| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 round loaf sourdough or country bread, 6 to 7 inches in diameter
- 2 tablespoons butter
- 1 medium shallot, finely chopped
- 1 clove garlic, minced
- 1 pinch crushed red pepper flakes
- 1 pound chopped frozen spinach, thawed
- One 15-ounce can quartered artichoke hearts, drained
- 6 ounces cream cheese, cubed
- 1 cup shredded mozzarella
- Kosher salt and freshly ground black pepper
- 3 tablespoons grated Parmesan
- Assorted crudites, for serving
Instructions
- Preheat the oven to 400 degrees F.
- Cut off the top of the bread. Use your fingers to remove the crumb from the center of the bread, leaving only the crust as a wall (discard the crumb or reserve it for another use, such as making breadcrumbs).
- Melt the butter in a medium skillet over medium heat, then add the shallots, garlic and red pepper flakes. Cook, stirring occasionally, until softened about 3 minutes. Add the spinach and artichokes and cook, stirring, until hot, about 3 minutes. Add the cream cheese and cook, stirring, until melted. Stir in the mozzarella and season with salt and pepper.
- Spoon the mixture into the bread bowl, mounding it slightly if necessary, and sprinkle with the Parmesan. Place the bread and the top side by side on a baking sheet and bake until the bread is hot and crusty and the top of the spinach dip is lightly browned, about 15 minutes. Transfer the bread bowl to a serving platter. Tear the top of the bread into chunks and serve alongside the dip with crudites for dipping.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 437 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 9 g |
| Sugar | 7 g |
| Protein | 19 g |
| Cholesterol | 59 mg |
| Sodium | 738 mg |
| Serving Size | 1 of 6 servings |
| Calories | 437 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 9 g |
| Sugar | 7 g |
| Protein | 19 g |
| Cholesterol | 59 mg |
| Sodium | 738 mg |
Reviews
Tricia..you really need to revisit this recipe and make some changes..even on your tv show this was clearly a big solid blob. Look at other recipes and you will see what youre missing.this is gross.sorry
Before making this spinach artichoke dip, I read the reviews. Knowing that someone said the dip was “thick”, I added alot less of the spinach and added one tablespoon each of mayo & sour cream. Also added a little extra cheese. I made the dip in two (2) small glass dishes versus baking it in the bread. I used my toaster oven. WAS still too thick. I will not make this again because I prefer an artichoke dip with No spinach. 1 can artichokes (5-7 count chopped in the bottom of casserole dish). 1 cup each of provolone & mozzerella cheese – mayo to taste. Put on top of artichokes. Bake covered at 350 for 35 min. Then uncover & cook for 20 min.
Good recipe. Add some chopped water chestnuts from a can
My family really enjoyed this recipe. I didn’t have enough cream cheese, so I added a 1/2 cup of sour cream along with 3 ounces of cream cheese. Prior to baking, I separated some of the mixture and used it to stuff pork chops. They turned out delicious.
Very Thick , needed a spoon to put on the bread or chip or whatever . ( maybe add sour cream) and add some extra seasoning as it was lacking . But other than that it was so cheesy and good .
Too dry. I like a creamier dip.