Stovetop Spinach & Artichoke Dip
Author: April | Food n' Focus
  • Bread Bowl
  • 1 large sourdough boule or other round country loaf (about 10" in diameter)
  • 5 Tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • Spinach-Artichoke Dip
  • 4 Tbsp. unsalted butter
  • 6 garlic cloves, finely grated
  • 2 15-oz. cans artichoke hearts, drained, quartered
  • 10 oz. baby spinach or frozen chopped spinach, thawed
  • 1½ tsp. (or more) kosher salt
  • 16 oz. cream cheese, cut into 1"-thick slices
  • 3½ oz. finely grated Parmesan (about 1 cup), plus more to top
  • 1 tsp. freshly ground black pepper, plus more
  • Pita chips, pretzel chips or crackers for serving
  1. Bread Bowl: Preheat oven to 350°. Using a serrated knife, cut about 1" off top of boule. Using your hands, scoop out bread from the inside of the loaf, leaving about a 1" -thick wall all around. Tear bread and top slice into 1½" pieces. Place torn bread and bread bowl on a rimmed baking sheet, discarding any small crumbs. Toss torn bread with 3 Tbsp. oil and season with salt. Coat inside of bread bowl with remaining 2 Tbsp. oil.
  2. Bake until edges of bread bowl are golden and crisp and torn pieces are browned, 25–30 minutes. Let cool.
  3. Spinach-Artichoke Dip: Melt butter in a large saucepan or Dutch oven over medium heat. Add garlic and cook, stirring often, until very fragrant but not browned, about 1 minute. Add artichokes and cook, tossing, until well coated in butter, 1–2 minutes longer. Add spinach and salt and continue to cook, stirring and folding often, until spinach has wilted and most of the liquid is cooked off, 7–8 minutes. Add cream cheese and cook, stirring constantly, until melted. Add 3½ oz. Parmesan and 1 tsp. pepper and stir until melted and creamy. Taste and season with salt if needed.
  4. Transfer dip to bread bowl. (If it doesn’t all fit, serve remaining dip on the side or refill bread bowl as it gets eaten.) Top with Parmesan and a crank of pepper.
Recipe by Food n' Focus - Food, Travel, Photography at