St. Pattys Spinach Artichoke Dip (Print Version)

A bubbly spinach and artichoke cheese blend baked in a hollowed sourdough loaf, perfect for gatherings.

# What You'll 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
12 - 1 tablespoon olive oil

→ For Serving

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

# How To Make It:

01 - Preheat oven to 375°F
02 - 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.
03 - In a skillet over medium heat, add olive oil and sauté spinach for 2 to 3 minutes until wilted. Remove from heat.
04 - In a large mixing bowl, combine cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, black pepper, and red pepper flakes. Mix until smooth.
05 - Fold in the sautéed spinach and chopped artichoke hearts until well combined.
06 - Spoon the dip mixture into the hollowed bread bowl. Replace the top of the loaf if desired.
07 - 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.
08 - Serve warm with reserved bread chunks, crackers, or vegetable sticks.

# Expert Tips:

01 -
  • The bread bowl is as much a part of the magic as the dip itself—you're eating the vessel, which feels indulgent and fun.
  • It looks fancy enough to impress guests but comes together in under an hour, so you can actually enjoy the party instead of stressing in the kitchen.
02 -
  • Moisture is your enemy here—wilt that spinach properly and drain your artichokes well, or the dip will separate and look oily instead of creamy.
  • Use softened cream cheese or you'll spend ten minutes trying to mix it smooth while everything else sits getting cold.
03 -
  • Buy your sourdough from a bakery if you can, not the supermarket, because the crust will be thicker and more flavorful, and it won't fall apart in your hands as you hollow it out.
  • Grate your own Parmesan from a block instead of using the shaker kind—the difference in texture and how it melts is noticeable and worth the thirty seconds of effort.
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