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Creamy Four-Cheese Hot Artichoke Spinach Dip Recipe Perfect for Parties

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A creamy, cheesy hot artichoke spinach dip baked inside a hollowed-out bread bowl, perfect for casual gatherings and parties. This dip combines four cheeses with spinach and artichokes for a rich, velvety texture and inviting flavor.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1 cup marinated artichoke hearts, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 1 round sourdough bread loaf, about 8 inches diameter

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Using a serrated knife, cut a circle around the top of the sourdough loaf about 2-3 inches from the edge. Remove the top to create a lid and hollow out the inside, leaving about a 1-inch thick shell.
  3. Drain and prep the spinach and artichokes by squeezing dry and chopping the artichoke hearts into bite-sized pieces.
  4. In a medium mixing bowl, combine softened cream cheese, mayonnaise, and sour cream until smooth.
  5. Fold in shredded mozzarella, Parmesan, cheddar, spinach, artichokes, and minced garlic gently until just combined.
  6. Stir in lemon juice, salt, black pepper, and optional red pepper flakes. Adjust seasoning to taste.
  7. Spoon the dip mixture into the hollowed-out bread bowl, packing gently but not overflowing. Replace the bread lid on the side or top.
  8. Place the bread bowl on a baking sheet and bake for 25–30 minutes until cheese is melted, bubbly, and golden brown on top.
  9. Remove from oven and let cool for 5 minutes before serving.

Notes

Squeeze spinach dry to avoid watery dip. Use freshly grated cheese for better melting. Tent with foil if top browns too fast. For extra bubbly cheese, add more mozzarella halfway through baking. For gluten-free, use gluten-free bread or serve with crackers or veggie sticks. Leftovers can be refrigerated for up to 3 days and reheated gently.

Nutrition

Keywords: artichoke dip, spinach dip, four cheese dip, party appetizer, bread bowl dip, creamy dip, hot dip, cheesy dip

Find it online: https://evabake.com/creamy-four-cheese-hot-artichoke-spinach-dip-recipe-perfect-for-parties/