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Easy Game Day Spinach Artichoke Dip Bread Bowl

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A creamy, cheesy spinach artichoke dip baked inside a crusty sourdough bread bowl. Perfect for game day gatherings, this one-bowl wonder requires minimal cleanup and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 large round sourdough bread loaf (about 8–9 inches wide)
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup frozen chopped spinach, thawed and drained
  • 1 can (14 oz) artichoke hearts, drained and roughly chopped
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons butter, melted

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center.
  2. Prepare the bread bowl: Use a serrated knife to cut a circle about 2 inches from the edge of the top of the bread. Cut at a slight angle inward to make a lid. Lift off the top and set aside. Use your hands to pull out the soft bread inside, leaving about a 1-inch thick wall all around. Save the pulled-out bread pieces for toasting.
  3. Squeeze the spinach: Wrap the thawed frozen spinach in paper towels or a clean kitchen towel and squeeze firmly until no more water comes out.
  4. Mix the dip filling: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth. Add the drained spinach, chopped artichoke hearts, 1 cup of the mozzarella, the Parmesan, minced garlic, salt, pepper, and red pepper flakes (if using). Mix until evenly distributed.
  5. Brush the bread: Brush the melted butter all over the inside of the bread bowl and the cut side of the lid.
  6. Fill the bread bowl: Spoon the dip mixture into the hollowed-out bread, packing it in gently. Sprinkle the remaining 1/2 cup mozzarella over the top.
  7. Bake: Place the filled bread bowl on a baking sheet. Put the lid next to it on the sheet (cut side up). Bake for 25-30 minutes, until the dip is hot and bubbly and the cheese on top is melted and golden.
  8. Check the top: If the bread lid is browning too fast, tent it loosely with foil after about 15 minutes.
  9. Rest and serve: Let the bread bowl sit for 5 minutes before serving. Place the lid back on top or arrange the toasted bread pieces around the bowl for dipping.

Notes

Don’t skip draining the spinach thoroughly to avoid watery dip. Use room temperature cream cheese for smooth mixing. Choose a dense, crusty sourdough loaf for best results. Toast the extra bread pieces with olive oil and salt for dipping. The dip can be prepared up to 24 hours in advance and refrigerated.

Nutrition

Keywords: spinach artichoke dip, bread bowl, game day appetizer, party dip, easy appetizer, sourdough bread bowl, creamy dip

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