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Best Easy Baked Spinach Artichoke Dip Football Bowl

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This creamy, cheesy baked spinach artichoke dip is served in a bread bowl and is the ultimate game day appetizer. It’s quick, easy, and always a crowd-pleaser.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 10 oz frozen spinach, thawed and squeezed dry
  • 14 oz canned artichoke hearts, drained and chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 large round sourdough or Italian bread loaf
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the spinach: thaw completely, then squeeze out as much water as possible using a clean kitchen towel or paper towels.
  3. Drain and chop the artichoke hearts into bite-sized pieces.
  4. In a small skillet over medium heat, melt the butter. Add the minced garlic and sauté for 30 seconds to 1 minute until fragrant. Scrape into a large mixing bowl.
  5. To the bowl, add the softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
  6. Add the squeezed-dry spinach, chopped artichokes, 3/4 cup of the shredded mozzarella, and all of the Parmesan cheese. Stir until evenly combined. Season with salt, pepper, and red pepper flakes if using. Taste and adjust seasoning.
  7. Prepare the bread bowl: using a serrated knife, cut a circle out of the top of the bread loaf, about 1 inch from the edge. Remove the top and set aside. Hollow out the inside of the loaf, leaving a 1-inch thick wall. Save the removed bread pieces for dipping.
  8. In a small bowl, mix the olive oil and garlic powder. Brush this mixture all over the inside of the bread bowl and the cut side of the top piece.
  9. Spoon the dip mixture into the hollowed-out bread bowl. Spread evenly. Sprinkle the reserved 1/4 cup of mozzarella cheese on top.
  10. Place the filled bread bowl on a baking sheet. Bake for 20-25 minutes, until the dip is hot and bubbly and the cheese is melted and golden. If the bread browns too quickly, tent loosely with aluminum foil. Place the reserved bread top on the baking sheet, cut side up, for the last 5 minutes of baking to toast.
  11. Let the dip cool for about 5 minutes before serving. Serve with the toasted bread top, reserved bread pieces, tortilla chips, crackers, or vegetable sticks.

Notes

Squeeze the spinach dry to avoid a watery dip. Use room temperature cream cheese for a smooth texture. Let the dip rest for 5 minutes after baking to set. For a gluten-free version, bake the dip in a greased baking dish and serve with gluten-free dippers.

Nutrition

Keywords: spinach artichoke dip, baked dip, bread bowl, game day appetizer, football snack, cheesy dip

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