No baking, no cooking — just good eatin’ y'all! This creamy spinach and artichoke dip comes together in one bowl in 10 minutes and uses thawed frozen spinach, canned artichoke hearts, and is downright irresistible. Served cold in a soft Hawaiian bread bowl (with the inside torn up for dipping), it’s one of my all-time favorite recipes on FSS and my go-to when I need a crowd-pleaser fast. Serves 10-12.
I guarantee you there are others like my husband and I who could just make a meal out of homemade dips and spreads. Who needs a full dinner when you can dunk a warm pretzel bite into quick Kentucky-style beer cheese dip? Or scoop out a serving of creamy whipped feta drizzled with honey on crusty bread. Give them all to me - bless it!
The next time you are having friends over, going to a party, or heck, need a 10-minute dinner (just kidding 😉 ), this easy spinach dip recipe should be your go-to back-pocket recipe! It is one of my personal favorite appetizers on the site!
When I was recipe testing this on my family, they DEVOURED this within 30 minutes which never happens so I knew I had hit the jack pot with it. You and your guest will love this cold spinach artichoke dip and it won't last very long either. Let me show you just how to make it!
Bowl Prep
The best part of this recipe is that you can eat it all - the serving bowl AND the dip - yes, please! Cutting the bread bowl is easy to do and there are no real rules to it, let me show you how I like to prepare it in 3 easy steps.
Filling Instructions
⭐️ Pro tip for removing moisture from spinach - use a cheesecloth, paper towels, or your hands - gather the thawed spinach together and squeeze in a tight ball until no more water remains. You do not want any excess moisture in the spinach.
Make sure you place your spinach in a dish in the fridge overnight to thaw. I can't tell you how many times I have made this recipe and forgot that step and then had to microwave which is annoying because it heats unevenly and then burns me when I am trying to drain it - just really messing me up all around lol. Don't be like me, set it in the fridge (in a bowl because it will leak ... yep, done that one too...gross) overnight!
Recipe
Spinach & Artichoke Dip in a Bread Bowl (Serve Cold)
- Total Time: 10 minutes
- Yield: 10-12
Description
No baking, no cooking — just good eatin’ y'all! This creamy spinach and artichoke dip comes together in one bowl in 10 minutes and uses thawed frozen spinach, canned artichoke hearts, and is downright irresistible. Served cold in a soft Hawaiian bread bowl (with the inside torn up for dipping), it’s one of my all-time favorite recipes on FSS and my go-to when I need a crowd-pleaser fast. Serves 10-12.
Ingredients
- 8 Ounces Cream Cheese - softened to room temperature
- 8 Ounces Parmesan - finely grated
- 10 Ounce Frozen Spinach - thawed, drained, and all water squeezed out
- 14.5 Ounce Can Artichoke Hearts - drained & chopped
- ½ Cup Sour Cream
- ¼ Cup Mayonnaise
- 1 Teaspoon White Pepper
- ½ Teaspoon Salt
- ½ Teaspoon Onion Powder
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon Red Pepper Flakes
- 1 King's Hawaiian Bread Bowl
Instructions
- In a large bowl, add the softened cream cheese and grated parmesan along with the thawed and drained spinach, drained and chopped artichoke hearts, and the rest of the ingredients.
- Stir until the dip is completely smooth and everything is completely mixed.
- To make the bread bowl - remove the bread from the pan. With a serrated knife, cut about an inch inside and along the edge and about an inch deep into the bowl. Run the knife towards the middle of the bowl and then gently lift the top off the bread, creating a "bowl". Cut more of the middle out creating a large bowl and hollow centered without cutting into the bottom or sides. Cube the middle into bite-sized cubes that will be used to serve the dip on (refer to the pictures for cutting reference).
- Spoon the dip inside the bread bowl and spread it out evenly across. Place on a serving platter with the inside bread cubes around it.
- To serve, spoon some of the dips onto the bread cubes and enjoy!
Notes
- Store leftovers in the bread bowl - wrap it tightly in plastic wrap and keep for 1-2 days in the fridge. If you have leftover bread cubes, store in a zip-top bag to preserve their softness and freshness.
- To serve without a bread bowl, place the dip in a serving bowl. Cube up regular King's Hawaiian rolls to serve alongside. Or use crackers, pretzel things, slices of French bread, or fresh veggies.
- Prep Time: 10 minutes
- Category: Appetizer - Cold Dip
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 330
- Sugar: 8.6 g
- Sodium: 650 mg
- Fat: 19.5 g
- Carbohydrates: 25.5 g
- Fiber: 1.2 g
- Protein: 13.4 g
- Cholesterol: 58.8 mg
Lynn says
This sounds yummy! I’m going to have to try it. 😋
Heather Bilyeu says
It is seriously our favorite and go-to right now. I can't tell you how many times I have made it in the past 6 months - a shameful amount haha!