Description
A delicious and creamy spinach and artichoke dip served in a warm, freshly baked bread bowl, perfect for parties and gatherings.
Ingredients
Scale
- 1 large round bread loaf
- 1 cup fresh spinach, chopped
- 1 cup artichoke hearts, chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the top off the bread loaf and hollow out the inside, leaving a thick shell.
- In a mixing bowl, combine the cream cheese, sour cream, mayonnaise, garlic, salt, and pepper until smooth.
- Add the chopped spinach, artichoke hearts, mozzarella cheese, and Parmesan cheese to the mixture and stir until well combined.
- Fill the hollowed bread bowl with the spinach and artichoke dip mixture.
- Place the filled bread bowl on a baking sheet and bake for 25-30 minutes, or until the dip is hot and bubbly.
- Serve warm with the bread pieces you removed from the loaf for dipping.
Notes
- For a spicier dip, add red pepper flakes or diced jalapeños.
- Can be made ahead of time and baked just before serving.
- Leftover dip can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/2 cup dip with bread
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg