Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 large round sourdough boule (about 1 1/2 to 2 lb)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 cloves garlic, finely minced
- 5 oz fresh baby spinach (or 10 oz frozen spinach, thawed and squeezed very dry)
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup finely grated Parmesan cheese
- 3/4 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- Pinch red pepper flakes (optional)
- 1 tsp fresh lemon juice (optional, for brightness)
- 1 tbsp olive oil (for the bread bowl)
- For serving: 8 oz pita chips, 1 small baguette sliced (10–12 oz), 4 cups veggie dippers
Do This
- 1. Heat oven to 375°F; line a sheet pan with foil or parchment.
- 2. Cut a lid off the bread, hollow it out, and toast the bowl 10 minutes.
- 3. Wilt fresh spinach and squeeze dry (or squeeze thawed frozen spinach very dry).
- 4. Stir cream cheese, sour cream, mayo, garlic, seasonings, spinach, artichokes, and most of the cheeses.
- 5. Spoon dip into bread bowl, top with remaining cheese, and bake 15 minutes until hot and bubbly.
- 6. Broil 1–2 minutes to brown the top (watch closely); serve with pita chips, toasted baguette slices, and veggies.
Why You’ll Love This Recipe
- Party-perfect presentation: The crusty bread bowl turns a classic dip into a centerpiece.
- Hot, bubbly, and extra creamy: Cream cheese plus two other creamy ingredients keeps it luscious even after baking.
- Great for everyone: Offer pita chips, baguette slices, and crisp veggies so guests can choose their favorite dipper.
- Easy to prep ahead: Mix the dip earlier in the day, then bake right before serving.
Grocery List
- Produce: baby spinach (5 oz), garlic (2 cloves), lemon (optional), veggie dippers (carrots, celery, cucumber, bell peppers, cherry tomatoes)
- Dairy: cream cheese (8 oz), sour cream, mozzarella, Parmesan
- Pantry: mayonnaise, canned artichoke hearts (14 oz), kosher salt, black pepper, red pepper flakes (optional), olive oil
- Bakery & Snacks: large round sourdough boule, small baguette, pita chips
Full Ingredients
For the Bread Bowl
- 1 large round sourdough boule (about 1 1/2 to 2 lb)
- 1 tbsp olive oil
- 1 small garlic clove, halved (optional, for rubbing the inside of the bread)
For the Creamy Spinach-Artichoke Dip
- 8 oz cream cheese, softened to room temperature
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 cloves garlic, finely minced
- 5 oz fresh baby spinach (see note below), roughly chopped
- 1 (14 oz) can artichoke hearts, drained well and chopped
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup finely grated Parmesan cheese
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- Pinch red pepper flakes (optional)
- 1 tsp fresh lemon juice (optional, but recommended)
Spinach note: You can substitute 10 oz frozen spinach, thawed and squeezed very dry, for the 5 oz fresh spinach. Frozen spinach is a little more assertive and “dip classic” in flavor.
For Serving (Dippers)
- 8 oz pita chips
- 1 small baguette (10–12 oz), sliced into 1/2-inch rounds (about 20–24 slices)
- 1 tbsp olive oil (for toasting baguette slices)
- 4 cups veggie dippers, such as:
- 1 cup carrot sticks
- 1 cup celery sticks
- 1 cup cucumber spears
- 1 cup bell pepper strips
Step-by-Step Instructions
Step 1: Prep the oven and your pan
Position a rack in the center of the oven and preheat to 375°F. Line a rimmed baking sheet with foil or parchment for easy cleanup (cheese can bubble over).
Step 2: Make and toast the bread bowl
Using a serrated knife, cut a circle around the top of the sourdough boule and lift off the “lid.” Hollow out the center, leaving about 3/4-inch thick walls and a sturdy base so it holds the dip without collapsing.
Place the bread bowl (and the lid, if you want to toast it too) on the baking sheet. Brush the inside lightly with 1 tbsp olive oil. For extra flavor, rub the inside with the cut side of a halved garlic clove.
