Spinach, Artichoke and Red Pepper Dip

Total Time:
1 hr 10 min
40 min
30 min

6 to 8 servings

  • 1 large round loaf country bread
  • 4 ounces cream cheese, at room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 small jalapenos, 1 seeded and chopped, 1 finely chopped
  • 1 clove garlic, crushed and peeled
  • One 10-ounce box frozen chopped spinach, thawed, drained and squeezed very dry in a kitchen towel
  • 1 cup marinated artichoke quarters, rinsed and drained
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 cup roasted red peppers, drained and finely chopped
  • 1 1/2 cups shredded pepper jack or Monterey Jack cheese
  • Kosher salt and freshly ground black pepper
  • Olive oil, for brushing
  • Baguette slices, crackers and crudites, such as carrots and celery, for serving
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F. Cut a thin slice from the top of the bread to expose the inside. With a paring knife, cut out the center of the bread to make a bread shell about 1-inch thick.

  • Cut the bread top and center into cubes and set aside.

  • Combine the cream cheese, mayonnaise, sour cream, chopped jalapeno and garlic in a food processor and process until smooth. Add the spinach and artichokes and pulse until chunky. Add the parsley, all but 1 tablespoon of the red peppers, 1 1/4 cup cheese, 1/2 teaspoon salt and some pepper and pulse just until combined.

  • Spoon the mixture into the bread bowl and top with the remaining 1/4 cup cheese, reserved red peppers and finely chopped jalapeno. Place the bread on a baking sheet. Brush the bread all over with olive oil and bake until hot and bubbly, 25 to 30 minutes.

  • Serve with the bread cubes, baguette, crackers and crudites.

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