St Pattys Spinach Artichoke Dip (Printable)

Creamy spinach and artichoke dip baked inside a sourdough bread bowl for festive occasions.

# 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 hollowed loaf
14 - Assorted crackers or vegetable sticks

# Method:

01 - Preheat oven to 375°F. Slice the top off the sourdough loaf and carefully hollow out the center, leaving a 1-inch thick shell intact. Tear the removed bread into bite-sized pieces for dipping and set aside.
02 - In a skillet over medium heat, add olive oil and sauté spinach for 2-3 minutes until wilted. Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, combine cream cheese, sour cream, mozzarella, Parmesan, minced garlic, salt, black pepper, and red pepper flakes. Mix until smooth and fully incorporated.
04 - Fold the sautéed spinach and chopped artichoke hearts into the cheese mixture until well combined and evenly distributed.
05 - Spoon the dip mixture into the hollowed bread bowl. Replace the top of the loaf if desired for presentation.
06 - Place the filled bread bowl on a baking sheet and bake for 25-30 minutes, or until the dip is bubbly and the bread exterior is golden brown.
07 - Remove from oven and serve warm with reserved bread chunks, assorted crackers, or vegetable sticks for dipping.

# Expert Advice:

01 -
  • It looks fancy and showstopping but honestly takes less than 15 minutes of actual hands-on work.
  • The bread bowl becomes the best part—people fight over the crispy, dip-soaked chunks while the creamy filling stays warm and bubbly inside.
  • It's naturally vegetarian and feeds a crowd without requiring a complicated ingredient hunt.
02 -
  • Softened cream cheese is not negotiable—cold cream cheese will create lumps and ruin your smooth texture, so pull it from the fridge at least 30 minutes before you start.
  • That one-inch bread shell matters more than you'd think; if you hollow it out too aggressively, your bread bowl becomes a soggy mess by the time the dip finishes baking.
03 -
  • Toast your reserved bread chunks in a 375°F oven for about five minutes while the dip finishes baking—they become even crunchier and more dip-dunk worthy.
  • Make the dip mixture up to four hours ahead and refrigerate it, then bake just before serving so it's warm and bubbly when guests arrive and the house smells like heaven.
Return