Stuffed Spinach Artichoke Dip Bread Bowls are the ultimate party appetizer that combines creamy, cheesy goodness with the delightful crunch of freshly baked bread. Perfect for game days, gatherings, or any casual get-together, these bread bowls are filled with a rich spinach and artichoke dip that will have everyone coming back for more. This recipe is not only delicious but also easy to prepare, making it a must-try for any home cook looking to impress their guests.
Ingredients
- 4 large bread bowls (sourdough or round bread)
- 1 cup frozen spinach, thawed and drained
- 1 cup canned artichoke hearts, chopped
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Bread Bowls: Preheat your oven to 350°F (175°C). Cut the tops off the bread bowls and hollow out the insides, leaving about 1/2 inch of bread on the sides. Save the removed bread for dipping or other uses.
- Make the Spinach Artichoke Dip: In a large mixing bowl, combine the softened cream cheese, sour cream, mozzarella cheese, and Parmesan cheese. Mix until smooth. Stir in the chopped spinach, artichoke hearts, minced garlic, onion powder, salt, black pepper, and red pepper flakes (if using). Ensure all ingredients are well combined.
- Fill the Bread Bowls: Spoon the spinach artichoke dip mixture into each hollowed bread bowl, filling them generously.
- Bake the Bread Bowls: Place the filled bread bowls on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and the tops are golden brown.
- Garnish and Serve: Remove the bread bowls from the oven and let them cool slightly. Garnish with chopped fresh parsley before serving. Enjoy with the reserved bread pieces for dipping!
FAQs
Can I make the spinach artichoke dip ahead of time?
Yes! You can prepare the spinach artichoke dip a day in advance and store it in the refrigerator. Just fill the bread bowls and bake them when you’re ready to serve.
What type of bread is best for bread bowls?
Sourdough or round artisan bread works best for making bread bowls due to their sturdy structure and flavor. You can also use French bread if you prefer.
Can I freeze the spinach artichoke dip?
Yes, you can freeze the spinach artichoke dip before filling the bread bowls. Just make sure to store it in an airtight container. Thaw it in the refrigerator before using.
What can I serve with the leftover bread?
The leftover bread can be served as dippers with the spinach artichoke dip or used to make croutons for salads or soups.