Imagine a creamy, savory dip nestled inside a crusty sourdough bread bowl, perfect for sharing. This Spinach and Artichoke Bread Bowl is a crowd-pleaser that combines the comforting flavors of spinach and artichoke with a cheesy, tangy twist. It’s great for gatherings or a cozy night in.
Sourdough bread acts as a delicious, edible serving dish, adding a tangy flavor and crunchy texture. Olive oil is brushed on the bread to help it crisp up in the oven. Garlic, minced and mixed into the dip, adds a fragrant depth. Cream cheese provides a creamy base, while sour cream and mayonnaise add tanginess and richness. Mozzarella cheese melts beautifully, and Parmesan cheese brings a nutty, savory note. Artichoke hearts offer a mild, slightly tangy flavor that complements the spinach, which adds color and a touch of earthiness. A pinch of crushed red pepper flakes gives it a subtle heat, and finally, season with salt and black pepper to taste.
Serve this bread bowl with the chunks of bread you removed earlier, or offer an assortment of colorful bell pepper strips, carrot sticks, and celery for a crunchy, fresh contrast. It also pairs beautifully with a chilled white wine or a light, fruity beer.
Start by preheating your oven to 375°F (190°C). While that's warming up, take your large round sourdough bread and cut off the top. You'll want to hollow out the inside, leaving a good half-inch shell to form your bread bowl. It's important that it's sturdy enough to hold the filling without collapsing.
Next, brush the inside of the bread bowl with a couple of tablespoons of olive oil. Pop it in the oven for about 10 minutes. This will give it a nice, crispy texture that complements the creamy dip.
While the bread is baking, let's get to work on the dip. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth. Then, stir in the mozzarella, Parmesan, garlic, chopped artichokes, thawed and drained spinach, and crushed red pepper flakes. Season with salt and black pepper to your liking. Make sure everything is well incorporated.
Take your now slightly crispy bread bowl out of the oven and fill it with the creamy mixture. Place it on a baking sheet to catch any overflow (because trust me, it might bubble over a bit).
Return the filled bread bowl to the oven and bake for 25-30 minutes. You'll know it's ready when the dip is hot and bubbly and the cheese on top is golden brown.
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