Spinach and Artichoke Bread Bowl
Delight your guests with a creamy and cheesy spinach and artichoke dip served in an edible bread bowl. Perfect for parties, this appetizer is both fun and delicious, with a presentation that encourages communal enjoyment.
Prep time: 10 minutesCook time: 40 minutesServes: 8
Ingredients
1 large round sourdough bread
2 tablespoons olive oil
2 cloves garlic, minced
8 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
14-ounce can artichoke hearts, drained and chopped
10 ounces frozen spinach, thawed and drained
1/4 teaspoon crushed red pepper flakes
Salt and black pepper to taste
Instructions
1. Preheat oven to 375°F (190°C).
2. Cut the top off the sourdough bread and remove the interior, leaving a thick shell to form a bowl.
3. Brush the inside of the bread bowl with olive oil and bake for 10 minutes until slightly crispy.
4. In a large bowl, mix the cream cheese, sour cream, and mayonnaise until smooth.
5. Stir in mozzarella, Parmesan, garlic, artichokes, spinach, red pepper flakes, salt, and pepper.
6. Spoon the mixture into the bread bowl and place it on a baking sheet.
7. Bake for 25-30 minutes until the dip is hot and bubbly and the cheese is golden.
8. Serve warm with chunks of the removed bread or additional dipping options.
Storage
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Keep the bread separate to avoid sogginess.
Reheating
Preheat oven to 350°F (175°C). Reheat dip in an oven-safe dish for 10-15 minutes, or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
