St. Pattys Day Spinach Artichoke (Printable)

Creamy spinach and artichoke blend baked in a crusty sourdough bread bowl for sharing.

# What You Need:

→ 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 bread bowl
14 - Assorted crackers or vegetable sticks

# Directions:

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. Tear the removed bread into bite-sized pieces for dipping and set aside.
02 - Heat olive oil in a skillet over medium heat. Add spinach and sauté for 2 to 3 minutes until wilted. Remove from heat and set aside.
03 - In a large mixing bowl, combine cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, black pepper, and red pepper flakes. Mix until smooth and well incorporated.
04 - Fold the sautéed spinach and chopped artichoke hearts into the cheese mixture until well combined.
05 - Spoon the dip mixture into the hollowed bread bowl. Replace the top of the loaf if desired for presentation.
06 - Place the bread bowl on a baking sheet and bake for 25 to 30 minutes, or until the dip is bubbly and the bread is golden brown.
07 - Serve warm with reserved bread chunks, crackers, or vegetable sticks for dipping.

# Expert Advice:

01 -
  • The bread bowl does double duty as both server and dipper, which means one less dish to worry about while you're hosting.
  • It looks impressively fancy but takes barely longer than making dip in a regular bowl, so you get all the compliments with minimal stress.
  • Melted cheese and spinach wrapped in toasted sourdough crust tastes like the best version of comfort food you didn't know you needed.
02 -
  • Don't skip the step of wilting spinach first—raw spinach releases water as it cooks and makes your dip weep all over the bread bowl, turning everything soggy.
  • A bread bowl that's too thin-walled will get soggy from the inside out, so really commit to leaving that 1-inch shell and use a sturdy artisan loaf, not something soft and white.
03 -
  • Save those bread chunks you carved out and toast them in a dry skillet with a sprinkle of garlic powder while the dip bakes—they crisp up perfectly and taste infinitely better than store-bought crackers.
  • If you're worried the dip might be watery, strain your canned artichokes through a fine mesh sieve for a few minutes before adding them—this tiny step prevents a dip disaster.
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