Say hello to the only way to that you should be making spinach artichoke dip, from now until forever.
You obviously have an affinity for spinach artichoke dip already if you have landed on this article. I would hope you are drooling over the pictures, imagining just how delicious this warm appetizer would taste if it was in front of you right now.
At least that’s what I am doing right now as I write this, looking at the photos and wishing I hadn’t devoured this so quickly after making it…
The life of a food blogger can be tough, you know? So much food and not enough time to eat it!
Whenever we go out to eat, my husband and I always order the spinach artichoke dip if it’s on the menu. It’s one of those standard dishes that you can start any meal off with and you’re sure to be satisfied, no matter what you choose for your entree.
It’s also what I think of when I imagine the ideal game time snack. It’s creamy and cheesy, with copious amounts of carbs served alongside it.
That makes it just the thing you need to balance out all the beers you plan to throw back in celebration (or to drown your sorrows, depending on what team you happen to be rooting for).
I think that this recipe is a good luck charm, so really, if you make it the odds of your team winning are going to go up.
I swear, it’s science.
This warm dip is ooey-gooey delightfulness that brings so much happiness to your belly. Everyone will be gobbling it up in minutes from the moment it hits the table.
It doesn’t come as much of a surprise that this appetizer is going a hit with just about anyone you serve it to. How can you go wrong with a satisfying combination of cheese and vegetables?
If anything in the world could help to make vegetables downright addictive, it’s cheese.
You can serve a bread bowl full of this dip with toasted pieces of bread like what you see in the photos here. Or, if you want to serve it up with table crackers or even a variety of sliced vegetables, you certainly can.
Trust me, I’ve done the emergency panicked search of the pantry for something to dunk into a delicious homemade dip many a time. That’s exactly why I choose recipes like this one, that can go with so many different dunkers.
Just thinking about it, my mouth is literally starting to water yet again. I could make an entire meal out of this fantastic dip, and I would be a happy gal.
Granted, I would be ingesting way too many calories and carbs in the process… but perhaps it’s worth it? I don’t know for sure, but I would be willing to test this theory.
Let me know if you’d like to join me. I’m taking applications for Epic Spinach Artichoke Dip Eaters now.Print
There’s no need to go out to a restaurant for a gooey appetizer when you can make easy spinach artichoke dip at home.
- 1 tsp olive oil
- 2 cloves garlic, minced
- 1/2 medium yellow onion, peeled and diced (about 1/2 cup)
- 5 oz frozen spinach, thawed
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup cream cheese, softened
- 1 1/2 cups grated Parmesan cheese
- 2 13.75-oz cans artichoke hearts packed in water, drained and roughly chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 round 24-oz. boule loaves (pumpernickel or sourdough bread)
- Preheat oven to 350˚F.
- Coat a small skillet with the olive oil and place over medium-high heat. Once the oil is hot, add garlic and onion and cook until translucent, about 3 minutes. Remove from pan and set aside.
- Drain all of the water from the thawed spinach.
- In a large bowl, beat mayonnaise, sour cream, cream cheese, and Parmesan with a handheld electric mixer or your stand mixer. Once smooth, add garlic and onion mixture, spinach, and artichokes, and stir to combine. Season the mixture with salt and pepper to taste. Set aside.
- Remove the center of the loaf of bread, making a well that leaves a 1-inch border around the perimeter. Carefully peel off the top, and remove bite-sized chunks from the center, leaving a ½ to 1-inch layer on the bottom.
- Add the spinach mixture to the well in the bread. Place the bread bowl on a baking sheet lined with parchment paper.
- Bake for 30-40 minutes, until the dip is warmed through and the top begins to turn golden brown.
- While the dip is baking, roughly chop the bread you pulled from the center of the loaf and the additional loaf into bite-sized chunks. Transfer to a large rimmed baking sheet, spread in an even layer, and place in the oven for the last 5-7 minutes of baking to toast.
- Serve warm with toasted bread bites.
This dip can also be baked without a bread bowl, in a 2-quart baking dish for the same amount of time.
