Description
A warm and creamy Spinach Artichoke Dip served in a hollowed-out bread loaf, perfect for parties or gatherings. This flavorful dip combines artichoke hearts, spinach, cream cheese, and cheeses baked to golden perfection inside a crusty sourdough or Italian bread, making a delicious and shareable appetizer.
Ingredients
Scale
Bread
- 1 large round sourdough or Italian bread loaf
Dip
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup frozen spinach, thawed and drained
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip-filled bread.
- Prepare Bread Boat: Cut the top off the bread loaf and carefully hollow out the inside, leaving about a 1-inch thick shell to hold the filling. Set aside the removed bread chunks for dipping later.
- Mix Cream Base: In a mixing bowl, combine the softened cream cheese, sour cream, minced garlic, salt, and black pepper until the mixture is smooth and creamy.
- Add Vegetables and Cheese: Fold in the chopped artichoke hearts, drained spinach, shredded mozzarella, and grated Parmesan cheese evenly into the cream cheese mixture.
- Fill Bread: Spoon the prepared spinach artichoke mixture into the hollowed bread shell, filling it completely.
- Bake: Place the filled bread boat on a baking sheet and bake in the preheated oven for 25 to 30 minutes, or until the dip is bubbly and the top is golden brown.
- Serve: Remove from oven and serve warm using the reserved bread chunks for dipping into the hot, cheesy dip.
Notes
- Make sure to thoroughly drain the frozen spinach and canned artichokes to prevent a watery dip.
- You can substitute the sourdough loaf with any sturdy round bread like Italian or boule.
- For an extra kick, add a pinch of red pepper flakes or a dash of hot sauce to the dip mixture.
- Serve the dip immediately after baking for best flavor and texture.
- Leftover dip can be refrigerated and reheated in the oven or microwave.
