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Spinach Artichoke Dip in a Bread Bowl is made with fresh spinach, three kinds of cheese and heated right in a bread bowl. Everyone will love this baked dip recipe!
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Spinach Artichoke Dip
Spinach Artichoke Dip is one of the most popular and classic appetizers, and there’s good reason. What’s not to love about a creamy, cheesy dip? And the mild flavor of the artichokes paired with vibrant fresh spinach adds a beautiful color and tasty texture. We serve it at nearly every family gathering, from football games to birthday parties to Christmas Eve.
Our favorite way to serve this artichoke dip is in a sourdough bread loaf. Buy one at the store, slice off the top (save that piece!), then hollow it out, add the dip to the center, wrap it in foil and bake it right in the loaf. It makes for a beautiful presentation and of course tastes delicious! Make sure to save the bread you hollowed out for dipping. Dip anything from crackers, tortilla chips, carrot sticks, cucumber slices or mini red bell peppers!
Ingredients in this Dip
- sourdough bread bowl
- artichoke hearts – from a jar or can, drain the extra juice
- mayonnaise – we prefer Best Foods or Hellman’s
- fresh spinach
- minced garlic
- sour cream
- fresh parmesan cheese – grated
- pepper jack cheese – grated
- lemon juice – squeeze a fresh lemon
- mozzarella cheese – grated
Suggestions for Spinach Artichoke Dip
- Most spinach dips call for frozen spinach and that’s fine! But in this recipe, the flavor is so much better with fresh baby spinach. I even like using the whole spinach leaves, but you can chop up the spinach as finely as you like before cooking.
- Pepper Jack cheese gives this baked spinach artichoke dip recipe a spicy flavor, but you can use anything you have on hand. Colby Jack, cheddar, extra mozzarella, or even cream cheese are all scrumptious alternatives. Just add a little red pepper flakes to the alternate cheese.
- Any leftover dip will store nicely in the refrigerator for up to four days. It’s not recommended that you freeze this dip, since mayo and sour cream don’t generally freeze well and can become watery or grainy after thawing.
- If you prefer a cold dip, try our Easy Spinach Dip Recipe. So delicious!
- You can definitely warm this dip up in a 9×9 baking dish rather than a bread bowl if you prefer. Just follow the recipe card below.
- Dip with pieces of the sourdough bread, tortilla chips, pita chips, baguette slices, and vegetables like carrots, cucumbers, and celery.
- Be sure to store any leftovers in the fridge.
Frequently Asked Questions
The spinach and artichokes are very good for you. But the rest of this dip, not so much. To make a healthier version sub the mayo for greek yogurt and serve with lots of fresh veggies.
This definitely comes down to personal preference but I think Pita Chips and Tortilla Chips taste best.
I would definitely eat it within a week of preparing it. But it never usually lasts that long at out house.
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More Yummy Dip Recipes
- Hot Spinach Artichoke Dip
- Roasted Red Pepper Hummus
- Best Guacamole Ever
- 5-Minute Pickle Dip
- Warm Bacon Cheese Dip
How to make Spinach Artichoke Dip in a Bread Bowl
Spinach Artichoke Dip in a Bread Bowl
Ingredients
- 1 sourdough bread bowl
- 13 ounces artichoke hearts, drained (one jar or can)
- 1 cup mayonnaise
- 3 cup fresh spinach
- 1 teaspoon minced garlic
- 1/2 cup sour cream
- 1/2 cup parmesan cheese grated
- 1 cup pepper jack cheese grated
- 2 teaspoon lemon juice
- 1/2 cup mozzarella cheese grated
Instructions
- Preheat oven to 375 degrees.
- Prepare bread bowl by cutting a circle around the top (save top piece) and hollowing out inside of bread to make a bowl.
- In large bowl, combine all ingredients together except mozzarella cheese. Pour into bread bowl.
- Replace cut out top piece of bread bowl. Wrap entire bread bowl in aluminum foil and place on cookie sheet.
- Bake about 1 hour or until spinach is soft and heated through.
- Unwrap foil, remove bread top and sprinkle with mozzarella cheese.
- Serve with pieces of removed bread, tortilla chips, veggies, or crackers.
Notes
Recipe Tips:
- Most spinach dips call for frozen spinach and that’s fine! But in this recipe, the flavor is so much better with fresh baby spinach. I even like using the whole spinach leaves, but you can chop up the spinach as finely as you like before cooking.
- Pepper Jack cheese gives this baked spinach artichoke dip recipe a spicy flavor, but you can use anything you have on hand. Colby Jack, cheddar, or extra mozzarella are all scrumptious alternatives.
- Any leftover dip will store nicely in the refrigerator for up to four days. It’s not recommended that you freeze this dip, since mayo and sour cream don’t generally freeze well and can become watery or grainy after thawing.
- If you prefer a cold dip, try our Easy Spinach Dip Recipe. So delicious!
- You can definitely warm this dip up in a 9×9 baking pan rather than a bread bowl if you prefer. Just follow the recipe card below.
We are going to DEVOUR this on game day! There won’t be any evidence left! haha. We’ve made this last year and it’s AMAZING!
Ok, so I know this is an appetizer to share but I’m pretty sure I could eat this as a meal all on my own!! Delish!
Are the 13 oz. of artichoke hearts listed below fresh, or jarred?
Thanks
Thank you for asking for clarification– the artichoke hearts we used in this recipe are jarred. Hope this helps!
I had a bunch of bagged spinach that I didn’t know what to do with. This was perfect and delicious . Thanks!