I’ve tried countless Spinach Artichoke Dips over the years, and it remains one of my all-time favorite appetizers. After experimenting with different versions, I’ve perfected a recipe that fits my taste and made it my own. It’s always a hit at family gatherings and parties—I never leave without someone asking for the recipe! Creamy, flavorful, and irresistibly delicious, this dip is a must-have for any occasion.
Ingredients:
Homemade Sourdough Loaf
Olive Oil
Garlic Salt
8 oz. Cream Cheese, softened
1 cup Sour Cream
1/2 cup Mayo
2- 3 Garlic Cloves, pressed or minced
10 oz. Chopped spinach (fresh or frozen – when using frozen, thaw and squeeze out as much water as possible)
14 oz. can marinated Artichokes, drained and chopped
1 Red Bell Pepper, diced
3/4 cup freshly shredded Parmesan Cheese
1 1/2 cup freshly shredded Mozzarella Cheese
Loaf Instructions:
- Preheat the oven to 350 degrees Fahrenheit.
- Cut the top off of the sourdough and remove the center of the loaf. Leave a 3/4 inch to 1 inch shell around the edges of the loaf to form a bowl.
- Cut the top and center that were removed from the loaf into 1-inch pieces and set aside.
- Drizzle the inside of the sourdough bread bowl with olive oil. Then sprinkle with garlic salt to taste.
- Bake the loaf in the oven for 5-8 minutes.
Dip Instructions:
- Using a blender or mixer, blend cream cheese, sour cream, and mayo together until fluffy and add to a medium saucepan.
- Add pressed garlic cloves, spinach, artichokes, diced red bell pepper, 1/2 cup of parmesan cheese, and 1 cup of mozzarella cheese.
- Combine and cook on medium-low heat for 3-5 minutes until melted and well combined.
- Pour the cheese mixture into the sourdough bread bowl.
- Top with the remaining 1/2 cup of mozzarella cheese and sprinkle with 1/4 cup of parmesan cheese.
- Bake uncovered on a baking sheet (or in a casserole dish) for 25-30 minutes until the center is hot and the cheese on top is melted.