Spinach Artichoke Dip in a Bread Bowl is a classic party favorite that combines creamy, cheesy dip with tender spinach and tangy artichokes all scooped into a soft, crusty bread bowl. The dip is rich and flavorful, with just the right amount of gooey cheese and garlic to keep everyone coming back for more.
I love making this dip because it’s so easy to share and it instantly makes any gathering feel cozy and fun. I usually bake the bread bowl just long enough to get a crispy crust that holds up well, but still leaves plenty of soft bread inside for dipping or tearing off alongside the dip. It’s one of those recipes that’s as much about the bread as it is the dip itself, which is why I always save the inside pieces to soak up every last bit of cheesy goodness.
Serving this warm dip right in the bread bowl makes the presentation extra special, and I enjoy watching everyone dig in, using bread chunks or veggies as scoops. It’s a great starter for game nights, casual dinners, or just a weekend snack. I find it’s always a winner because it’s familiar and comforting, with just enough flavor to keep things exciting.
Key Ingredients & Substitutions
- Bread Bowl
- A round sourdough or crusty loaf works best for holding the dip. If you can’t find sourdough, try a sturdy Italian or French boule. Avoid super soft breads—they won’t hold up well.
- Spinach
- Frozen chopped spinach is convenient and easy to drain. You can also use fresh spinach—just sauté and cool it well before adding to avoid extra moisture.
- Artichokes
- Canned artichoke hearts are perfect here. If you want a fresher taste, try marinated artichokes but reduce added salt since they're already seasoned.
- Cream Cheese & Mayo
- Cream cheese gives the dip a creamy texture, while mayo adds tang and smoothness. Greek yogurt or sour cream can replace mayo for a lighter option.
- Cheeses
- Mozzarella melts nicely, and Parmesan adds a sharp, nutty flavor. Feel free to add some cheddar or Monterey Jack to mix the flavors up.
How Do You Make Sure the Bread Bowl Doesn’t Get Soggy?
Keeping the bread bowl crisp is key for a good dip experience. Here’s how I do it:
- Hollow out the loaf, leaving about a 1-inch thick shell. Too thin and it might collapse.
- Brush the inside with a little olive oil. This creates a barrier to protect the bread from soaking up too much moisture.
- After baking, let the dip sit for a few minutes so it thickens slightly—this helps keep the bread from becoming soggy too fast.
- Serve the bread chunks on the side for dipping instead of using the outer crust. This keeps the eating experience fresh and less messy.
Equipment You’ll Need
- Serrated knife – it makes cutting the bread bowl easy and neat without squashing the loaf.
- Mixing bowl – to combine all your dip ingredients smoothly and evenly.
- Spoon or spatula – perfect for stirring the dip and filling the bread bowl without mess.
- Baking sheet – holds the bread bowl steady and catches any drips while baking.
- Paper towels or clean kitchen towel – to squeeze excess water from thawed spinach so your dip isn’t watery.
Flavor Variations & Add-Ins
- Add cooked bacon bits for a smoky crunch that pairs well with creamy spinach and artichokes.
- Mix in diced jalapeños or a pinch of cayenne for a spicy kick anytime you want more heat.
- Swap mozzarella for pepper jack cheese to add a little zing and creaminess.
- Stir in some chopped sun-dried tomatoes for a tangy pop that brightens the rich dip.
Spinach Artichoke Dip In A Bread Bowl
Ingredients You’ll Need:
For the Bread Bowl:
- 1 round sourdough or crusty bread loaf (about 8-10 inches diameter)
- Olive oil for brushing bread
For the Dip:
- 1 (10 oz) package frozen chopped spinach, thawed and drained well
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: pinch of crushed red pepper flakes for a bit of heat
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 25-30 minutes to bake. The total time needed is approximately 45 minutes.
Step-by-Step Instructions:
1. Prepare the Bread Bowl
Preheat your oven to 375°F (190°C). Using a serrated knife, cut a circle about 2 inches from the top of your bread loaf. Remove the top and carefully hollow out the inside, leaving a sturdy shell about 1 inch thick. Set aside the bread chunks for dipping later. Lightly brush the inside of the hollowed bread bowl with olive oil to help prevent sogginess during baking.
2. Make the Dip
In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and creamy. Add the drained spinach, chopped artichoke hearts, minced garlic, mozzarella cheese, Parmesan cheese, salt, pepper, and if you like, a pinch of crushed red pepper flakes. Mix well until all the ingredients are fully combined.
3. Bake and Serve
Spoon the spinach artichoke mixture evenly into the hollowed bread bowl. Place the filled bread bowl on a baking sheet and bake in the preheated oven for 25 to 30 minutes, or until the dip is hot, bubbly, and the top turns a light golden color. Remove from the oven and let it cool slightly before serving. Enjoy your warm, cheesy dip right from the bread bowl, using the reserved bread chunks for dipping!
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, sauté it until wilted and then squeeze out excess moisture before adding to the dip. This prevents the dip from becoming watery.
What Bread Is Best for the Bread Bowl?
A sturdy round loaf like sourdough or a crusty boule works best. Avoid very soft breads, as they might get soggy or collapse when filled with dip.
Can I Make the Dip Ahead of Time?
Absolutely! Prepare the dip mixture a day ahead and refrigerate it. When ready, fill the bread bowl and bake as directed. This makes entertaining even easier!
How Should I Store Leftovers?
Store any leftover dip (separately from the bread) in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.