St. Pattys Spinach Artichoke (Printable)

A creamy blend of spinach and artichoke baked inside a crusty sourdough bowl.

# Components:

→ Bread Bowl

01 - 1 large round sourdough loaf (approximately 1 pound)

→ Dip

02 - 2 cups fresh spinach, roughly chopped
03 - 1 can (14 ounces) artichoke hearts, drained and chopped
04 - 1 cup cream cheese, softened
05 - 1 cup sour cream
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes, optional
12 - 1 tablespoon olive oil

→ For Serving

13 - Sourdough bread chunks from hollowed loaf
14 - Assorted crackers or vegetable sticks

# Directions:

01 - Set oven temperature to 375°F and allow to fully preheat.
02 - Slice the top off the sourdough loaf and carefully hollow out the center, leaving a 1-inch thick shell intact. Tear the removed bread into bite-sized pieces and set aside for dipping.
03 - Heat olive oil in a skillet over medium heat. Add chopped spinach and sauté for 2 to 3 minutes until completely wilted. Remove from heat and let cool slightly.
04 - In a large mixing bowl, combine softened cream cheese, sour cream, shredded mozzarella, grated Parmesan, minced garlic, salt, black pepper, and red pepper flakes if using. Mix until the consistency is smooth and homogeneous.
05 - Gently fold the sautéed spinach and chopped artichoke hearts into the cheese mixture until evenly distributed throughout.
06 - Transfer the dip mixture into the hollowed bread bowl using a spoon or spatula. Replace the top of the loaf if desired for presentation.
07 - Place the filled bread bowl on a baking sheet and bake for 25 to 30 minutes until the dip is bubbly and the exterior bread is golden brown.
08 - Transfer the warm bread bowl to a serving platter. Serve immediately with reserved bread chunks, crackers, or vegetable sticks for dipping.

# Expert Advice:

01 -
  • The bread bowl is edible, which means less dishes and way more fun at parties.
  • Spinach and artichoke is the comfort combination that somehow feels fancy enough for guests.
  • You can prep everything ahead and just pop it in the oven when people arrive.
02 -
  • If you don't drain those artichoke hearts properly, your dip will be watery and sad—squeeze them gently in a paper towel before chopping.
  • The bread bowl will continue to crisp up as it cools, so pull it out when it looks slightly underdone, not when the bread looks fully toasted.
03 -
  • Softened cream cheese at room temperature is non-negotiable—cold cream cheese creates lumps that won't blend smoothly with the rest of the mixture.
  • The red pepper flakes are optional but they're the secret ingredient that makes people say this tastes better than other versions they've had, even if they can't quite identify why.
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