If you love cheesy, creamy, and crowd-pleasing appetizers, you must try the Spinach Artichoke Dip Bread Boat! This irresistible dish brings together all the creamy tang and leafy goodness of classic spinach artichoke dip, but elevates it by baking the mixture inside a crusty sourdough loaf. Perfect for parties, gatherings, or game day snacks, this bread boat is a hands-on shareable masterpiece that’s always the first thing to disappear from the table. It’s cheesy, savory, perfectly seasoned, and outrageously fun to devour together.
Ingredients You’ll Need
The beauty of this Spinach Artichoke Dip Bread Boat is how it transforms everyday kitchen staples into a stunning edible centerpiece. Each component plays a starring role, delivering unbeatable flavor, texture, and that classic dip everyone loves.
- Sourdough bread loaf: Choose a large, round loaf—its tangy flavor and sturdy crust make the perfect, rustic bowl for baking and scooping.
- Frozen chopped spinach: Convenient and nutritious, frozen spinach adds hearty greens to the mix. Just remember to thaw and squeeze it dry to prevent a watery dip.
- Artichoke hearts: Canned artichokes offer a subtle, earthy tang that balances the rich cheeses—be sure to drain and chop them well.
- Cream cheese: Softened cream cheese makes the dip lusciously creamy and helps bind everything together.
- Sour cream: Adds a gentle tang and a pillowy texture for an ultra-smooth dip.
- Mayonnaise: Rounds out the richness and makes the filling extra luscious without overpowering flavors.
- Shredded mozzarella cheese: Melty, stretchy mozzarella delivers those coveted cheese pulls with every scoop.
- Grated Parmesan cheese: Salty and nutty, Parmesan boosts savory depth and gives the dish that golden baked finish.
- Garlic: Freshly minced garlic infuses the dip with lively, aromatic undertones.
- Salt and black pepper: Classic seasonings that enhance all the flavors without masking the freshness of spinach and artichoke.
- Crushed red pepper flakes (optional): A pinch adds a subtle kick for those who like a little extra heat.
How to Make Spinach Artichoke Dip Bread Boat
Step 1: Prepare and Hollow the Sourdough Loaf
Preheat your oven to 375°F (190°C) to get things nice and toasty. Using a sharp bread knife, cut the top off your round sourdough loaf (save the lid for later!) and carefully pull out the soft inner bread, leaving about a one-inch border all around. This creates a “boat” that will hold all that creamy, cheesy goodness. Cut the removed bread into bite-sized cubes—these will make delicious dippers once toasted.
Step 2: Mix the Creamy Filling
This is where the classic spinach artichoke dip magic happens. In a large mixing bowl, blend the softened cream cheese, sour cream, and mayonnaise until smooth and fluffy. Add the shredded mozzarella, grated Parmesan, minced garlic, salt, pepper, and a pinch of crushed red pepper flakes if you love a subtle heat. Stir well to combine all the cheesy dairy flavors together.
Step 3: Add Spinach and Artichokes
Make sure your chopped spinach is fully thawed and squeezed dry to avoid any soggy surprises. Add both the spinach and artichoke hearts to the creamy cheese mixture, stirring until everything is evenly combined and flecked with green and tender chunks. The sight alone will make your mouth water!
Step 4: Fill the Bread Boat
Carefully spoon the spinach artichoke dip filling into your hollowed-out sourdough loaf, making sure to pack it all the way to the top. If you like a cheesy crust, sprinkle a little extra mozzarella and Parmesan on top. Place the entire bread boat onto a baking sheet to catch any bubbling cheese that might escape while baking.
Step 5: Bake to Golden Perfection
Slide the bread boat into the preheated oven and bake for 25 to 30 minutes. Watch for the top to become bubbly and lightly golden—your kitchen will fill with the most amazing, irresistible aroma. Meanwhile, toss the bread cubes onto a tray and toast them in the oven for a few minutes until they’re crisp and golden. Once the bread boat is ready, serve it hot surrounded by the crunchy dippers or your favorite crackers.
How to Serve Spinach Artichoke Dip Bread Boat
Garnishes
Add a little flourish just before serving by sprinkling on fresh chopped parsley, extra Parmesan, or a few more crushed red pepper flakes. A drizzle of good olive oil or a dusting of smoked paprika can make the Spinach Artichoke Dip Bread Boat extra eye-catching and tempting at the table.
