Ingredients
Scale
For the Bread:
- 1 round sourdough bread loaf (about 1-1.5 lbs)
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For the Artichoke Dip:
- 8 oz cream cheese, softened to room temperature
- ½ cup sour cream
- ½ cup mayonnaise
- 1½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup frozen spinach, thawed and squeezed completely dry
- 3-4 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon Italian seasoning
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil or parchment paper.
- Prepare Bread: Using a sharp serrated knife, cut a circle from the top of the bread loaf (about 1-2 inches from the edge). Set the top aside—this becomes a lid. Carefully hollow out the inside of the bread, leaving about a 1-inch thick wall all around. Cut or tear the removed bread into bite-sized pieces for dipping. Set aside.
- Make Dip: In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well combined. Add 1 cup mozzarella, ¼ cup Parmesan, chopped artichoke hearts, thoroughly dried spinach, minced garlic, salt, pepper, red pepper flakes (if using), and Italian seasoning. Stir until everything is evenly distributed. Taste and adjust seasonings if needed.
- Stuff Bread: Spoon the artichoke dip mixture into the hollowed bread bowl, packing it in gently. Top with remaining ½ cup mozzarella and ¼ cup Parmesan cheese. Replace the bread top if desired (or leave open for more crispy surface area).
- Prepare Bread Pieces: In a small bowl, mix melted butter with garlic powder and Italian seasoning. Brush this mixture over the outside of the stuffed bread and over the bread pieces you set aside for dipping. Arrange bread pieces on the same baking sheet around the stuffed loaf.
- Wrap and Bake: Wrap the stuffed bread loosely in aluminum foil (leave the top exposed if you didn’t replace the lid). Bake for 20-25 minutes, then remove foil and bake an additional 5-10 minutes until cheese is melted, bubbly, and lightly golden on top. The bread pieces should be toasted and crispy.
- Serve: Remove from oven and let cool for 5 minutes before serving. Place the stuffed bread on a serving platter surrounded by the toasted bread pieces. Guests can tear pieces from the bread bowl itself or use the provided dipping pieces to scoop out the hot dip.
Notes
- Squeeze spinach completely dry in a kitchen towel or paper towels—excess moisture makes watery dip.
- Soften cream cheese to room temperature for easy mixing and smooth texture.
- Don’t skip hollowing the bread properly—you need that space for the dip!
- The bread pieces bake alongside the bowl, so everything is ready at once.
- For extra flavor, add crumbled bacon or diced jalapeños to the dip.
- If bread starts browning too quickly, tent with foil until dip is fully heated.
- Leftover dip can be reheated and served with crackers or fresh bread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/10 of recipe (approximate)
- Calories: 385
- Sugar: 3g
- Sodium: 685mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 14h
- Cholesterol: 58mg