Toast the bread bowl in the oven for 10 minutes. This step helps prevent a soggy bread bowl later.
Step 3: Prep the spinach so the dip stays thick and creamy
If using fresh spinach, place it in a large skillet over medium heat with 2 tbsp water. Cook, stirring, until just wilted, about 2 to 3 minutes. Transfer to a clean kitchen towel (or paper towels) and squeeze firmly to remove as much moisture as possible. Roughly chop.
If using frozen spinach, thaw completely and squeeze very dry. This matters: excess water can make the dip loose and the bread bowl soggy.
Step 4: Mix the dip filling
In a medium bowl, stir together the softened cream cheese, sour cream, and mayonnaise until smooth. A sturdy spoon works, or use a hand mixer on low speed for 20–30 seconds if you want it extra silky.
Stir in the garlic, squeezed-dry spinach, and chopped artichokes. Add the Parmesan, then add 1 cup of the mozzarella (reserve 1/2 cup for the top). Season with kosher salt, black pepper, and red pepper flakes if using. Stir in 1 tsp lemon juice if you like a brighter, less heavy finish.
Step 5: Fill the bread bowl and bake until bubbly
Carefully spoon the dip into the toasted bread bowl and smooth the top. Sprinkle the remaining 1/2 cup mozzarella evenly over the surface.
Bake at 375°F until the dip is hot throughout and bubbling around the edges, about 15 minutes.
Step 6: Broil briefly for a golden, irresistible top
Switch the oven to broil (high). Broil for 1 to 2 minutes, just until the cheese is lightly browned in spots. Stay close: broilers work fast, and bread can go from toasted to scorched quickly.
Step 7: Toast baguette slices and assemble the platter
While the dip bakes, arrange the baguette slices on a second baking sheet. Brush lightly with 1 tbsp olive oil. Toast in the oven at 375°F for 6 to 8 minutes, flipping once halfway, until crisp and lightly golden.
Set the bread bowl dip in the center of a large serving board or platter. Surround it with pita chips, toasted baguette slices, and veggie dippers. Serve immediately while hot and bubbly.
Pro Tips
- Squeeze the spinach extremely dry: This is the difference between thick, scoopable dip and a watery dip that soaks the bread.
- Toast the bread bowl first: A quick pre-toast creates a barrier and helps the bowl hold up longer on the table.
- Chop artichokes to your liking: For a smoother dip, chop finely; for more texture, leave chunkier pieces.
- Broil with caution: Put the baking sheet on the middle rack (not directly under the broiler) if your broiler is intense.
- Keep it hot for serving: If it starts to cool, pop the whole bread bowl back into a 350°F oven for 5 to 8 minutes.
Variations
- Extra cheesy: Swap 1/2 cup of the mozzarella for 1/2 cup shredded Monterey Jack for a richer melt.
- Spicy: Add 1 finely diced jalapeño (seeds removed) or increase red pepper flakes to 1/4 tsp.
- Protein boost: Stir in 3/4 cup cooked, chopped chicken (rotisserie is perfect) before baking.
Storage & Make-Ahead
Make-ahead: Mix the dip filling up to 24 hours in advance and refrigerate in an airtight container. When ready to bake, toast the bread bowl, fill, and bake as directed (add 2 to 4 minutes to the bake time if the filling is very cold).
Storage: For best texture, store leftover dip (scooped out of the bread) in an airtight container in the refrigerator for up to 3 days. The bread bowl will soften as it sits, so it’s usually not great for storing.
Reheat: Warm in a baking dish at 350°F for 10 to 15 minutes until hot, or microwave in 30-second bursts, stirring in between.
Nutrition (per serving)
Approximate, based on 8 servings (dip only, not including dippers): 290 calories, 24 g fat, 9 g carbs, 11 g protein, 2 g fiber, 640 mg sodium.
