Vegan Spinach Artichoke Dip in Bread Bowl

Total time50 min

Prep time20 min

Cook time30 min

Vegan Spinach Artichoke Dip in Bread Bowl

This dip turns a hollowed sourdough boule into its own edible serving vessel, packed with a rich, garlicky spinach and artichoke filling that bakes until hot and bubbling. Garlic sizzled in olive oil brings deep flavor to the base, while the artichoke hearts and well-drained spinach give it that classic hearty, savory texture in every scoop. Onion powder and a pinch of red pepper flakes add a little warmth and depth without overpowering the dish. As it bakes, the top turns golden and gorgeous, and the torn bread chunks around the bowl are perfect for scooping up every last bit. It's a crowd-pleasing party centerpiece that fits neatly into a vegan spread, no one will guess it started as a simple loaf of bread. Serve it warm, straight from the oven, for the best pull-apart, dippable texture.

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Ingredients

8 servings

For the bread bowl

1 round sourdough boule (about 1 lb), for the bread bowl
Izzio Artisan Bakery San Francisco Style Sourdough Bread, 24 oz BREADSMITH BREAD SOURDOUGH SLICED
Bonanza Sourdough Bread, 20.4 oz
Truckee Sourdough Company Sliced Sour Round Bread Z Best Natural Sourdough
See all

For the dip

1 tbsp olive oil
3 cloves garlic, minced
1 package (10 oz) frozen chopped spinach, thawed and squeezed very dry
1 can (14 oz) artichoke hearts, drained and roughly chopped
8 oz cream cheese, softened
½ cup sour cream
½ cup mayonnaise
1 cup shredded mozzarella cheese, divided
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
¾ cup grated parmesan cheese, divided
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
½ tsp onion powder
¼ tsp crushed red pepper flakes (optional)
salt and pepper, to taste

Instructions

1
Preheat the oven to 375°F (190°C). Line a baking sheet with foil or parchment.
2
Using a serrated knife, cut a wide circle (about 4 inches across) from the top of the sourdough boule and lift off the lid. Hollow out the interior, leaving a 1-inch-thick wall and base, and tear the removed bread and lid into large chunks. Arrange the bread bowl and chunks on the prepared baking sheet.

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