Spinach Artichoke Dip in a Garlic Sourdough Bowl Step-by-step instructions

Before you start

Before starting, heat the oven to 375°F (190°C). Soften the cream cheese by leaving it at room temperature for about 30 minutes. Sauté the spinach with garlic if not using pre-cooked spinach, and chop the artichoke hearts.

Have the sourdough boule, garlic herb butter, and all the cheeses measured and ready. A large mixing bowl, a serrated knife, a pastry brush, and a baking sheet will be needed. The bread bowl and cubes are prepped first, then the dip is mixed and filled.

Instructions

Preparing the Bread Bowl

1. 1Prepare the Bread Bowl
   Heat the oven to 375°F (190°C). Using a serrated knife, cut a round opening in the top of the sourdough boule. Remove the top and set aside. Scoop out the soft interior, leaving a 1-inch thick shell. Cut the removed bread into 1-inch cubes for dipping.
   Look for The bread shell is sturdy and about 1 inch thick.
   Tip Reserve the bread top for dipping too, if desired.
2. 2Brush with Garlic Butter
   Melt the garlic herb butter in a small saucepan or microwave-safe bowl. Brush the inside of the bread bowl and all the bread cubes generously with the melted butter. Place the bread bowl and cubes on a baking sheet.
   Look for The bread looks glossy and fragrant with garlic.
   Tip Use a pastry brush for even coverage.

At this stage, the sourdough boule is hollowed out and brushed with garlic herb butter. The bread should look glossy and smell fragrant. The removed bread cubes are also buttered and ready to bake. Check that the bowl has a thick enough wall — about 1 inch — to hold the dip without leaking. The bread top can be cut into cubes or left as a lid, but it is not used for filling.

Mixing the Dip Filling

3. 3Make the Dip Filling
   In a large mixing bowl, combine the softened cream cheese, sour cream, sautéed garlic spinach, chopped artichoke hearts, shredded mozzarella, and grated parmesan. Fold everything together until evenly mixed and no large streaks of cream cheese remain.
   Look for The mixture is thick, creamy, and well combined.
   Tip Soften the cream cheese beforehand for easier mixing.
4. 4Fill the Bread Bowl
   Spoon the dip filling into the prepared sourdough bowl, mounding it slightly above the rim. Spread it evenly to the edges.
   Look for The bowl is filled to the top with the creamy mixture.
   Tip Do not overfill; it will bubble and puff as it bakes.

The dip filling is a thick, creamy mixture with visible pieces of spinach and artichoke. It should be evenly combined, with no large streaks of cream cheese. The mixture will be somewhat stiff but spoonable.

Check that the spinach is well distributed and the artichoke pieces are not too large. The cheese is fully incorporated, and the filling is ready to be spooned into the bread bowl.

Baking and Serving

5. 5Bake Until Golden and Bubbling
   Place the filled bread bowl on the baking sheet with the bread cubes. Bake at 375°F (190°C) for 22 minutes, until the dip is hot and bubbling and the top is golden brown. The bread cubes should be toasted and crisp.
   Look for The dip bubbles at the edges and the parmesan crust is golden.
   Tip Check at 20 minutes; ovens vary.
6. 6Serve Hot with Bread Dippers
   Remove the baking sheet from the oven. Let the bread bowl rest for 5 minutes before serving. Serve hot with the toasted bread cubes for dipping.
   Look for The dip is creamy and the bread is crisp.
   Tip Use a wide spoon to scoop out the dip and bread together.

After baking, the dip is bubbling and the top is golden brown. The bread bowl is crisp on the outside and the dip is hot and creamy. The bread cubes are toasted and crunchy. The kitchen smells of garlic and melted cheese. Check that the dip is heated through and that the bread is not burnt. Let it rest for a few minutes before serving so it is easier to scoop.

Common mistakes

A common mistake is overfilling the bread bowl, causing the dip to spill over during baking. Leave a little room at the top. Another issue is using bread that is too soft or too thin, which can collapse under the weight of the dip.

Choose a dense, sturdy sourdough. If the dip is not bubbling after 22 minutes, the oven may be running cool; continue baking for a few more minutes. Also, be sure to brush the bread cubes with enough butter so they toast evenly rather than turn dry.

How to tell it’s done

The dip is done when it is hot and bubbling around the edges and the top is golden brown. The parmesan will form a slightly crispy crust, and the bread bowl will be crisp to the touch but still soft inside.

Insert a knife into the center of the dip; it should come out hot, and the cheese should be fully melted and creamy. The bread cubes should be toasted and crunchy. Since there are no raw proteins in this recipe, no internal temperature check is required, but the dip should be steaming and the cheese completely melted.