Can I Use Fresh Spinach?

This recipe calls for frozen spinach. You technically could use fresh but you would need at least 4+ bags of fresh and to cook it down to achieve the same amount in a frozen spinach box. Using frozen spinach saves you time and effort. Just thaw according to the package directions (I like to place mine on a plate in the fridge overnight before making the dip) and squeeze all the excess moisture out with your hands. There is no cooking time required for this recipe making it quick and easy.

Cold spinach and artichoke dip unfortunately does not freeze well. This is best made and served fresh.

How to Store Leftovers

You can keep the leftovers in the bread bowl, wrap it tightly with plastic wrap, and place in the fridge for 1-2 days. If any extra bread cubes are remaining, store in a zip-top bag to preserve the freshness.

How to Make Ahead of Time

To prepare ahead of time, make the dip completely but store in an airtight container up to 24 hours before serving (do not put in bread bowl yet - wait until right before serving for best results and freshness). When you are ready to serve, prepare the bread bowl and spoon the dip inside right before needed.

Can You Use This Without a Bread Bowl?

Absolutely! If you cannot find a King's Hawaiian bread round, you can serve in a regular bowl. Cube up regular King's Hawaiian Rolls to serve alongside, or serve with crackers, pretzel things, french bread, or fresh veggies.

Creamy Spinach and Artichoke Dip in a Bread Bowl

Name: Creamy Spinach and Artichoke Dip in a Bread Bowl
Prep time: 10 min
Total time: 10 min
Cuisine: American
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; 1/2 Cup Sour Cream; 1/4 Cup Mayonnaise; 1 Teaspoon White Pepper; 1/2 Teaspoon Salt; 1/2 Teaspoon Onion Powder; 1/2 Teaspoon Garlic Powder; 1/4 Teaspoon Red Pepper Flakes; 1 King's Hawaiian Bread Bowl

Description

This Creamy Spinach and Artichoke Dip is a classic Southern appetizer that can be made in just 5 minutes. Served cold in a Hawaiian bread bowl, this dip is perfect for any occasion. The combination of creamy spinach and tangy artichokes makes for a delicious and indulgent dip that is sure to be a crowd-pleaser.

Ingredients

Scale

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
1/2 Cup Sour Cream
1/4 Cup Mayonnaise
1 Teaspoon White Pepper
1/2 Teaspoon Salt
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Red Pepper Flakes
1 King's Hawaiian Bread Bowl

Cook Mode Prevent your screen from going dark

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-size 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 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

Keywords: Creamy Spinach and Artichoke Dip in a Bread Bowl, 10 minute spinach and artichoke dip, cold spinach and artichoke dip