Cauldron Spinach Artichoke Dip in a Bread Bowl
Equipment
- Mixing Bowl
- Baking Sheet
- Oven
- Knife
Ingredients
- 1 round sourdough loaf
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1 cup frozen spinach, thawed and drained
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees. Slice off the top of the sourdough loaf and hollow out the center, leaving a 1-inch border around the edges. Set the bread pieces aside for dipping.
- In a mixing bowl, combine the softened cream cheese and mayonnaise until smooth. Stir in the spinach, artichoke hearts, mozzarella, Parmesan, garlic, salt, and black pepper.
- Spoon the mixture into the hollowed bread bowl. Place the filled loaf on a baking sheet.
- Bake for 25 minutes until the dip is hot and the cheese is melted and lightly browned on top. Let it rest for 5 minutes before serving.
Notes
Serve the dip straight from the bread bowl while it is warm. If the dip thickens as it cools, stir in a spoonful of the reserved bread crumbs to loosen the texture. Leftovers can be scooped out and reheated in a small oven-safe dish.
Course: Appetizer
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven, Knife
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven, Knife