Breadbowl Spinach Artichoke Dip


This crowd-pleasing dip is super popular with everyone – perfect for a small gathering, game day finger food or a hearty appetizer. 

Breadbowl Spinach Artichoke Dip

Servings 8
Prep Time 5 mins
Cook Time 20 mins


  • 1 panella or round sourdough bread
  • 3 tablespoons of olive oil
  • 3 cloves of garlic
  • 1/2 teaspoon of red pepper
  • 1 cup of fresh or frozen spinach (thawed and drained)
  • 1-14 ounce can of artichoke hearts, chopped
  • 8 ounces of room temperature cream cheese
  • 1 cup of sour cream or 2% Greek yogurt
  • 1 cup of shredded mozzarella cheese, divided
  • 3/4 cup of grated Parmesan cheese
  • 1/4 cup of Locatelli Romano cheese
  • Salt and pepper to taste


  • 1. In a saucepan over medium heat, add 2 tablespoons of olive oil garlic and red pepper for about 30 seconds until garlic is fragrant.
  • 2. Stir in spinach, artichokes, cream cheese, sour cream, half of the mozzarella, Parmesan, and Locatelli cheese. Stir until the cheese is melted.  
  • 3. Season with salt and pepper and set aside. 
  • 4. Preheat oven to 375°F. Remove the top of the bread, with a sharp knife, cut around the inside of the bread, careful not to pierce through the sides, and scoop out the center. 
  • 5. Cut the scooped out bread into cubes and place them on a baking sheet lined with parchment paper. Mist or drizzle the cube bread pieces with the remaining 1 tablespoon of olive oil. 
  • 6. If you choose, you may slice into the edges of the bread bowl cutting all the way through the bottom leaving about 1 inch of space between each. Place onto a baking sheet.
  • 7. Spoon in the spinach artichoke mixture into the hollowed-out bread and sprinkle the remaining mozzarella along the edges of the top of the filled bread bowl. 
  • 8. Place the sliced top back onto the bowl and bake both the filled bowl and bread cubes for 15-20 minutes. You may broil to the bowl for a couple of minutes at the end to crisp the cheese. Serve and enjoy! 
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