St Pattys Spinach Artichoke Dip (Printable)

Creamy spinach and artichoke baked inside a crusty sourdough bread bowl with melted cheese.

# What You Need:

→ Bread Bowl

01 - 1 large round sourdough loaf (approximately 1 pound)

→ Dip

02 - 2 cups fresh spinach, roughly chopped
03 - 1 can (14 ounces) artichoke hearts, drained and chopped
04 - 1 cup cream cheese, softened
05 - 1 cup sour cream
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes, optional
12 - 1 tablespoon olive oil

→ For Serving

13 - Sourdough bread chunks from bread bowl
14 - Assorted crackers or vegetable sticks

# How-To:

01 - Preheat oven to 375°F. Slice the top off the sourdough loaf and hollow out the center, leaving a 1-inch thick shell. Tear the removed bread into bite-sized pieces for dipping and set aside.
02 - In a skillet over medium heat, add olive oil and sauté spinach for 2 to 3 minutes until wilted. Remove from heat and set aside.
03 - In a large mixing bowl, combine cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, black pepper, and red pepper flakes. Mix until smooth.
04 - Fold the sautéed spinach and chopped artichoke hearts into the cheese mixture until well combined.
05 - Spoon the dip mixture into the hollowed bread bowl. Replace the top of the loaf if desired.
06 - Place the bread bowl on a baking sheet and bake for 25 to 30 minutes, or until the dip is bubbly and the bread is golden brown.
07 - Transfer to serving platter and serve warm with reserved bread chunks, crackers, or vegetable sticks.

# Expert Advice:

01 -
  • The bread bowl does double duty as both container and dipper, which means one less dish to worry about and pure genius for feeding a crowd.
  • Nobody suspects how easy this is to pull together—it looks like you spent hours planning when you really just threw it together in your pajamas.
  • That moment when you slice into the golden crust and the creamy filling is still hot and steaming feels like actual kitchen magic.
02 -
  • If your dip seems too thick when it goes into the bread, it will firm up even more during baking—better to have it slightly loose in the bowl than to end up with something that won't scoop.
  • Don't skip wilting the spinach first because raw spinach releases water during baking and makes everything watery instead of creamy.
03 -
  • Soften your cream cheese in the microwave for 30 seconds if you forgot to leave it on the counter—it makes the mixing infinitely easier and prevents lumps.
  • If you're making this ahead, prepare everything except baking it, cover the assembled bread bowl with plastic wrap, and refrigerate it for up to 8 hours, then just add 5 extra minutes to your baking time when cooking from cold.
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