Artichoke Spinach Dip in a Bread Bowl Recipe
Artichoke Spinach Dip in a Bread Bowl Recipe photo by Taste of Home

Artichoke Spinach Dip in a Bread Bowl Recipe

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Baking the dip in the actual bread shell makes it a very attractive dish, and it's very easy to clean up. Every time I serve this, people can't believe how healthy and veggie-filled it is. —Ella Homel, Chicago, Illinois
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 16 servings


  • 3 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
  • 1 cup grated Parmesan cheese
  • 3/4 cup mayonnaise
  • 3 green onions, sliced
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 round loaf (1 pound) rye or pumpernickel bread

Nutritional Facts

1/4 cup: 263 calories, 19g fat (5g saturated fat), 15mg cholesterol, 520mg sodium, 18g carbohydrate (1g sugars, 3g fiber), 7g protein


  1. In a large bowl, combine the first seven ingredients. Cut a thin slice off the top of bread. Hollow out the bottom half, leaving a 1/2-in. shell. Cut removed bread into 1-in. cubes.
  2. Place cubes on an ungreased baking sheet. Broil 6 in. from the heat for 2-3 minutes or until golden, stirring once.
  3. Place bread shell on an ungreased baking sheet. Spoon dip into bread shell. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with bread cubes. Yield: 4 cups.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe. If any of the dip does not fit in bread shell, bake, uncovered, in a greased small baking dish until heated through.
Originally published as Artichoke Spinach Dip in a Bread Bowl in Simple & Delicious March/April 2009, p18

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Apr. 20, 2014

"I have used both marinated and plain canned artichokes, I prefer the plain, well rinsed too. Also I add chopped water chestnuts for crunch. Any round bread will do well if you don't like


Reviewed Sep. 17, 2013

"Delicious. Use sourdough (for the bowl)!"

Reviewed Jan. 10, 2013

"The choice of bread is a tad questionable (I just use a round of French) but there will be NO leftovers. Recommend you make 1.5 or double the recipe and serve on slices of toasted French Baguette slices."

Reviewed Mar. 27, 2012

"I make this recipe as well except we are not that fond of pumpernickle bread so i use the whole round of the Hawaiian Bread and its delicious. I have also left out the artichokes and used just the spinich dip.You also do not have to serve this hot as you can make a cold spinich dip which we prefer in the summer months."

Reviewed Jan. 8, 2012

"Very good, to lower sodium content try using different cheeses. Parmesan is definitely a problem, also use artichoke hearts in water not the marinated ones. Easy fix."

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