St. Pattys Spinach Artichoke Dip (Print Version)

Festive creamy spinach and artichoke dip baked in crusty bread bowl for gatherings.

# Components:

→ 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, optional
12 - 1 tablespoon olive oil

→ For Serving

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

# Directions:

01 - Preheat oven to 375 degrees Fahrenheit.
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 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 Advice:

01 -
  • It's a showstopper that looks far fancier than the 45 minutes it actually takes to pull together.
  • The bread bowl becomes edible serving ware, so there's less cleanup and more charm.
  • Creamy, garlicky, loaded with cheese—it tastes like comfort food wearing a festive green-themed disguise.
02 -
  • If your artichoke hearts are packed in oil or vinegar, drain them thoroughly and pat them dry—extra liquid is the enemy of a thick, creamy dip.
  • Don't skip the sautéing step for spinach; raw spinach releases moisture as it heats, and that water ends up in your dip and makes it runny.
03 -
  • Room temperature cream cheese is non-negotiable—cold cream cheese won't blend smoothly and you'll end up with lumpy dip.
  • Don't be tempted to use fresh mozzarella; it breaks under heat and turns stringy instead of creamy. Stick with low-moisture shredded mozzarella.
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