Creamy Spinach Artichoke Dip in a Garlic Sourdough Bowl

A bubbling, golden-crusted spinach artichoke dip baked inside a garlic-buttered sourdough bowl, served with toasted bread cubes for dipping. Perfect party food.

By EasyCooks Kitchen

Published October 18, 2026Updated October 19, 20268 min read

Total time: 37 mins

Prep: 15 mins
Cook: 22 mins

Serves: 8; Makes one bread bowl
Cuisine: American
Calories: 320; per serving, estimated

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A golden, toasted sourdough bread bowl filled with bubbling, creamy spinach and artichoke dip.

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This is the party appetizer that steals the show: a creamy, cheesy spinach artichoke dip baked right inside a garlic-buttered sourdough bowl. The bread becomes golden and crisp on the outside, while the inside stays soft and soaks up all the savory flavor. Serve it with toasted bread cubes for dipping—and when the dip is gone, you can eat the bowl itself.

Spinach artichoke dip gets a rustic upgrade when baked inside a hollowed-out sourdough boule. The garlic herb butter brushed on the bread infuses every bite with flavor, and the dip bakes to a bubbling, golden finish. This recipe comes together quickly with simple ingredients and makes a stunning centerpiece for any gathering. The bread bowl keeps the dip warm and adds a delicious, edible vessel that guests will love tearing into.

The appeal

Why you’ll love it

Baking the dip inside the sourdough bowl does double duty: the bread acts as both a serving dish and an edible component. As the dip bakes, the bread absorbs some of the creamy mixture, creating a soft, flavorful edge that contrasts beautifully with the crisp outer crust. The garlic butter adds a savory depth that complements the spinach and artichokes perfectly.
The combination of cream cheese, sour cream, and two cheeses creates a rich, velvety texture that clings to every bread cube. Baking at a moderate temperature allows the cheeses to melt slowly and evenly, preventing curdling. The result is a dip that is creamy, cheesy, and irresistibly savory, with a golden crust on top that adds a satisfying textural contrast.

What you need

Ingredients

8 ingredients

Servings

Makes one bread bowl.

1 round sourdough boule (about 1 lb)
4 tbsp garlic herb butter, melted

Contains:

Gluten
Milk

Tools

Equipment

Large mixing bowl
Serrated knife
Small saucepan or microwave-safe bowl
Baking sheet
Aluminum foil (optional)
Pastry brush

Swaps

Substitutions

Instead ofGarlic herb butter
Use4 tbsp unsalted butter mixed with 2 minced garlic cloves and 1 tsp dried Italian herbs
Instead ofSourdough boule
UseAny round crusty bread loaf, such as Italian or French boule
Instead ofMozzarella
UseProvolone or fontina cheese, shredded
Instead ofParmesan
UsePecorino Romano, grated

Good to know

Notes

Use a round, sturdy sourdough boule with a thick crust—it will hold the dip without leaking. If the bread is too soft, the bowl can become soggy. Choose a loaf that feels firm and has a good structure. The garlic herb butter can be store-bought or homemade; if using unsalted butter, add a pinch of salt to the dip.

For the spinach, use frozen chopped spinach that has been thawed and squeezed dry, or fresh spinach sautéed with garlic until wilted. Artichoke hearts can be canned or jarred; drain and chop them well. Shredded mozzarella melts smoothly, while parmesan adds a sharp, salty kick. Feel free to substitute provolone or fontina for the mozzarella, or add a pinch of red pepper flakes for heat.

Prep

Before you start

Preheat the oven to 375°F (190°C). Soften the cream cheese by leaving it at room temperature for about 30 minutes. If using frozen spinach, thaw and squeeze out all excess moisture. Drain and chop the artichoke hearts. Melt the garlic herb butter. Have a large mixing bowl, a serrated knife, a pastry brush, and a baking sheet ready.

