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Creamy Spinach Artichoke Bread Bowl: Easy Party Appetizer

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This creamy spinach artichoke dip is served inside a hollowed-out sourdough bread bowl, creating a showstopping appetizer that’s perfect for parties. The dip is rich, cheesy, and packed with flavor, while the bread becomes perfectly toasted and soaks up all the goodness.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1 can (14 oz) artichoke hearts, drained and chopped (packed in water)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 large round sourdough or artisan bread loaf (about 1–1.5 lbs)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the bread bowl: Using a sharp knife, cut a circle about 2 inches from the edge of the top of the bread loaf. Remove the top piece and set it aside. Gently pull out the soft bread from the inside, leaving a 1-inch thick shell. Tear the removed bread into bite-sized pieces and place them on a baking sheet. Brush the inside of the bread bowl and the bread pieces with olive oil, then sprinkle with garlic powder. Set aside.
  3. Squeeze the spinach: Take the thawed frozen spinach and place it in a clean kitchen towel. Twist the towel tightly over the sink to remove as much water as possible.
  4. Sauté the aromatics: In a large skillet over medium heat, add a drizzle of olive oil. Add the minced garlic and cook for about 30 seconds until fragrant. Add the chopped artichoke hearts and cook for 2-3 minutes, stirring occasionally.
  5. Add the spinach: Add the squeezed-dry spinach to the skillet. Cook for another 2 minutes, stirring to combine. The mixture should look dry, not wet.
  6. Make the creamy base: Reduce the heat to low. Add the softened cream cheese, sour cream, and mayonnaise to the skillet. Stir continuously until everything is melted and smooth, about 3-4 minutes.
  7. Add the cheeses: Stir in the shredded mozzarella and grated Parmesan. Keep stirring until the cheese is fully melted and the dip is smooth. Season with salt, pepper, and red pepper flakes if using. Taste and adjust seasoning.
  8. Fill the bread bowl: Carefully spoon the hot dip into the hollowed-out bread bowl. Spread it evenly. Top with a little extra mozzarella or Parmesan if desired.
  9. Bake: Place the filled bread bowl on the prepared baking sheet, along with the bread pieces. Bake for 15-20 minutes, until the dip is bubbly and the top is golden brown. If the bread bowl starts browning too quickly, tent it loosely with aluminum foil.
  10. Serve immediately: Place the bread bowl on a serving platter, surrounded by the toasted bread pieces.

Notes

Don’t skip drying the spinach—this prevents a watery dip. Use room temperature cream cheese for a smooth texture. For extra crispness, toast the hollowed-out bread bowl for 5 minutes before filling. Leave about 1/2 inch of space at the top of the bread bowl to prevent overflow. Check the bread pieces at the 10-minute mark to prevent burning.

Nutrition

Keywords: spinach artichoke dip, bread bowl, party appetizer, creamy dip, game day snack, easy appetizer, spinach artichoke bread bowl

Find it online: https://siennaspoon.com/creamy-spinach-artichoke-bread-bowl-easy-party-appetizer/