Servings
8–10 appetizer servings
Prep Time
20 minutes
Cook Time
30–35 minutes
Total Time
50–55 minutes
Ingredients
For the Bread Bowl
- 1 large round sourdough bread loaf (about 1½ pounds)
- 1 tablespoon olive oil (optional, for brushing)
For the Dip
- 8 oz (226 g) cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 can (14 oz) artichoke hearts, drained and chopped
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 3 cloves garlic, minced
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon crushed red pepper flakes (optional)
Topping
- ½ cup mozzarella cheese
- 2 tablespoons Parmesan cheese
- 1 tablespoon chopped parsley
Instructions
Step 1: Prepare the Bread Bowl
- Preheat oven to 375°F (190°C).
- Slice the top off the sourdough loaf.
- Hollow out the center, leaving a 1-inch thick shell.
- Save the removed bread and cut it into cubes for dipping.
Step 2: Make the Filling
In a large bowl combine:
- Cream cheese
- Sour cream
- Mayonnaise
- Mozzarella
- Parmesan
- Chopped artichokes
- Spinach
- Garlic
- Onion powder
- Salt
- Pepper
Mix until completely combined.
Step 3: Fill the Bread Bowl
- Spoon mixture into hollowed bread loaf.
- Sprinkle remaining mozzarella and Parmesan on top.
Step 4: Bake
- Place bread bowl on a baking sheet.
- Arrange bread cubes around it.
- Bake 25–30 minutes until bubbly.
- Broil 1–2 minutes for a golden top if desired.
Step 5: Serve
Garnish with parsley and serve immediately with:
- Bread cubes
- Crackers
- Pretzels
- Fresh vegetables
Nutrition Information (Approximate)
Per serving (1/10 recipe)
- Calories: 320
- Protein: 11g
- Carbohydrates: 18g
- Fat: 23g
- Saturated Fat: 10g
- Fiber: 2g
- Sodium: 540mg
Nut Information & Allergy Guide
Does this recipe contain nuts?
No. Traditional spinach artichoke dip contains:
- Dairy
- Wheat (bread bowl)
- Eggs (mayonnaise)
but no tree nuts or peanuts.
Common Allergens Present
| Allergen | Present? |
|---|---|
| Milk/Dairy | Yes |
| Eggs | Yes |
| Wheat/Gluten | Yes |
| Peanuts | No |
| Tree Nuts | No |
| Soy | Possible (depends on mayonnaise and cheese brands) |
| Fish | No |
| Shellfish | No |
How to Make Nut-Free Safely
- Use certified nut-free mayonnaise.
- Check cheese packaging for cross-contamination warnings.
- Purchase bread from a bakery that handles nuts separately if serving someone with severe allergies.
Gluten-Free Version
Replace bread bowl with:
- Gluten-free boule loaf
- Baking dish served with gluten-free crackers
Dairy-Free Version
Use:
- Dairy-free cream cheese
- Dairy-free mozzarella
- Plant-based Parmesan
- Vegan mayo
Frequently Asked Questions
Q: Can I make this ahead?
Yes. Assemble up to 24 hours ahead and refrigerate. Bake just before serving.
Q: Can I freeze it?
The dip can be frozen for up to 2 months.
The bread bowl itself does not freeze well once assembled.
Q: Why is my dip watery?
Usually because the spinach wasn’t squeezed dry enough.
For best results:
- Thaw completely.
- Wrap in a towel.
- Squeeze out as much moisture as possible.
Q: What bread works best?
Best choices:
- Sourdough
- Round artisan loaf
- Country bread
- Rustic Italian bread
Choose a sturdy crust to hold the dip.
Q: Can I add protein?
Absolutely.
Popular additions include:
- Shredded chicken
- Crab meat
- Bacon
- Diced ham
Q: How do I reheat leftovers?
Bake at 350°F (175°C) for 10–15 minutes until warmed through.
Microwaving works but softens the bread.
Q: What can I serve with it?
- Toasted baguette slices
- Tortilla chips
- Pita chips
- Carrot sticks
- Celery sticks
- Bell pepper strips
- Cucumber rounds
Pro Tips
✓ Use freshly grated cheese for the smoothest melt.
✓ Dry spinach thoroughly to avoid a watery dip.
✓ Broil briefly at the end for the browned, bubbly top seen in the photo.
✓ Let rest 5 minutes before serving so the dip thickens slightly.
✓ Save all the removed bread pieces for dipping—nothing goes to waste.