread bowl.
  1. Preheat Oven: Preheat oven to 400°F.
  2. Mix Ingredients: Mix all the dip ingredients together in a bowl and set aside.
  3. 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.
  4. 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.
  5. 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

What Type Of Bread Can I Use?

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!

Can I Make This In Advance?

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!

How To Serve

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.

overhead shot of freshly baked spinach and artichoke dip in a bread bowl.

Tips

  1. 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.
  2. 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.

spinach and artichoke dip in a bread bowl.

More Great Recipes To Try

  • Bacon Corn Dip
  • Super Easy Taco Dip
  • Spinach Artichoke Pasta
  • Chicken with Artichoke and Pancetta Pan Sauce
  • Spinach Artichoke Dip
  • Artichoke, Sun Dried Tomatoes and Goat Cheese Pizza

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a hand dipping a piece of bread in a spinach and artichoke dip in a bread bowl.

Spinach Artichoke Dip In a Bread Bowl

4.36 from 42 votes
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
Classic Spinach Artichoke Dip In a Bread Bowl! An easy, cheesy, crowd pleasing appetizer, made in under 30 minutes! No crackers necessary!

Ingredients

  • 8 ounce spinach frozen but thawed, drained and chopped (about 1 ¼ cups)
  • 14 ounce artichoke hearts (1 can) drained and chopped
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 2 clove garlic minced
  • 4 ounce 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.
US Customary – Metric

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

  1. 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.
  2. Frozen spinach can be used for this, just make sure to thaw and drain really well!
  3. Leftovers: Remove the leftover dip from the bread bowl and store in an airtight container for 4-5 days in the fridge.

Nutrition Information:

Serving: 1servingCalories: 296kcal (15%)Carbohydrates: 8g (3%)Protein: 10g (20%)Fat: 25g (38%)Saturated Fat: 9g (56%)Cholesterol: 42mg (14%)Sodium: 628mg (27%)Potassium: 219mg (6%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 5476IU (110%)Vitamin C: 16mg (19%)Calcium: 256mg (26%)Iron: 1mg (6%)
Course:Appetizer
Cuisine:American
Keyword:bread bowl, spinach artichoke dip
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 230

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Suzanne Voyles says

    November 24, 2017 at 1:48 pm

    4 stars
    I 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.

    Reply
  2. Valarie says

    November 13, 2017 at 7:01 am

    5 stars
    How much spinach should I add if not using artichoke? Thanks

    Reply
    • Joanna Cismaru says

      November 13, 2017 at 10:07 am

      I would go with at least 16 oz of frozen spinach.

      Reply
  3. Dorothy M Hoover says

    October 11, 2017 at 9:13 am

    5 stars
    Thanks 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.

    Reply
  4. RuthMary Trowell says

    December 23, 2016 at 12:45 pm

    Can you make the dip a day ahead and cook the next day in the bread bowl?

    Reply
    • Fenne Kieken says

      December 23, 2016 at 5:12 pm

      Yes, you could do that.

      Reply
  5. Nyna says

    May 23, 2016 at 4:08 pm

    You 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.

    Reply
  6. patrick says

    March 18, 2016 at 8:20 am

    5 stars
    Perfect 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.

    Reply
    • Joanna Cismaru says

      March 18, 2016 at 9:13 am

      Glad you liked it!

      Reply
  7. Kasia says

    November 11, 2012 at 9:40 pm

    Love the idea! Sounds very much as a fun party thing to do! Will surely try it out!

    Reply
    • jo says

      November 11, 2012 at 10:22 pm

      Yep, it would be perfect for a party. 🙂

      Reply
  8. thegoodiegirl says

    October 5, 2012 at 11:56 am

    Oh 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!

    Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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