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Creamy Spinach Artichoke Stuffed Bread Bowl

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A warm, cheesy spinach artichoke dip baked inside a golden-crusted bread bowl—perfect for parties, potlucks, or cozy gatherings. Gooey, rich, and irresistibly shareable, this appetizer is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 large round artisan bread loaf (about 1 lb, sourdough or country-style)
  • 2 tablespoons unsalted butter, melted
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream (or plain Greek yogurt)
  • 1/4 cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 cup frozen chopped spinach, thawed and squeezed dry (or 6 oz fresh spinach, wilted and chopped)
  • 2 cloves garlic, minced (or 1/2 tsp garlic powder)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Extra grated parmesan (for garnish)
  • Chopped fresh parsley (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Using a serrated knife, slice the top off the bread loaf (about 1 inch below the top). Scoop out the soft inside, leaving a 1-inch shell. Cut the scooped bread into cubes for dipping.
  3. In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Stir until smooth.
  4. Add mozzarella, parmesan, chopped artichoke hearts, spinach, garlic, salt, pepper, and red pepper flakes. Mix well.
  5. Taste and adjust seasoning as desired.
  6. Spoon the filling into the prepared bread bowl, filling to the top but not overpacking.
  7. Brush the inside and outside of the bread bowl and bread cubes with melted butter.
  8. Place the filled bread bowl and bread cubes on the baking sheet.
  9. Bake for 15–20 minutes, until the filling is hot, bubbly, and the top is browned. Bread cubes should be golden and crisp.
  10. Sprinkle extra parmesan and chopped parsley over the top.
  11. Let cool for 5 minutes before serving. Serve warm, surrounded by toasted bread cubes for dipping.

Notes

Squeeze spinach thoroughly to avoid watery filling. Don’t overstuff the bread bowl—leave a little room for expansion. For extra-crunchy bread cubes, pre-toast them for 5 minutes before baking. Assemble up to 4 hours ahead and refrigerate; bake just before serving. Gluten-free and dairy-free variations are possible. Filling is very hot right out of the oven—let cool briefly before serving.

Nutrition

Keywords: spinach artichoke dip, bread bowl, party appetizer, creamy dip, easy appetizer, stuffed bread, cheese dip, vegetarian option, potluck recipe

Find it online: https://bitefuljoy.com/creamy-spinach-artichoke-stuffed-bread-bowl-recipe-easy-party-appetizer/