Step by step

Method

6 steps

Phase 1

Phase 1: Prepare the bread bowl

Step 1: Prepare the sourdough bowl
Preheat the oven to 375°F (190°C). Using a serrated knife, cut a wide circle into the top of the sourdough boule, about 1 inch from the edge. Remove the top and set it aside. Scoop out the soft interior bread, leaving a shell about 1 inch thick. Tear or cut the removed bread into 1-inch cubes for dipping.
You’ll need: round sourdough boule (about 1 lb)
Look for: The bowl is sturdy and holds its shape, with a 1-inch-thick wall.
Tip: Save the scooped-out bread to toast alongside the bowl.
Step 2: Brush with garlic butter
Melt the garlic herb butter in a small saucepan or microwave. Use a pastry brush to coat the entire inside of the sourdough bowl, including the rim. Brush the top of the removed lid and the bread cubes with the remaining butter.
You’ll need: garlic herb butter, melted
Look for: The bread glistens with butter and smells fragrant with garlic.
Tip: Work the butter into the cut edges for maximum flavor.

Checkpoint

The sourdough boule is hollowed out with a 1-inch-thick wall. The interior and lid are brushed with garlic herb butter, and the bread cubes are coated. The bread smells fragrantly of garlic and butter, and the surface glistens.

Phase 2

Phase 2: Make the dip filling

Step 3: Mix the dip filling
In a large bowl, combine the softened cream cheese, sour cream, chopped sautéed garlic spinach, chopped artichoke hearts, shredded mozzarella, and grated parmesan. Fold until everything is evenly distributed and the mixture is smooth and creamy.
You’ll need: cream cheese, softened · sour cream · sautéed garlic spinach, chopped · chopped artichoke hearts · shredded mozzarella cheese · grated parmesan cheese
Look for: The filling is well combined, with no streaks of cream cheese.
Tip: Soften the cream cheese beforehand for easier mixing.
Step 4: Fill the bread bowl
Spoon the dip mixture into the prepared sourdough bowl, packing it gently. Level the top with a spatula. Place the filled bowl on a baking sheet.
You’ll need: round sourdough boule (about 1 lb)
Look for: The bowl is filled to the rim, with the dip slightly mounded.
Tip: Do not overfill; the dip will bubble and may overflow.

Checkpoint

The cream cheese, sour cream, spinach, artichokes, and cheeses are folded together into a smooth, creamy mixture. The filling is evenly combined, with no streaks of cream cheese. It looks thick and holds its shape when spooned.

Phase 3

Phase 3: Bake and serve

Step 5: Bake until golden and bubbling
Bake the filled sourdough bowl at 375°F (190°C) for 22 minutes, until the dip is hot and bubbling and the top is golden brown. Place the buttered bread cubes on a separate baking sheet and bake alongside for the last 10 minutes, or until toasted and crisp.
You’ll need: round sourdough boule (about 1 lb)
Look for: The cheese is melted and golden, and the dip bubbles at the edges.
Tip: Check the bread cubes after 8 minutes to prevent burning.
Step 6: Serve warm with bread cubes
Remove the bread bowl and cubes from the oven. Let cool for 5 minutes. Serve the warm dip directly from the bowl, with the toasted bread cubes for scooping. The bowl itself is edible—tear off chunks to dip.
You’ll need: round sourdough boule (about 1 lb)
Look for: The dip is creamy and molten, and the bread cubes are crisp.
Tip: Place the bowl on a serving platter to catch any drips.

Checkpoint

The dip is bubbling and golden on top. The bread bowl is crisp on the outside and the bread cubes are toasted. The aroma is rich with garlic, cheese, and butter. The dip is hot and creamy, and the bowl is ready to be torn apart.

Doneness

How to tell it’s done

The dip is done when the top is golden brown and the edges are bubbling. The cheese should be fully melted and the dip should be hot throughout. If you insert a knife into the center, it should come out warm. The bread bowl should be crisp on the outside but still slightly soft inside. Let it cool for a few minutes before serving to avoid burning mouths.