Side Dishes
This appetizer pairs beautifully with crisp raw veggies like carrots, celery, and bell peppers. If you want to offer more dipping choices, arrange a platter of crackers, crostini, or pita chips alongside your bread boat—a colorful variety makes for a feast both for the eyes and the palate!
Creative Ways to Present
If you’re serving a crowd, consider making a few smaller Spinach Artichoke Dip Bread Boats using individual rolls for a personal touch. You could also pair the bread boat with charcuterie boards or nestle it in a veggie platter for an epic grazing table. Don’t be afraid to play with presentation—rustic or refined, this dish always shines.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftover Spinach Artichoke Dip Bread Boat, simply wrap the entire bread boat in foil or transfer the dip and any remaining bread to airtight containers. Store in the refrigerator for up to 3 days. The bread will soften over time but will still be delicious scooped or spread onto crackers and veggies.
Freezing
For longer storage, you can freeze the dip itself (without the bread). Scoop any extra dip into a freezer-safe container, seal it well, and freeze for up to 2 months. Thaw overnight in the refrigerator and bake in a small dish, or stuff into a new bread boat when ready to serve.
Reheating
To revive the Spinach Artichoke Dip Bread Boat, cover with foil and warm in a 350°F oven until heated through (about 15 to 20 minutes). Uncover for the last few minutes to re-crisp the top. If reheating just the dip, use a microwave or stovetop with gentle heat and stir frequently until creamy again.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just sauté about 10 ounces of fresh spinach until wilted, allow it to cool, and chop it up before mixing into the dip. Make sure to squeeze out any excess moisture for the best creamy texture.
What kind of bread works best for the bread boat?
A large, round sourdough loaf is ideal for its sturdy crust and tangy flavor, but you can use any crusty round bread, such as Italian or French boule. Select one big enough to hold your filling and with a thick, stable crust.
Can I prepare the Spinach Artichoke Dip Bread Boat in advance?
Yes! You can assemble the bread boat (stuffed but not yet baked), wrap it tightly with plastic wrap, and refrigerate for up to 24 hours. Just remember to let it come to room temperature for 20 to 30 minutes before baking for even heating.
Are there gluten-free options?
While the classic version uses a bread loaf, you could serve the filling in an oven-safe dish with gluten-free crackers, veggies, or gluten-free baguette slices on the side. The dip itself is naturally gluten-free!
What should I do if my dip seems too runny?
If your dip looks watery before baking, it’s likely from extra liquid in the spinach or artichokes. Drain and squeeze those ingredients thoroughly before mixing. If the mixture is still loose, add a touch more cream cheese or shredded cheese to thicken it up.
Final Thoughts
The Spinach Artichoke Dip Bread Boat is more than just an appetizer—it’s a conversation starter and a guaranteed hit at your next gathering. With that magical combo of cheesy dip and crusty bread, it’s impossible to resist a scoop (or three). Try it once, and you’ll find yourself craving it for every celebration. Give it a spot on your table and watch it disappear!
Print
Spinach Artichoke Dip Bread Boat Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a creamy and flavorful Spinach Artichoke Dip Bread Boat that’s perfect for parties or gatherings. This appetizer features a warm and gooey dip loaded with spinach, artichoke hearts, and cheese, served in a hollowed-out sourdough loaf. It’s a crowd-pleaser that pairs perfectly with bread cubes or crackers for dipping.
Ingredients
Main Ingredients:
- 1 large round sourdough bread loaf
- 10 oz frozen chopped spinach (thawed and squeezed dry)
- 1 can (14 oz) artichoke hearts (drained and chopped)
Dip Mixture:
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1/4 tsp salt
- 1/4 tsp black pepper
- Pinch of crushed red pepper flakes (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Hollow Out Bread: Cut the top off the sourdough loaf and hollow out the center to create a bread bowl.
- Prepare Dip Mixture: In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes. Add spinach and artichoke hearts.
- Fill Bread: Spoon the mixture into the hollowed bread loaf.
- Bake: Place on a baking sheet and bake for 25–30 minutes until bubbly and golden.
- Toast Bread Cubes: Optionally, toast removed bread pieces for dipping.
- Serve: Enjoy hot with bread cubes or crackers.
Notes
- Top with extra cheese before baking for more flavor.
- Substitute frozen spinach with fresh spinach if desired.
- Prepare ahead and bake just before serving.
Nutrition
- Serving Size: 1/8 bread boat
- Calories: 290
- Sugar: 2g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg
