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Yield: 10 servings
Ready In: 45 minutes
This is my favorite way to make spinach artichoke dip – hot, cheesy and baked right into a crispy bread bowl! Perfect for holiday parties, as a game day snack for football or anytime you need an easy but impressive appetizer.My kids LOVE the toasted bread I make from the bread I remove from the loaf for the bowl, and I always serve it with celery and cucumber slices, too. A great finger food!
Ingredients
For the Bread:
- 1 round white bread loaf
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground paprika
For the Dip:
- 2 tablespoons butter
- 1 (10-oz) package frozen spinach (thawed, chopped and excess liquid squeezed)
- 2 (14-oz) cans artichoke hearts (drained & chopped)
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 (8-oz) packages cream cheese
- ½ cup shredded mozzarella (plus more for topping)
- ½ cup grated Parmesan cheese
- ½ cup sour cream
Instructions
- Prepare bread bowl: Heat oven to 350°F. Hollow out bread, slice removed bread into chunks. Toss with olive oil and seasoning. Oil and season inside of bread bowl. Bake in hot oven for 20 minutes.
- Prepare dip: Melt butter in a large skillet. Stir in spinach, artichokes and seasoning and sauté until excess moisture is gone. Stir in cheeses until melted, then take off the heat and stir in sour cream.
- Bake: Transfer dip to toasted bread bowl. Top with extra cheese and bake for 10-15 minutes, or until bubbly. Serve immediately with toasted bread and veggie sticks.
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