Spinach and Artichoke Bread Dip
Spinach and Artichoke Bread Dip recipe. This latest recipe is perfect party food. A hollowed out bread baton is filled with the best spinach and artichoke dip there is. There is no wasting the bread though; as the part you remove gets turned into croutons for dipping. Instead of bread, this dip can be served in a bowl and is also great served with vegetable crudites or crisps. Carrots, peppers and celery work really well. Serve this as part of a buffet, perfect during the festive season.
The Best Dip
Deliciously rich and creamy, make this dip even if you don’t serve it in a bread roll. This dip has to be the tastiest creation ever. Spinach adds the only element of health and earthiness into what is actually a very indulgent, creamy and cheesy dip. The ingredients include Cream cheese with sour cream, two types of cheese and garlic which makes for a delicious combination and a crowd favourite.
Tips:
- This can be made in advance, up to step 4. Cover and refrigerate for up to 24 hours.
- If transporting the bread dip to a party, simply make up to step 4, put the bread lid on and cover in plastic wrap to be cooked at your destination.
- Add a jar of chopped sun dried tomatoes for a different flavour.
- Serve in a bowl instead of a bread bowl.
- Use garlic and herb cream cheese instead of plain.
Other Recipes To Try:
- Caramelised Onion Sausage Rolls
- Red Pepper Pesto and Goats Cheese Tart
- Christmas Turkey Burger
- Turkey, Brie, Blue Cheese and Cranberry Tart
- Ultimate Mac & Cheese
- Creamy Spinach Baked Eggs, Mustard Gruyere Toast
- Spinach & Ricotta Cannelloni
- Jalapeño Popper Mac and Cheese
Get in touch
Queries about this recipe or want to work together? Get in touch at kerry@documentingmydinner.com or via Instagram.
Spinach and Artichoke Bread Dip
Ingredients
- 200 g frozen spinach
- 3 garlic cloves crushed
- 50 g butter
- 300 g jar of artichokes drained
- 200 g cream cheese
- 100 g sour cream
- 150 g grated mozzarella
- 75 g grated parmesan
- Black pepper
- 1 tiger bread baton
Instructions
- Defrost the spinach in the microwave on high for 30 seconds – 1 minute. Squeeze all the moisture from the spinach and chop finely.
- Add the butter to a large sauté pan and allow to melt over a medium heat. Add the garlic and fry for a couple of minutes, but don’t allow the garlic to brown.
- Roughly chop the artichokes and add them, the chopped spinach and all the other ingredients to the pan with a good grind of black pepper. Mix thoroughly to combine.
- Cut the top off the bread baton carefully and then remove most of the bread from inside, leaving a crust shell. Fill the shell with the spinach and artichoke mixture.
- Heat the oven to 180C and bake the dip filled bread for about 20 minutes.
- Meanwhile, roughly break the remaining bread into croutons, drizzle with olive oil and bake for about 10 minutes
- Serve the Spinach and Artichoke Dip Bread with the croutons on the side for dipping! Enjoy!
