Creamy Spinach Artichoke Dip in a Sourdough Bread Bowl with Toasted Baguette

Spinach and artichokes might not be the flashiest vegetables, but when you swirl them into a creamy, cheesy dip and serve it in a warm, crusty sourdough bowl, they become the star of the party. This version skips the extra mixing and baking-just warm the dip until hot and bubbly, then spoon it into a hollowed bread bowl.

The bread you scoop out of the bowl is perfect for dipping, along with crispy toasted baguette slices. It’s a gone-in-a-flash appetizer that’s ideal for game day or any gathering. Save the bread bowl for serving and watch everyone dig in!

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Ingredients

1 unit Spinach and Artichoke DipView ingredient guideLike ingredientDislike ingredient

2 unit BaguetteView ingredient guideLike ingredientDislike ingredient

1.5 ounce Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Sourdough Bread BowlView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the middle position and preheat the oven to 425°F.
2. Bring a large pot of water to a boil. Add the thawed bag of spinach artichoke dip. Boil, turning occasionally with tongs to prevent the bag from sticking to the bottom, for 10 minutes. (If starting with a frozen bag, boil for 20 minutes.) Carefully remove the bag from the water using tongs. Caution: The bag will be very hot. Cut one corner with scissors before serving.
3. Meanwhile, cut a 2- to 4-inch circle into the top of the sourdough bread bowl and remove the top. Scoop out the inside of the bread to create a bowl, reserving the removed bread for dipping. Brush the inside of the bread bowl with 1 tablespoon olive oil or melted butter and season with salt and pepper. Place the bread bowl on one side of a baking sheet.
4. Slice each baguette crosswise into 8-10 rounds. Arrange the baguette slices on the empty side of the baking sheet. Drizzle with olive oil and season with salt and pepper.
5. Toast the baguette slices and bread bowl on the middle rack until the baguette is lightly toasted and the bread bowl is warmed through, 7-8 minutes. For extra golden baguette slices, move the baking sheet to the top rack and toast until golden brown, another 7-8 minutes.
6. Serve the hot spinach artichoke dip in the bread bowl with the toasted baguette slices (and any other dippers) on the side.

Recipe Tips

FAQ

Can I use a different type of bread for the bowl?

Yes, any round, crusty bread like a boule or round loaf works well. Just make sure it’s large enough to hold the dip.

How do I thaw the spinach artichoke dip?

Thaw the dip in the refrigerator overnight or place the sealed bag in a bowl of cold water for about 30 minutes before boiling.

Can I make this dip ahead of time?

You can prepare the bread bowl and toast the baguette slices ahead of time, but the dip is best served hot and fresh. Reheat the dip in a saucepan or microwave before serving.