Spinach Artichoke Baked Dip in a bread bowl is guaranteed crowd pleaser. It is a classic for a reason and no one can resist this delicious baked dip. A true party classic that never goes out of style.
You can make this dip into a healthier spinach artichoke dip by using greek yogurt in place of sour cream and you won’t be able to taste the difference. Even your picky eater kids will like this cheesy spinach artichoke dip. More easy, low maintenance dip recipes check out this collection of crock pot dip recipes.
MORE BAKED DIP RECIPES YOU MIGHT LIKE
Hot Crab Dip | Pepperoni Pizza Dip | White Pizza Dip
What We Love About This Recipe
- 35 Minute Dip: You can make this artichoke spinach dip baked in 35 minutes start to finish.
- Family Friendly: This baked artichoke spinach will have your families mouths watering.
- Great of Parties and Gatherings: Perfect appetizer, this baked spinach artichoke dip served in a bread bowl is sure to be a hit at your next gathering.
Ingredient Notes
- Artichoke Hearts: For this recipe, I used a can of quartered artichoke heads, just a store brand.
- Spinach: You should use frozen chopped spinach, make sure to allow it to thaw and squeeze out excess liquid. You can also use fresh spinach too, but you should steam first.
- Cream Cheese: I used a store brand of full fat cream cheese, but you can also use a light or low fat cream cheese.
- Sour Cream or Greek Yogurt: Both sour cream or greek yogurt will work in this recipe, I used greek yogurt.
- Water Chestnuts: In this recipe, I used a can of pre-sliced water chestnuts.
- Mayonnaise: I used Cains mayo in this recipe, you can use any mayo you’d like.
Equipment Needed
- Cutting Board
- Knife
- Large Mixing Bowl
- Serving Dish
How to Make Artichoke Dip
These are the basic steps for making Spinach Artichoke Baked Dip. Please refer to the recipe card below for more detailed instructions.
STEP 1: MAKE THE FILLING
First preheat the oven to 350 degrees. In a large mixing bowl, combine cream cheese, mayonnaise, greek yogurt or sour cream, garlic powder, crushed red pepper flakes, salt, pepper, onion powder, and oregano, mix. Then add the parmesan, half of mozzarella cheese, water chestnuts, spinach, and artichokes.
STEP 2: MAKE THE BREAD BOWL
Now make you bread bowl by cutting just the center of a loaf of bread, making sure not to cut all the way through. Spoon in the filling mixture to the bread bowl then top with the remaining mozzarella cheese. If you don’t have a bread bowl, you can skip this step and just add to the baking dish.
STEP 3: BAKE STUFFED BREAD BOWL
Bake the bread bowl stuffed with cheesy spinach artichoke dip for 25-30 minutes at 350 degrees. You will know its done when the bread has toasty golden brown color and the mozzarella cheese melting and bubbling. Brush the bowl with a little olive oil to toast it up. Also, try adding some fresh herbs.
Prep and Storage Tips for this Healthier Spinach Artichoke Dip
HOW TO MAKE THIS SPINACH ARTICHOKE DIP RECIPE AHEAD OF TIME
To make ahead of time, make the filling 1-3 days prior and store in the fridge, once you are ready to cook add the filling to the bread bowl and cook in the oven.
HOW TO STORE THIS BAKED SPINACH ARTICHOKE DIP RECIPE
This baked spinach artichoke dip recipe is best stored in the fridge in an airtight container for 3 to 4 days.
HOW TO REHEAT THIS ARTICHOKE DIP CREAM CHEESE RECIPE
To reheat leftovers, you can either microwave for about about 1 minutes until hot, or reheat in the oven or air fryer fro 5-8 minutes until hot.
Frequently Asked Questions about Cheesy Spinach Artichoke Dip
It should not sit out in room temperature for more than 2 hours. To extended it’s time, fill a tray of ice and place the serving in when serving.
You should not freeze this baked spinach artichoke dip, as doing so will cause the both the sour cream and mayonnaise to separate.
Yes, you can make the filling 1-3 days prior. When you are ready to make and serve, add the filling to the bread bowl, bake and serve!
This spinach artichoke baked dip has a combination of cream cheese, sour cream/greek yogurt, parmesan and mozzarella cheese, artichokes, spinach, and water chestnuts.
Expert Tips for Making This Baked Artichoke Spinach Dip Recipe
- Sub out Water Chestnuts: If you are not a fan of the flavor or texture of water chestnuts, sautéed mushrooms would be a good alternative the flavor will pair nicely with the artichoke dip cream cheese taste.
- Air Fryer: You can also make this recipe for baked artichoke spinach dip in the air fryer by cooking on 350 degrees for 8-10 minutes resulting in a quicker cook time.
- Healthier Spinach Artichoke Dip: In this recipe you can use greek yogurt for sour cream to make it healthier as greek yogurt has a lower fat and sodium content than sour cream.
- Herbs: Try a splash of fresh lemon juice or even some basil.
What to Serve with Spinach Artichoke Dip Baked
- Crostini
- Rosemary Focaccia Bread
- Air Fryer Garlic Naan
- Toasted Baguette slices
- Baby Carrots
- Tortilla Chips
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Spinach Artichoke Baked Dip
Ingredients
- 14 ounce can artichoke hearts, drained and coarsely chopped
- 10 ounces frozen spinach, thawed and chopped
- 4 to 5 ounce can water chestnuts, drained and chopped
- 8 ounces cream cheese at room temperature
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon crushed red pepper
- 1 cup shredded mozzarella cheese, divided
- ¼ cup shredded parmesan cheese
- 2 green onions, thinly sliced
- 1 to 1 ½ pound loaf of bread
- Dippers: carrot sticks, celery sticks, pepper slices or other vegetables, crackers, pita chips or bread cubes
Instructions
- Preheat the oven to 350 degrees.
- Drain and coarsely chop the artichoke hearts and the water chestnuts. Set aside.
- Squeeze the thawed frozen spinach to remove excess water. Set aside.
- In a large bowl combine the cream cheese, mayonnaise, sour cream (or Greek yogurt), garlic powder, oregano, salt, pepper and crushed red pepper. Mix until smooth.
- Mix in the artichokes, spinach and water chestnuts. Stir until combined.
- Mix in the parmesan cheese and ½ cup of the mozzarella cheese.
- Prepare the bread bowl. Using a sharp knife cut the top of the bread off being careful to not cut through the sides or bottom of the bread. Remove the top and set aside. Pull out some of the bread from the inside of the loaf to create a bowl. Leave at least a ½ inch layer of bread inside the bowl (sides and bottom).
- Spoon the dip into the bread bowl. Sprinkle the remaining mozzarella cheese over the top. Sprinkle the sliced green onion on top of the cheese.
- Wrap some aluminum foil around the bottom of the bread bowl. Place on a baking sheet and bake in the oven for 25 to 30 minutes until the cheese is melted and golden.
- Serve with your choice of dippers.
Expert Tips
- Sub out Water Chestnuts: If you are not a fan of the flavor or texture of water chestnuts, sautéed mushrooms would be a good alternative the flavor will pair nicely with the artichoke dip cream cheese taste.
- Air Fryer: You can also make this recipe for baked artichoke spinach dip in the air fryer by cooking on 350 degrees for 8-10 minutes resulting in a quicker cook time.
- Healthier Spinach Artichoke Dip: In this recipe you can use greek yogurt for sour cream to make it healthier as greek yogurt has a lower fat and sodium content than sour cream.
- Herbs: Try a splash of fresh lemon juice or even some basil.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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