1(10-oz) package frozen spinachthawed, chopped and excess liquid squeezed
2(14-oz) cansartichoke heartsdrained & chopped
½teaspoonItalian seasoning
½teaspoongarlic powder
¼teaspoononion powder
2(8-oz) packagescream cheese
½cupshredded mozzarellaplus more for topping
½cupgrated Parmesan cheese
½cupsour 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.
Video
Notes
Ingredient notes
Bread: Something like a country loaf or round French bread is perfect.Spinach: You can also use a 12-oz bag of fresh spinach. Sauté the fresh spinach on its own until wilted, then chop and proceed as you would with frozen.Cheese: If you'd rather use a different cheese mix than me, feel free to substitute your favorites. I do recommend using one kind that's very melty (eg mozzarella) and one kind to add flavor (eg Parmesan).Sour cream: Feel free to skip, I use it to add some extra flavor, and to make a creamier dip.
Cooking tips
Don't skip seasoning/toasting the bread before adding the dip, it helps to keep the bowl from getting soggy too fast.Make sure you chop the spinach and artichoke hearts well, but don't mince them. About ¼ inch pieces or just a bit smaller for the artichoke hearts is what I do.
Other cooking methods
To bake in a baking dish: If you want to make the dip in a baking dish instead of a bread bowl, skip the instructions for the bread. Spread the dip in a 7x11 inch casserole dish, sprinkle with cheese and bake as directed.To make in the crockpot: Combine all ingredients for the dip in a small (around 3 quart) crockpot and heat on high setting until bubbly around the edges, around 1.5 hours. Stir well, then top with shredded cheese and cook on low setting for 15 minutes. Serve straight from the crock, or transfer to a bread bowl before sprinkling with cheese and bake as directed in the recipe above.