Keywords: spinach artichoke dip, bread bowl, sourdough, rye, pumpernickel
Cooking By the Numbers…
Step 1 – Prepare Vegetables, Soften Cream Cheese, and Measure Remaining Ingredients
Thaw the frozen spinach in a small bowl. You can do this at room temperature, or in the microwave for about 2 minutes.
Mince two cloves of garlic. I love to use my garlic press for this, since it makes the process so easy.
Peel and dice half of a medium-sized yellow onion to get about ½ cup total.
Drain the artichoke hearts and roughly chop them.
Soften the cream cheese to room temperature. You can speed this up by removing it from its wrapper, and microwaving it in a microwave-safe bowl for about 15-30 seconds on 50% power.
Measure all remaining ingredients as listed on the ingredients list.
Preheat your oven to 350˚F. Line a baking sheet with parchment paper, and get another rimmed baking sheet out so it’s ready when you need it.
Step 2 – Cook Garlic and Onion
Coat a small skillet with the olive oil and place it over medium-high heat. Once it’s hot, add the garlic and onion. Cook until the onion is translucent, stirring constantly for about 3 minutes.
Make sure that the garlic and onion don’t brown too much or they will take on a different profile that’s more bitter. To prevent burning, you may choose to wait to add the garlic until the last minute of cooking, if you like. Adjust the heat if necessary.
Remove from the pan and set aside.
Step 3 – Drain Spinach
Place the spinach in a fine mesh sieve, and press to drain all of the water out of it. Set aside.
Step 4 – Make Dip
Add the mayonnaise, sour cream, cream cheese, and grated Parmesan to a large bowl.
Beat to combine. I like to use my handheld electric mixer for this.
Once smooth, add the garlic and onion mixture, spinach, and artichokes, and stir to combine.
Scrape down the sides of the bowl with a spatula, and season the mixture with salt and freshly ground black pepper to taste.
Step 5 – Prepare Bread Bowl
Using a sharp, serrated bread knife, remove the center of one of the loaves of bread. You want to make a well that leaves a 1-inch border all around the sides.
Carefully peel off the top and remove bite-sized chunks from the center so there is about 1/2 to 1 inch remaining on the bottom. Set these aside.
Be careful not to break through the base or walls, since you don’t want your edible bowl to leak!
Step 6 – Fill and Bake
Fill the hollowed loaf with the spinach mixture, and place on the prepared baking sheet. Smooth the top with a spatula. Bake for 30-40 minutes.
The dip will be warmed through and the top will turn a golden brown when it is ready.
Step 7 – Toast Bread Bites
While the dip is baking, roughly chop the bread you pulled from the center of the loaf into bite-sized chunks if any larger pieces remain.
Slice the other loaf in a similar fashion.
Spread on a large rimmed baking sheet in an even layer. Place the baking sheet in the oven for the last 5-7 minutes of baking the dip to toast the bread bites.
Serve warm, with bites of bread for dipping. You can even eat the bowl!
What Kind of Bread Should I Use?
You really want to go for any kind of bread that comes in a boule shape, with a firm crust. In the ingredients list I mention sourdough and pumpernickel, and you could also go for a nice marbled or seeded rye. But not all bakeries and grocery stores carry these particular types of bread.
Thankfully, this dip goes with so many different types of bread! Try a French boule, an Italian-style boule, or even a country-style loaf if that’s all the store or bakery in your area happens to have when you are shopping.
As long as it’s relatively large and round enough for you to hollow out into a bowl shape, you’re good to go!
I personally prefer sourdough because the sour flavor paired with with the heavy and rich dip is the best match-up in the entire world. Rye is also a fantastic flavor, but if you want something everyone will love, the lighter French or Italian loaves make a great pairing.
What kind of boule will you serve this easy appetizer in? Tell us in the comments below, and be sure to come back to rate the recipe after you’ve tried it.
Looking for more game day recipes? Try out some of these tasty options:
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on September 2, 2010. Last updated: December 17, 2018 at 12:34 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.