Description
Here’s a classic spinach-artichoke dip in a toasty, crusty bread bowl-complete with bread cubes and it’s own serving dish!
Ingredients
Scale
- 1 large bread boule or round country loaf
- Olive oil, as needed
- Kosher salt and freshly ground black pepper
SPINACH-ARTICHOKE DIP:
- 4 tablespoons butter
- 6 garlic cloves, finely minced
- Two 15-ounce cans artichoke hearts packed in water, drained, and chopped
- 10 ounces baby spinach, chopped and long stems removed
- 16 ounces cream cheese, cut into chunks
- 1 cup (4 ounces) finely grated Parmesan cheese, plus more for serving
Instructions
- Preheat the oven to 350°. Line a large baking sheet with aluminum foil. With a serrated knife, cut about 1 inch off the top of the loaf, exposing enough of the interior surface of the bread to be able to scoop out the inside. Using your hands, scoop out as much bread as possible, taking care not to tear through the crust. Tear the bread into 1-inch pieces. Toss the bread cubes with olive oil, salt and pepper and season the inside of the bread bowl in the same way. Transfer to the oven and bake for 25 to 30 minutes, until the bread is crusty and lightly golden-brown.
- To make the Spinach-Artichoke Dip: Melt the butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the artichokes and cook until warmed through, about 1 to 2 minutes longer. Add the baby spinach and a pinch of salt and cook, folding often, until the spinach is wilted and most of the liquid has evaporated, about 7 to 8 minutes. Add the cream cheese and stir until melted into the rest of the ingredients. Add the grated Parmesan and stir together until melted. Season to taste with salt and pepper. Transfer the dip to the baked bread bowl. Top with more parmesan, if desired, and ground black pepper.
Notes
Inspiration: Stovetop Spinach-Artichoke Dip on bonappetit.com
- Category: Appetizers, Dips, Vegetarian