Go Back
Witch’s Cauldron Spinach Artichoke Dip in Sourdough Bowl
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven

Ingredients
  

  • 1 round sourdough bread loaf
  • 10 oz frozen chopped spinach, thawed and drained
  • 1 can (14 oz) 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°F. Line a baking sheet with foil.
  • Cut a circle around the top of the sourdough loaf and remove the lid. Hollow out the center, leaving a 1-inch thick wall on all sides.
  • In a large 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 bowl. Mix until evenly distributed.
  • Spoon the mixture into the hollowed sourdough bowl. Place the filled loaf on the prepared baking sheet.
  • Bake for 25 minutes, or until the top is lightly browned and the dip is hot throughout. Serve the bread lid and removed bread chunks on the side for dipping.

Notes

Make the dip filling the night before and store it in the refrigerator, then assemble and bake at the office if a kitchen is available. Reheat leftovers in a 350°F oven for 10 minutes to restore the creamy texture. Skip the salt if your Parmesan is very salty.
Course: Appetizer
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven