Creamy Shamrock Spinach Artichoke Dip Bread Bowl Recipe with Easy Pull-Apart Crust
A comforting and crowd-pleasing spinach artichoke dip baked inside a sourdough bread bowl with a flavorful pull-apart crust, perfect for game nights and casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 6 cups fresh baby spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves minced garlic
- Salt and black pepper to taste
- Pinch of red pepper flakes (optional)
- 1 large round sourdough bread loaf (about 16 oz)
- 4 tbsp unsalted butter, melted
- 1 tsp garlic powder
- 1 tsp dried Italian herbs (oregano, basil, thyme mix)
- 2 tbsp chopped fresh parsley or chives
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, beat softened cream cheese with sour cream and mayonnaise until smooth and creamy, about 1-2 minutes.
- Finely chop spinach and artichoke hearts. Drain spinach well to avoid watery dip.
- Fold chopped spinach, artichokes, shredded mozzarella, Parmesan, minced garlic, salt, pepper, and optional red pepper flakes into the cream cheese mixture. Taste and adjust seasoning.
- Using a sharp knife, cut a circle about 2 inches from the top of the sourdough loaf. Remove the top and hollow out the inside, leaving about a 1-inch thick wall all around. Reserve bread bits for snacking or breadcrumbs.
- Score the bread crust into a grid pattern of 1-inch squares without cutting all the way through to create the pull-apart effect.
- Brush the crust generously with melted butter mixed with garlic powder and dried Italian herbs.
- Fill the bread bowl with the prepared spinach artichoke dip, mounding slightly in the center.
- Bake for 25-30 minutes until the dip is bubbly and golden on top and the crust is deep golden brown.
- Remove from oven and let cool for 5 minutes. Sprinkle fresh parsley or chives on top.
- Serve immediately by pulling apart the crust squares and dipping into the warm, creamy center.
Notes
Use fresh spinach and pat dry to avoid watery dip. Beat cream cheese with sour cream and mayo until ultra smooth to prevent lumps. Score bread crust carefully to create pull-apart squares without cutting through. Brush crust with garlic herb butter for flavor and moisture. Bake on a baking sheet lined with parchment for easy cleanup. For crispier bottom crust, bake on a preheated pizza stone or cast-iron skillet. Dip thickens as it cools. Reheat leftovers at 350°F for 15-20 minutes; crust will be less crisp.
Nutrition
- Serving Size: 1/8 of the bread bow
- Calories: 320
- Fat: 24
- Carbohydrates: 15
- Fiber: 2
- Protein: 12
Keywords: spinach artichoke dip, bread bowl, pull-apart crust, game night recipe, creamy dip, appetizer, crowd-pleaser, St. Patrick's Day