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spinach artichoke dip breadboat

spinach artichoke dip breadboat
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A creamy, savory spinach artichoke dip baked inside a hollowed crusty bread loaf, creating a rich and shareable appetizer perfect for parties or comforting snacks. Combines tender spinach, tangy artichokes, and melted cheeses for an irresistible dish with a crunchy bread shell and gooey, cheesy filling.

Ingredients

Scale

Main Ingredients

  • 1 sturdy French bread or sourdough loaf (about 12 inches)
  • 1 cup fresh spinach (or thawed and squeezed frozen spinach)
  • 1 cup artichoke hearts, finely chopped
  • 8 oz cream cheese, softened
  • ½ cup sour cream or mayonnaise
  • 1 cup shredded mozzarella cheese (plus extra for topping)
  • ½ cup grated Parmesan cheese (plus extra for topping)
  • 2 cloves garlic, minced
  • 1 small onion, finely diced

Instructions

  1. Prepare the Breadboat: Choose a sturdy loaf of French bread or sourdough about 12 inches long. Slice off the top and carefully hollow out the interior, leaving about a one-inch thick shell to hold the dip without becoming soggy.
  2. Prepare the Spinach and Artichoke: If using fresh spinach, sauté briefly until wilted and moisture evaporates. If using frozen, thaw completely and squeeze out excess liquid. Chop the artichoke hearts finely so they blend evenly into the dip.
  3. Make the Creamy Dip: In a mixing bowl, combine softened cream cheese, sour cream or mayonnaise, minced garlic, sautéed spinach, chopped artichokes, shredded mozzarella, grated Parmesan, and diced onion. Mix thoroughly until the mixture is smooth and cohesive.
  4. Fill the Breadboat: Spoon the creamy spinach artichoke mixture into the hollowed bread evenly. Sprinkle additional mozzarella and Parmesan cheese on top to create a golden, bubbly crust when baked.
  5. Bake to Perfection: Place the filled breadboat on a baking sheet and bake in a preheated 350°F (175°C) oven for 25-30 minutes, until the cheese is melted, bubbly, and slightly golden on top.
  6. Serve Warm: Remove from the oven and let cool for a few minutes. Slice the breadboat into wedges or serve with bread chunks from the hollowed interior for dipping.

Notes

  • Remove moisture: Squeeze spinach and artichokes well to prevent a watery dip and soggy bread.
  • Use a sturdy bread: French baguette or sourdough works best for holding the dip without falling apart.
  • Pre-toast: Lightly toast the hollowed bread shell before filling to help it stay crisp longer.
  • Mix cheeses: Combining mozzarella and Parmesan enhances flavor and texture.
  • Serve immediately: For best texture and taste, serve the dip warm right after baking or keep warm on a tray.

Nutrition

Find it online: https://amandafood.com/spinach-artichoke-dip-breadboat/