Spinach Artichoke Dip Stuffed Bread Bowl (Green Dip)

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This hot, creamy dip is loaded with spinach and artichoke hearts, baked right inside a crusty bread bowl until bubbly and golden.

The bread becomes the serving dish and the dippers, making it a self-contained appetizer that feeds a crowd.

Why You’ll Love It

  • All-in-one presentation—the bowl is edible
  • Rich, creamy, and packed with vegetables
  • Crowd-pleasing party appetizer
  • Can be prepped ahead and baked when guests arrive
  • Festive green color perfect for St. Patrick’s Day

Ingredients

For the Dip

  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 1 can (14 ounces) artichoke hearts, drained and chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Bread Bowl

  • 1 large round bread loaf (sourdough, Italian, or pumpernickel), about 8-9 inches diameter
  • 2 tablespoons olive oil or melted butter
  • Garlic salt (optional)

Additional Dippers

  • Baguette slices, toasted
  • Tortilla chips
  • Crackers
  • Raw vegetables (celery, carrots, bell peppers)

Steps

1. Preheat your oven to 375°F (190°C).

2. Thaw the frozen spinach and squeeze out as much water as possible using a clean kitchen towel or paper towels—this step is critical to prevent a watery dip.

3. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise.

4. Beat with a hand mixer or stir vigorously until smooth and well combined.

5. Add the mozzarella, Parmesan, and minced garlic, and stir to combine.

6. Fold in the squeezed spinach and chopped artichoke hearts.

7. Season with red pepper flakes if using, salt, and black pepper.

8. Mix until all ingredients are evenly distributed.

9. Cut a circle in the top of the bread loaf, about 5-6 inches in diameter.

10. Remove the top and set aside.

11. Hollow out the inside of the bread, pulling out chunks and leaving about a 1-inch thick wall all around.

12. Cut or tear the removed bread into bite-sized pieces for dipping.

13. Brush the inside of the bread bowl and the bread pieces with olive oil or melted butter.

14. Sprinkle with garlic salt if desired.

15. Spoon the spinach artichoke mixture into the bread bowl, packing it in and mounding slightly on top.

16. Place the filled bread bowl on a baking sheet.

17. Arrange the bread pieces around the bowl on the baking sheet.

18. Bake for 25-30 minutes until the dip is hot and bubbly and the bread pieces are toasted.

19. If the bread bowl edges brown too quickly, tent loosely with foil.

20. Let cool for 5 minutes before serving—the dip will be very hot.

21. Place on a serving board surrounded by the toasted bread pieces and additional dippers.

Helpful Tips and Substitutions

Squeezing the spinach dry is the most important step—wet spinach will make the dip runny and watery.

Fresh spinach can be used—sauté 1 pound in a pan until wilted, then cool and squeeze dry.

Frozen artichoke hearts work just as well as canned and have a slightly better texture.

Marinated artichoke hearts add extra flavor but drain them well and skip the added salt.

For a lighter dip, substitute Greek yogurt for the sour cream.

Add 1/4 cup of chopped sun-dried tomatoes for color and flavor variation.

Asiago or fontina cheese can substitute for part of the mozzarella.

If you cannot find a suitable bread bowl, bake the dip in a cast iron skillet instead.

Serving Ideas

Present on a large wooden cutting board surrounded by various dippers for a dramatic display.

Once the bread bowl is eaten, the dip can continue to be served with chips or vegetables.

Provide small plates and cocktail napkins for easy eating.

This dip is rich—a little goes a long way, so it serves more people than you might expect.

Pair with a crisp white wine or cold beer for adult gatherings.

Make-Ahead and Storage

The dip mixture can be made up to 2 days ahead and stored in an airtight container in the refrigerator.

Hollow out the bread bowl up to 1 day ahead, wrap tightly in plastic wrap, and store at room temperature.

Fill the bread bowl with dip and bake just before serving for best results.

Leftover dip (without the bread) can be refrigerated for up to 5 days.

Reheat leftover dip in the microwave or in a 350°F oven until warmed through.

The dip can be frozen (without bread) for up to 2 months—thaw in the refrigerator overnight before reheating.

Leftover toasted bread pieces can be stored in an airtight container at room temperature for 2 days or frozen for longer storage.

The Ultimate Party Starter

Spinach artichoke dip in a bread bowl is the kind of appetizer that becomes the centerpiece of any table.

The presentation is impressive but the preparation is straightforward.

Expect this to be the first thing to disappear at any gathering.

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