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Baked Spinach Artichoke Dip

This classic dip is warm, cheesy, great for a crowd, and even better when it is served in an edible bread bowl!
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 10oz package of frozen chopped spinach thawed and drained
  • 1 14oz jar of marinated artichoke hearts chopped
  • 8 oz cream cheese softened
  • ¼ cup sour cream
  • ⅓ cup mayonnaise
  • 2 tsp dijon mustard
  • ½ tbsp salt
  • ⅓ tbsp onion powder
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 2 cups shredded mozzarella cheese divided
  • ¼ cup grated parmesan
  • 1 large loaf of artisan bread optional

Method
 

  1. Preheat the oven to 350°
  2. In a large mixing bowl, using a hand mixer or a wooden spoon, combine spinach, artichokes, cream cheese, mayo, sour cream, and mustard.
  3. Season with salt, onion powder, black pepper, and garlic powder. Fold in ½ cup of mozzarella cheese.
Bread Bowl
  1. If using a bread loaf, use a bread knife to cut off the top of the loaf, about ½ an inch. Use a knife or spoon to hallow out the bread, leaving just enough so it maintains its shape. Cut the removed bread into cubes.
  2. Place the bread bowl and cubes on a baking sheet and drizzle the inside with olive oil and bake for 5-7 minutes. Remove from oven and set cubes aside.
  3. Scoop the spinach dip into the center of the bowl, topping with remaining mozzarella cheese and parmesan cheese.
  4. Place back in the oven for 25-30 minutes or until the dip is hot in the middle and the cheese is browned on top.
Baking Dish
  1. If using a baking dish, simply place the dip in a greased 9in round casserole/baking dish and top with cheeses. Bake 25-30 minutes or until the dip is hot in the middle and the cheese is browned on top.
Serving
  1. Serve the dip while still hot with the cubed bread (if applicable), carrot sticks, broccoli florets, cucumber slices, crackers, pita chips, or pretzel sticks.