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Witch's Cauldron Spinach Artichoke Dip Bread Bowl
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Mixing bowl
  • Oven

Ingredients
  

  • 1 large round sourdough bread loaf
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz can artichoke hearts, drained and chopped
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat the oven to 375 degrees. Cut a circle around the top of the sourdough loaf and remove the inner bread to create a bowl shape. Set the removed bread pieces aside for dipping.
  • In a mixing bowl, combine the cream cheese, sour cream, Parmesan, mozzarella, minced garlic, salt, and black pepper. Stir until smooth.
  • Add the drained spinach and chopped artichoke hearts to the cheese mixture. Mix until evenly distributed.
  • Spoon the dip into the hollowed bread bowl. Place the filled loaf on a baking sheet.
  • Bake for 20 to 25 minutes until the top is lightly golden and the dip is hot throughout. Serve with the reserved bread pieces.

Notes

Squeeze the spinach very well before mixing so the dip does not turn watery inside the bread. If the loaf starts to brown too quickly on top, loosely cover it with foil for the last 10 minutes of baking. Leftovers reheat best in a 350-degree oven for 10 minutes to restore the crust texture.
Course: Appetizer
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Oven