Spinach Artichoke Dip in a Garlic Sourdough Bowl Tips, FAQ & printable recipe

Tips for success

For the best texture, use full-fat cream cheese and sour cream. Reduced-fat versions can make the dip thinner and less creamy.

When folding the ingredients, do not overmix; a few small lumps of cream cheese are fine and will melt during baking. If the dip seems too thick, add a tablespoon of milk or cream, but the video does not call for it, so keep it as is.

To ensure even browning, place the bread bowl on the middle rack of the oven. If the top browns too quickly, cover loosely with foil for the last 5 minutes.

The bread cubes may need less time than the bowl; remove them when they are golden and crisp. Let the dip rest for 5 minutes before serving so it sets slightly and is easier to scoop without burning mouths.

Variations

• Add Bacon: Fold in 1/2 cup cooked, crumbled bacon with the other dip ingredients for a smoky, savory twist. The bacon adds a salty crunch that pairs well with the creamy base.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes or a few dashes of hot sauce to the dip mixture for a subtle heat. Adjust the amount to taste.
• Use Greek Yogurt: Replace the sour cream with plain Greek yogurt for a tangier flavor and slightly lighter texture. The dip will still be creamy and rich.
• Make it a Meal: Serve the dip as a main dish with a big green salad on the side. The bread bowl and dip are filling enough to serve as a vegetarian dinner for two or three.

Storage and make-ahead

Fridge

Store leftover dip and bread separately in airtight containers in the refrigerator for up to 3 days.

Freezer

The dip can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating. The bread bowl does not freeze well.

Reheat

Reheat the dip in a 350°F (175°C) oven for 10-15 minutes, or in the microwave in 30-second bursts, stirring between.

Leftover dip and bread can be stored separately in airtight containers in the refrigerator for up to 3 days. The bread may soften, but it can be re-crisped in the oven. To reheat, place the dip in an oven-safe dish and warm at 350°F (175°C) until hot and bubbling, about 10-15 minutes. The bread cubes can be toasted again in the oven for a few minutes.

The dip filling can be prepared up to 1 day ahead and stored in the refrigerator. The bread bowl can also be hollowed out and brushed with garlic butter, then wrapped in plastic wrap and refrigerated. When ready to bake, fill the bowl with the cold dip and bake as directed, adding 5-10 minutes to the baking time if the dip is cold.

Serving ideas

Serve the spinach artichoke dip hot, straight from the oven, with the toasted bread cubes arranged around the bowl. The bread cubes are ideal for scooping, but you can also provide crackers, crostini, or vegetable sticks if you like.

The dip is rich and creamy, so a little goes a long way. Encourage guests to scoop from the edges of the bread bowl, where the bread is crisp and soaked with butter.

This dip is best enjoyed as a shared appetizer. It pairs well with a crisp white wine or a light beer. For a more substantial spread, serve it alongside a simple green salad or charcuterie board.

The bread bowl itself is edible, so guests can tear off pieces of the bread as they eat. Leftovers can be scooped out and reheated, but the bread bowl will not be as crisp the next day.

Frequently asked questions

Recipe card

Spinach Artichoke Dip in a Garlic Sourdough Bowl

Prep 15 minCook 22 minTotal 37 minServes 8

Ingredients

• 1 large round sourdough boule (about 1 lb)
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1 cup sautéed garlic spinach, chopped
• 1 cup chopped artichoke hearts
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 4 tbsp garlic herb butter, melted

Instructions

1. 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.
2. 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.
3. 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.
4. Spoon the dip filling into the prepared sourdough bowl, mounding it slightly above the rim. Spread it evenly to the edges.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

10 g

Carbohydrates

28 g

Fat

18 g

Fiber

2 g

Sugar

3 g

Automatic estimate from the ingredient list, not laboratory-verified.