Vegetarian Spinach Artichoke Dip in Bread Bowl

Total time50 min

Prep time20 min

Cook time30 min

Vegetarian Spinach Artichoke Dip in Bread Bowl

This warm, bubbling dip turns a hollowed sourdough boule into its own edible serving bowl, packed with a creamy blend of spinach, artichoke hearts, cream cheese, sour cream, and mayonnaise. Garlic sautéed until fragrant and just golden gives the base real depth, while a hit of onion powder and optional red pepper flakes keep every bite lively. Melted mozzarella folded through the filling and scattered on top bakes up golden and gooey, so the dip pulls apart in long, cheesy strands. The torn bread chunks around the loaf are made for scooping, soaking up every last bit of the warm, savory filling. It's an easy make-ahead crowd-pleaser for game day, potlucks, or just a cozy night in, and it's a solid pick for a vegetarian spread. No forks required — just dig in with the bread.

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Ingredients

8 servings

For the bread bowl

1 round sourdough boule (about 1 lb), for the bread bowl
Schar Rustic Loaf, Sourdough
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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
¾ cup grated parmesan cheese, divided
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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