Spinach Artichoke Dip in a Bread Bowl, Four Cheese Skillet Tips, FAQ & printable recipe

Tips for success

Warm the bread walls in the oven for a few minutes before filling them if they feel stale, because a crisp shell holds the hot dip better. Keep the torn garlic herb bread pieces on the side of the board so they stay crisp until they go into the skillet.

Set the skillet on a trivet or wooden board right after baking so the hot cast iron does not mark the table or counter. Let the dip rest for five minutes before serving so the cheese sets just enough to scoop cleanly, rather than running off the bread.

Cut the artichoke hearts into small pieces and make sure they are well drained so the filling stays creamy. Use a box grater for the cheese and grate the cheese just before mixing, since freshly grated cheese melts more smoothly than pre-shredded packages. If you want a milder heat, remove the seeds and ribs from the jalapeno before slicing. Clean the chopping board and knife right after handling the jalapeno so the spice does not spread to other foods.

Variations

• Extra spicy: Keep the seeds and ribs in the jalapeno and add an extra slice of pepper to the filling. The dip gets more heat while the creamy base and four cheeses stay the same, so the spice builds gently with each scoop.
• Garlic forward: Increase the minced garlic to four cloves and toss the bread pieces with a little extra garlic oil. The filling and bread take on a deeper savory flavor that suits guests who like a stronger garlic taste.
• Milder version: Remove the seeds and membranes from the jalapeno and slice it very thinly. The dip keeps its fresh pepper note without much heat, making it easier to serve to a mixed group of guests.
• Frozen spinach: Thaw 10 ounces of frozen chopped spinach and squeeze it completely dry before mixing. This version uses less chopping and keeps the spinach evenly distributed through the creamy filling.

Storage and make-ahead

Fridge

Keep the dip covered in the refrigerator for up to 3 days and the bread stored separately.

Reheat

Reheat the dip in the oven at 350°F (175°C) for about 15 minutes until it is hot and bubbling again.

Leftover dip cools for no more than 2 hours at room temperature before it goes into the refrigerator. Scoop the filling into a covered container and keep the bread separate, wrapped loosely, so it does not soften.

Store the dip and the bread apart in the refrigerator for up to 3 days. Dip portions can stay out on the table for no longer than 2 hours during a party before they are refrigerated again. Discard any dip that has been left out longer than that or shows signs of spoiling.

You can prepare the components ahead to save time on the day you serve. Chop the spinach, artichoke and jalapeno, grate the cheeses and store them separately in covered containers in the refrigerator for up to one day. Mix the cream cheese and sour cream base the same day and keep it covered until needed.

Hollow out the bread bowl and toast the bread pieces a few hours before baking, then store them at room temperature in a dry place. Assemble the skillet shortly before baking so the bread does not soften and the dip does not sit for too long before going into the oven.

Serving ideas

Serve the skillet hot on a board with the bread bowl and extra torn bread, pieces of crusty sourdough and any remaining garlic herb bread pieces on the side. Guests can tear off a piece of bread and dip it into the molten filling, pulling out the long strands of melted cheese.

Set a serving spoon in the skillet so each person can scoop the spinach artichoke filling. Keep the skillet on a trivet on the table so the dip stays hot and the cheese stays soft and creamy throughout the party.

Serve this dip as a party appetizer alongside crisp vegetable sticks, such as sliced bell pepper or carrot, for guests who want something lighter to scoop. It also pairs well with a simple green salad and a sparkling drink. Set out extra bread pieces in a basket so the bowl is easy to refill during the evening. For a casual dinner, serve the dip alongside grilled chicken or a platter of roasted vegetables, letting the warm cheese and bread take center stage.

Frequently asked questions

Recipe card

Spinach Artichoke Dip in a Bread Bowl, Four Cheese Skillet

Prep 20 minCook 25 minRest 5 minTotal 50 minServes 8

Ingredients

• 1 round crusty round sourdough loaf
• 8 oz fresh spinach leaves, roughly chopped
• 1 cup artichoke hearts, drained and finely chopped
• 1 jalapeno pepper, thinly sliced
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup shredded cheddar cheese
• 2 cloves garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Heat the oven to 375°F (190°C). Cut a round lid from the top of the sourdough loaf, then hollow out the center, leaving a wall about 1 inch thick. Tear the removed bread into bite-size pieces and toss them with the olive oil, garlic, salt and black pepper. Spread the pieces on a baking sheet.
2. Place the spinach leaves on a wooden cutting board and roughly chop them with a large chef's knife. Finely chop the artichoke hearts and scrape the spinach and artichoke together on the board so they combine into one pile. Thinly slice the jalapeno and set it aside.
3. Grate the mozzarella, cheddar and parmesan on a box grater over the cutting board, letting the shreds fall into a fluffy pile. Set aside half of the mozzarella for the topping. Soften the cream cheese at room temperature so it blends smoothly.
4. In a mixing bowl, beat the softened cream cheese with the sour cream until smooth. Stir in the chopped spinach, artichoke, jalapeno, most of the grated cheeses, the minced garlic, salt and black pepper until evenly combined.
5. Spread the spinach artichoke mixture evenly in the cast iron skillet. Tuck the toasted bread pieces around the edge of the skillet, standing them upright so they form a ring. Scatter the remaining shredded mozzarella over the center of the dip.
6. Set the skillet on the center rack and bake for 20 to 25 minutes, until the cheese on top has melted, turned golden and is bubbling around the edges. Let the skillet rest for 5 minutes so the dip sets slightly before serving.
7. Set the skillet on a board and place the bread bowl lid or a torn piece of the bread beside it. Tear off a piece of bread and dip it into the molten filling, pulling out stretchy strands of melted cheese. Serve the dip hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

340

Protein

14 g

Carbohydrates

24 g

Fat

21 g

Fiber

2 g

Sodium

620 mg

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