Description
This Spinach Artichoke Dip Bread Boat is a creamy, cheesy appetizer perfect for sharing. Cream cheese, sour cream, and a blend of mozzarella and Parmesan cheeses combine with spinach and artichoke hearts, all baked inside a hollowed-out sourdough loaf. The golden bubbly top and hearty bread shell make it a crowd-pleasing dip served with toasted bread chunks for dipping.
Ingredients
Scale
Bread
- 1 large round sourdough or Italian bread loaf
Dip
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup frozen spinach, thawed and drained
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip bread boat.
- Prepare Bread Boat: Cut the top off the sourdough loaf and carefully hollow out the inside, leaving about a 1-inch thick shell to hold the dip. Save the hollowed-out bread chunks for dipping later.
- Mix Base: In a mixing bowl, combine the softened cream cheese, sour cream, minced garlic, salt, and black pepper. Mix thoroughly until the mixture is smooth and creamy.
- Add Vegetables and Cheese: Fold into the cream cheese mixture the chopped artichoke hearts, thawed and drained spinach, shredded mozzarella, and grated Parmesan cheese, ensuring all ingredients are well incorporated.
- Fill Bread Boat: Spoon the spinach artichoke mixture into the hollowed-out bread loaf, filling it evenly and compactly.
- Bake: Place the filled bread loaf on a baking sheet and bake in the preheated oven for 25 to 30 minutes, until the top is bubbly and golden brown.
- Serve: Remove from the oven and serve warm with the reserved bread chunks for dipping and scooping the delicious spinach artichoke dip.
Notes
- Ensure the spinach is fully thawed and well-drained to avoid excess moisture in the dip.
- Use a sturdy bread like sourdough or Italian to hold the dip without becoming soggy quickly.
- For a spicier kick, add a pinch of crushed red pepper flakes to the dip mixture.
- Leftover dip can be refrigerated in an airtight container for up to 3 days and reheated before serving.
- For a crispier bread shell, lightly toast the hollowed-out bread loaf for 5 minutes before filling it with the dip.
