Artichoke Spinach Dip Recipe
Served in a hollowed-out honey wheat bread loaf with potato chips.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dip
Bread Bowl & Garnish
To Serve
Method
Dip
Prepare spinach and artichokes
Thaw frozen chopped spinach completely (overnight in fridge or microwave). Squeeze out as much liquid as possible using a clean kitchen towel or several layers of paper towels until very dry (aim for about 3/4 to 1 cup drained spinach). Drain canned artichoke hearts well and chop into bite-size pieces.
Mix base
In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream and mayonnaise and whisk until fully combined and creamy.
Add flavorings and cheeses
Stir in grated Parmesan, shredded mozzarella (reserve 1/4 cup for topping if you like), minced garlic, lemon juice, Worcestershire sauce, kosher salt, black pepper, and crushed red pepper flakes (if using). Mix until even.
Combine with vegetables
Fold the drained spinach and chopped artichoke hearts into the cheese mixture until evenly distributed.
Bake the dip
Preheat oven to 350°F (175°C). Spoon the dip into an oven-safe dish (or directly into the hollowed bread bowl if it’s oven-safe). Sprinkle reserved 1/4–1/2 cup shredded mozzarella over the top. Bake 20–25 minutes, until the dip is bubbling and the top is lightly golden. If using the bread bowl, bake on a baking sheet to catch any drips.
Bread Bowl & Garnish
Prepare the bread bowl
About 10 minutes before the dip finishes baking, use a serrated knife to cut a large circle or rectangle from the top of the honey wheat loaf. Remove the top and scoop out the soft interior, leaving a 1-inch-thick shell so the bowl holds the warm dip. Tear the removed bread into chunks and reserve for dipping.
Crisp the bread edges (optional)
Brush the inside rim of the hollowed loaf and the removed chunks lightly with olive oil. Place the hollowed loaf and chunks on a baking sheet and toast in the oven for 6–8 minutes while the dip bakes, until slightly crisp but not hard.
Assemble
When the dip is bubbly and golden, remove from oven. Spoon the hot dip into the hollowed honey wheat loaf. Sprinkle extra shredded mozzarella on top if desired, and broil 1–2 minutes to brown the cheese (watch carefully). Garnish with chopped fresh parsley.