Description
A delicious warm artichoke spinach dip recipe is a popular appetizer. Simple to create and oozing with cheesy goodness and flavor.
Ingredients
Scale
- 2 tablespoon butter
- 1 medium shallot, peeled and minced (about 1/4 cup)
- 1/2 white onion, finely diced, (about 1/2 cup)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoons flour
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1/2 cup sour cream
- 2 tablespoon mayonnaise
- 8 ounces cream cheese, softened and cut into small cubes
- 1/2 cup grated mozzarella
- 1/4 cup grated Parmesan
- 10 ounce chopped frozen spinach, thawed and squeezed dry (about 1–1/2 cups)
- 14 ounce can artichoke hearts, drained and cut into bite-size pieces (about 1–1/2 cups)
- 1/8 teaspoon white pepper
- 1/2 teaspoon red pepper flakes
- 1 round bread loaf
Instructions
- Preheat oven to 350°F.
- In a medium saucepan over medium high heat, melt the butter. Add the shallot and onion and saute for 3-5 minutes until translucent.
- Stir in the garlic a minute more. Slowly whisk in the cream, Worcestershire sauce, sour cream and mayonnaise, then stir until the sauce is thick.
- Turn the heat to medium-low, add the cream cheese cubes, grated mozzarella and grated Parmesan cheese and cook until the cheese has melted and is smooth.
- Make sure the spinach, defrosted and squeezed dry. Gently stir the spinach and artichoke pieces into the warm cheese mixture being careful not to break down the artichokes.
- Add the white pepper and red pepper flakes, taste and adjust the seasonings as desired.
To Cut the Bread Bowl
- Cut off an inch slice lid and set aside.
- With a sharp knife, place the knife about a generous 1/2”from the edge and cut down to 1/2” from the bottom.
- Continue cutting around the diameter of the bread bowl and remove the knife.
- Using the tips of your fingers, gently pry the cut bread center from the bread bowl and discard.
- Continue removing the bread bits, to create a bread shell.
- Let the bread bowl shell dry out for at least 30 minutes before adding liquid.
- Spoon the artichoke spinach dip into the bread bowl until it is full.
- Place the filled bread bowl in the preheated 350°F oven and bake for 15-20 minutes until the dip is hot and bubbly.
- Serve warm with the reserved bread pieces, thin slices of bread, tortilla chips, crackers and vegetable pieces.
