Description
A warm, cheesy, and creamy spinach artichoke dip baked inside a crusty bread loaf, perfect for sharing at parties or cozy nights in.
Ingredients
Scale
- 1 large sourdough or Italian bread loaf
- 2 cups fresh spinach, chopped
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 8 ounces 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 tablespoon olive oil
- Salt and black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with foil.
- In a large bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, spinach, and artichokes. Season with salt and pepper.
- Slice the top off the loaf of bread and hollow out the center. Brush the inside with olive oil.
- Lightly toast the hollowed loaf in the oven for 5–7 minutes.
- Fill the bread with the spinach artichoke mixture and spread evenly.
- Bake for 25–30 minutes until bubbly and golden on top.
- Let rest 5 minutes, then serve with toasted bread cubes or veggies.
Notes
- Toast the inside of the bread before filling to prevent sogginess.
- Use sturdy bread like sourdough or Italian for best results.
- Add red pepper flakes for a gentle heat kick.
- Leftover filling works great as a pasta sauce or baked potato topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg
Keywords: spinach artichoke dip bread boat, cheesy bread appetizer, party dip recipes, spinach artichoke loaf