Avoid these

Common mistakes

One common mistake is not hollowing out the bread enough—if the walls are too thick, the dip may not heat through properly. Another is overfilling the bowl, which can cause the dip to overflow during baking. Also, be sure to use a baking sheet to catch any drips. Finally, do not skip brushing the inside with butter; it adds flavor and helps create a barrier against sogginess.

Better results

Tips

Tip 1
For the best texture, use full-fat cream cheese and sour cream—they melt more smoothly and give a richer dip. If you prefer a lighter version, you can substitute Greek yogurt for the sour cream, but the dip may be slightly less creamy. Make sure the spinach is very dry before adding it; excess moisture can make the dip watery.
Tip 2
To get a perfectly golden crust, broil the dip for the last 1–2 minutes, watching carefully to avoid burning. If the bread cubes brown too quickly, remove them from the oven and let them cool on a wire rack. For a more intense garlic flavor, add extra minced garlic to the butter or stir a clove of roasted garlic into the dip.

Make it yours

Variations

Add Bacon

Stir in 1/2 cup cooked, crumbled bacon to the dip mixture before baking. The smoky flavor pairs beautifully with the spinach and artichokes.

Spicy Kick

Add 1/4 teaspoon cayenne pepper or a few dashes of hot sauce to the dip filling for a subtle heat that balances the richness.

Cheese Swap

Replace the mozzarella with provolone or fontina, and use pecorino romano instead of parmesan for a sharper, nuttier flavor.

Veggie Boost

Fold in 1/2 cup of finely chopped roasted red peppers or sun-dried tomatoes for extra color and a touch of sweetness.

On the table

Serving suggestions

Serve the dip warm, straight from the bread bowl, with the toasted bread cubes arranged around it. The bowl itself is edible—tear off chunks of bread to scoop up the dip. This appetizer is perfect for parties, game days, or holiday gatherings.

For a more substantial spread, pair the dip with fresh vegetables like carrot sticks, celery, or bell pepper strips. You can also offer extra crackers or pita chips. The dip is rich and satisfying, so a little goes a long way. Enjoy it while it is hot and bubbling.

Leftovers

Storage & make-ahead

Fridge: Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Freezer: The dip can be frozen without the bread bowl for up to 1 month. Thaw overnight in the refrigerator and reheat in the oven.
Reheat: Reheat leftover dip in a 350°F (175°C) oven for 10–15 minutes, or microwave in 30-second intervals until hot.

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. The bread bowl will soften, so it is best to transfer the dip to a separate container. Reheat in the microwave or oven until hot.

Make ahead

The dip filling can be prepared up to 2 days in advance and stored in the refrigerator. Assemble the bread bowl just before baking to prevent sogginess. You can also hollow out the bread bowl and brush it with butter a day ahead, wrapping it tightly in plastic wrap.

Questions

Frequently asked questions

Can the dip be made ahead of time?

Yes, the dip filling can be prepared up to 2 days in advance and stored in the refrigerator. Assemble the bread bowl just before baking to prevent the bread from becoming soggy. You can also hollow out the bread bowl and brush it with butter a day ahead, wrapping it tightly in plastic wrap.

Can the bread bowl be replaced with something else?

Absolutely. Any round, crusty bread loaf works, such as Italian or French boule. If using a softer bread, consider baking the dip in a baking dish and serving with toasted baguette slices instead.

Why is the dip watery?

Watery dip often results from excess moisture in the spinach. Make sure to thoroughly squeeze out all liquid from thawed frozen spinach, or cook fresh spinach until all water evaporates. Also, drain artichoke hearts well before chopping.

Can this be frozen?

The dip can be frozen without the bread bowl for up to 1 month. Thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) until hot. The bread bowl does not freeze well.

What can be served with the dip besides bread cubes?

Fresh vegetables like carrot sticks, celery, bell pepper strips, or cucumber slices are great options. Crackers, pita chips, or tortilla chips also work well for dipping.

Everything in one place: the recipe card below gathers the ingredients, steps and estimated nutrition, ready to print.

Recipe card