Baked Spinach and Artichoke Dip

A classic dip with a hearty twist that makes it even easier to serve.

You know the drill. You’ve been invited to a party/you’re having guests over/you need a quick snack for Sunday’s game and you don’t have the time or patience to be fancy. Well worry no longer because if you can cut and stir you can make this classic people pleaser. The bread bowl provides both the serving and the dipping apparatus making this one a definite fire and forget. Go ahead and take the credit when the crowd goes wild but remember, you owe us a beer for this one.

Equipment Needed: Baking Sheet, Mixing Bowl, Strainer or Colander, Chef’s Knife, Cutting Board, Wooden Spoon, Bread Knife (optional)

Serving Suggestion: Family Style

Servings: 12-ish

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking


  • Round loaf of bread (we used a marble rye) (about $3)
  • 1 C grated Parmigiano Reggiano cheese (do yourself a huge favor and buy the pre-shredded stuff for this one)($12/lb)
  • 1/2 C mayonnaise ($3.99/15 oz jar)
  • 1/2 C sour cream ($1.49/16 oz)
  • 1 can artichoke hearts ($2.79/13.75 oz can)
  • 1 package frozen spinach ($1.79/10 oz box)
  • 1-2 TSP garlic powder ($2/2.5 oz jar)
  • 1-2 TSP onion powder ($2/2.5 oz jar)
  • 1 TSP crushed red pepper ($3.50/2.5 oz jar)
  • Salt
  • Pepper


  • Preheat your oven to 350°F. Remove the frozen spinach from the box and place it in your strainer or colander in the sink.
  • Take your bread and cut a ring in the top about 1/2 an inch from the edges and about 2 inches deep (try to stay 1/2 an inch away from the bottom of the loaf). This will become your dipping pieces. Angle the knife in to cut the bottom of the chunk you’ve just created and pull it out. Take this big piece, cut it into 1 inch cubes and set them aside.

Be careful not to cut the sides too thin or cut through the bottom of the loaf.

  • At this point you can continue to let the spinach thaw naturally or if you’re feeling really impatient run it under hot water. Once  it’s thawed press it into the straining implement and squeeze out as much liquid as possible. You should end up with a green lump about a third of what you started with; toss it in your mixing bowl.

Seriously, the spinach should be almost dry when you finish or you're at risk for a watery dip.

  • Drain your artichoke hearts. Quarter them, then cut each quarter into three pieces (you want to make sure everything is bite-sized and can mix easily). Throw these in the mixing bowl with the spinach.

Be sure to remove any leaves that don't cut easily. If they're hard to cut they're hard to chew.

  • Add the mayo, sour cream and cheese. Give everything a good stir to make sure the veggies have mixed well then pour in 1 teaspoon of onion powder, garlic powder, crushed red pepper and a tiny pinch of salt and pepper (not too much, there’s plenty of saltiness from the cheese and spice from the red pepper). Stir thoroughly and add more seasoning to taste.
  • While you can make the mix a day in advance you want it to be room temperature for this next part so it melts easily. Spoon it into the bread bowl you created, place the loaf on your baking pan and put it in the oven for 10-12 minutes until the dip is warmed throughout. Serve on a plate with the bread cubes and encourage people to go to town on the vessel once the cut pieces are gone.

4 responses to “Baked Spinach and Artichoke Dip

  1. Enjoyed your sense humor. Keep on keeping on.

  2. I usually serve my spinach dip with pumpernickel bread, on New Years Eve, the bakery had a few loaves on clearance even though they were fresh. When We chowed down that night, we realized the bread was overwhelming full of nutmeg. It made my dish… interesting. Oh well, nothing a bottle of wine can’t cure.

    • The Brothers Brown

      We like where your head’s at. That would typically be when we start adding a splash more rye to our Manhattans and distract our guests with some sweet dance moves.

  3. Pingback: Super Bowl Snacking: The Two Minute Drill | Brothers Brown School of Cooking

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