Creamy, cheesy spinach artichoke dip baked inside a crusty sourdough bread bowl is warm, gooey, and guaranteed to be the hit of your next gathering.
This dip combines rich creaminess, melted cheese, bright spinach, and tender artichoke hearts for a crowd-pleasing appetizer. It’s simple to prepare and impressive to serve.
You can serve the dip baked and bubbling straight from the bread bowl or make it ahead and serve it chilled. For a baked version, the bread shell crisps and holds the dip while the torn bread pieces make perfect dippers. If you prefer a cold dip, skip the oven and toast the bread cubes separately so they stay sturdy for scooping.
See the recipe card below for ingredient amounts and full instructions.
Ingredient Notes
- Bread – Choose a large boule or loaf with a sturdy crust such as sourdough, pumpernickel, or your favorite artisan bread.
- Spinach – Fresh spinach works best for texture and color. If using frozen, thaw, drain, and squeeze out as much water as possible before adding.
- Artichoke hearts – Use plain or marinated artichoke hearts depending on the flavor you prefer. Drain and chop as needed.
- Cheese – A mix of mozzarella and Parmesan melts nicely; Monterey Jack or Pepper Jack also work well for a different flavor or more heat.
How To Make A Spinach Dip Bread Bowl
- Preheat the oven to 375°F (190°C). Slice off the top of the loaf and scoop out the interior, leaving about an inch of bread around the sides to form a sturdy bowl. Tear the removed bread into pieces for dipping.
- In a mixing bowl, beat together softened cream cheese, sour cream, and mayonnaise until smooth. Stir in shredded mozzarella, grated Parmesan, minced garlic, onion powder, salt, and black pepper.
- Fold in the chopped artichoke hearts and fresh spinach. Take care not to overwork the mixture so the artichokes retain some texture.
- Spoon the mixture into the prepared bread bowl and arrange the bread chunks on a baking sheet around it for toasting.
- Bake for about 20 minutes, or until the top is golden and the dip is bubbling. Keep an eye on the bread to prevent over-browning.
- Serve the dip hot with the toasted bread pieces, sliced baguette, fresh vegetables, or crackers for dipping.
See the recipe card below for full measurements and detailed steps.
Storage & Reheating
Freshly baked dip will keep at room temperature for 1–2 hours. For leftovers, scoop the dip out of the bread and store it in an airtight container in the refrigerator; leaving it in the loaf will make the bread soggy.
To reheat, bake the dip in an oven-safe dish at 350°F (175°C) for 10–15 minutes until warmed through. In a hurry, microwave in 30-second intervals, stirring halfway, until hot. If the dip becomes too thick, loosen it with a splash of milk.
Prep Ahead
You can mix the dip up to 24 hours in advance and keep it refrigerated in an airtight container. When ready to serve, fill the bread bowl and bake as directed.
Best Dippers
Great options for scooping this dip include:
- Bread torn from the boule and cubed
- Crostini or sliced baguette
- Fresh vegetable sticks such as cucumber, carrot, or celery
- Crackers, potato chips, tortilla chips, or pretzels
Variations
This recipe is versatile—try these simple swaps and additions to make it your own:
- Omit artichokes and double the spinach for a pure spinach dip.
- Add water chestnuts for extra crunch.
- Stir in crispy crumbled bacon for smoky flavor.
- Fold in shredded rotisserie chicken, pulled pork, or dried beef to make a heartier main-dish-style dip.
- For heat, add chopped jalapeños, red pepper flakes, or a splash of hot sauce.
Frequently Asked Questions
Yes. Thaw frozen spinach, then squeeze out as much liquid as possible before folding it into the dip. Alternatively, sauté fresh spinach briefly with a little olive oil and garlic to intensify the flavor.
Absolutely. Bake the dip in a small casserole dish or oven-safe skillet and serve alongside toasted baguette slices, crackers, or vegetables.
Recipe Tips & Tricks
- Leave at least an inch of bread around the bowl so the shell stays intact and resists sogginess.
- If you love extra cheese, mix more into the filling and sprinkle additional cheese on top before baking.
- Add a pinch of crushed red pepper flakes for subtle heat.
- Customize with your favorite mix-ins or omit artichokes if desired.
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Make this ultra-creamy spinach artichoke dip in a bread bowl for an easy, shareable appetizer any time you entertain.
Spinach Artichoke Dip Bread Bowl
Ingredients
- 1 loaf sourdough bread bread boule
- 1 cup spinach fresh, chopped
- 1 cup artichoke hearts drained and chopped
- 1 cup cream cheese softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
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Preheat your oven to 375°F (190°C).
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Cut off the top of the bread loaf and hollow out the center, leaving a thick border to create a bowl. Tear the removed bread into chunks for dipping.
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In a mixing bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, onion powder, salt, and pepper until smooth.
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Fold in the chopped spinach and artichoke hearts.
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Spoon the mixture into the bread bowl and place the bread chunks on a baking sheet around the bowl.
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Bake for 20 minutes or until the dip is bubbling and golden on top.
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Serve hot with the toasted bread chunks, fresh veggies, or crackers for dipping.
Notes
- Be careful when cutting the bread. Leave at least an inch of bread in the bowl so it won’t get soggy.
- If you prefer extra melty cheese, add more to the mix and sprinkle additional cheese on top before baking.
- Add crushed red pepper flakes for a touch of heat.
- Omit the artichokes and add extra spinach for a classic spinach dip.
Nutrition
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