Artichoke-Spinach Dip Bread

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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One 13.75-ounce can quartered artichoke hearts, drained, dried thoroughly on paper towels and roughly chopped

3/4 cup mayonnaise 

3/4 cup thawed, drained, squeezed and chopped frozen spinach

1/2 cup grated Parmesan

1/2 cup Greek yogurt 

1 teaspoon garlic powder 

1 lemon, zested and juiced

Kosher salt, as needed

1 sourdough boule 

2 cups grated Gruyere cheese


  1. Preheat the oven to 350 degrees F.
  2. Combine the artichoke hearts in a bowl with the mayonnaise, spinach, Parmesan, yogurt, garlic powder and lemon zest and juice. Taste the mixture and season if necessary.
  3. Cut vertical lines in the boule 1 inch apart, cutting halfway deep. Turn the bread 90 degrees so that the lines are horizontal, and repeat the previous step so you end up with 1-inch cubes still attached. Spread the cubes slightly apart and evenly spoon the artichoke-spinach mixture into the crevices. Put the boule on a baking sheet and top with the Gruyere.
  4. Bake until the cheese is bubbling, 10 to 15 minutes. Pull off the cubes and enjoy.
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