Spinach, artichoke dip

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 350°F (175°C).

Step 2

2. In a large bowl, beat cream cheese until smooth. Mix in mayonnaise and sour cream.

Step 3

3. Make sure to squeeze excess water from spinach thoroughly. Add to cream cheese mixture.

Step 4

4. Fold in chopped artichoke hearts, water chestnuts, both cheeses, garlic, and seasonings until well combined.

Step 5

5. Transfer to a 2-quart baking dish.

Step 6

6. Bake for 25-30 minutes until hot and bubbly around edges.

Step 7

7. Let stand 5 minutes before serving.

Step 8

The water chestnuts add a wonderful textural contrast to the creamy dip. Serve with tortilla chips, crackers, or fresh vegetables. You can also prepare this ahead and refrigerate unbaked for up to 24 hours.

Step 9

Absolutely! Here's how to serve the spinach artichoke dip in a bread bowl:

Step 10

1. Choose your bread:

Step 11

- A round sourdough loaf works best (about 8-inch diameter)

Step 12

- Pumpernickel also holds up well

Step 13

- Italian or French boule are good options

Step 14

2. Prepare the bread bowl:

Step 15

- Cut off the top 1/4 of the bread (save for dipping)

Step 16

- Hollow out the inside, leaving about 1-inch thick wall and bottom

Step 17

- Cube the removed bread into roughly 1-inch pieces

Step 18

- Lightly toast the bread bowl and cubes:

Step 19

* Brush the inside of bowl and bread cubes with olive oil

Step 20

* Place in 350°F oven for 10-15 minutes until lightly crispy

Step 21

* This prevents the bowl from getting soggy

Step 22

3. Fill and bake:

Step 23

- Place prepared bread bowl on a baking sheet

Step 24

- Fill with the spinach artichoke dip

Step 25

- Cover loosely with foil

Step 26

- Bake at 350°F for about 30 minutes, removing foil for last 10 minutes

Step 27

4. Serve:

Step 28

- Arrange the toasted bread cubes around the bowl

Step 29

- Can also add:

Step 30

* Additional crackers

Step 31

* Crudités

Step 32

* Pita chips

Step 33

* Breadsticks

Step 34

Pro tips:

Step 35

- Don't remove too much bread when hollowing - the walls need to stay sturdy

Step 36

- Place the bread bowl on a serving platter before filling - it's difficult to move when hot

Step 37

- If the bread starts browning too much during baking, tent with foil

Step 38

- Any leftover dip can be scooped out and stored, but the bread bowl should be consumed same day