Description
This Spinach Artichoke Dip Bread Boat is a warm, creamy, and cheesy appetizer baked right inside a crusty loaf of bread—perfect for parties, game day, or any time you’re craving comforting finger food.
Ingredients
Scale
- 1 large loaf of crusty bread (e.g., sourdough or French bread)
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup canned artichoke hearts, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tbsp olive oil (optional, for brushing bread)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice off the top of the bread loaf and hollow out the center to create a bread boat, leaving about an inch of bread on all sides. Save the removed bread for dipping.
- In a mixing bowl, combine spinach, artichokes, cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, salt, and pepper. Mix until well blended.
- Spoon the dip mixture into the bread boat, smoothing the top evenly.
- Place the filled bread boat on a baking sheet. Optionally brush the outer bread with olive oil for a golden finish.
- Bake for 25–30 minutes, or until the dip is hot and bubbly and the bread is lightly toasted.
- Remove from the oven and let cool slightly before serving. Serve with the reserved bread pieces, crackers, or veggies.
Notes
- You can use fresh spinach instead of frozen—just sauté it down first and squeeze out excess moisture.
- Try adding a pinch of crushed red pepper flakes for a slight kick.
- Use a combination of cheeses like Gruyère or white cheddar for added depth.
- This can also be made ahead and baked just before serving.
Nutrition
- Serving Size: 1/8 of loaf
- Calories: 290
- Sugar: 2g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
Keywords: spinach artichoke dip, bread boat, appetizer, cheesy dip, party snack, vegetarian