Spinach Artichoke Pull-Apart Bread Bowl
There’s nothing that makes a better appetizer than spinach artichoke dip. I order it every time I have it as an option. Usually it’s served with something like tortilla chips, but there’s something so much better.
A toasted sourdough bread bowl is the way to go. It’s super easy to do this way, and it’s so much more delicious than plain tortilla chips. Wanna make your own?
Let’s get started!
Here are the ingredients you’ll need to make this delicious dip:
- 2 tbsp. olive oil
- 2 cloves garlic
- 1/2 tsp. red pepper flakes
- 3/4 cup frozen chopped spinach
- 14 oz. artichoke hearts
- 8 oz. cream cheese
- 3/4 cup sour cream
- 1 cup shredded mozzarella cheese
- 1 cup parmesan cheese
- salt to taste
- black pepper to taste
- 1 sourdough bread boule
- extra olive oil for drizzling over removed bread
- extra mozzarella for sprinkling
Baking The Bowl
Preheat your oven to 350 degrees F.
First thing’s first: you want to sauté the garlic and pepper flakes in olive oil. Add your spinach and artichoke hearts and sauté for a couple of minutes.
Next, add cream cheese, sour cream, mozzarella and parmesan. Mix together until melted, then add salt and pepper to your liking. Now on to the bread.
Hollow out the bread bowl and cube up what you carved out. Slice along the sides of the bowl and pour in your dip. Top with more mozzarella, then the “lid” of the bread bowl.
Drizzle the leftover cubes with olive oil, then pop all of the bread in the oven for 15-20 minutes.
Once it cools off enough not to burn your mouth, you’re ready to eat. Just a warning though: you’ll want to eat this whole thing yourself.