No baking, no cooking — so easy! This creamy spinach and artichoke dip is a classic Southern appetizer that can be made in just 10 minutes. Served cold in a Hawaiian bread bowl, it’s my go-to dip for hosting when I’m short on time.
STEP ONE: 1. 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.
STEP TWO: 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".
STEP THREE: 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 in.
STEP THREE: 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 in.
STEP FOUR: Spoon the dip inside the bread bowl and spread out evenly across. Place on a serving platter with the inside bread cubes around it.