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.
Notes
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.