This baked dip was soooo good. And pretty! Melt-y, cheesy, goo-ey-ness in a warm pretzel loaf. It doesn’t get much better.
Spinach artichoke dip is one our regular items to order from Pizza Luce (our “fancy” pizza spot) . I always think it’s funny that Dan likes it so much, since there’s definitely a creamy cheese situation happening there. But I don’t ruin it for him – ignorance is bliss!
I remembered one of my favorite artichoke dips being served in a warm loaf of bread. It’s so handy – you can rip off chunks of the bowl and use that as your dip scooping device. Genius! I used the pretzel bread for several reasons. One, it’s the best bread ever – chewy and a little sweet and a little salty. Two, Whole Foods sells the loaves 2 for $5.00 usually. A great deal for Whole Foods! Three, this bread gets extra delicious when it’s been baked for a little bit. The outside crisps up a bit, but the inside stays nice and moist. Four, I think it’s pretty If you don’t have pretzel bread handy then you can definitely use a different kind of bread – French, sourdough – any loaf of your preference.
This is a pretty basic spinach artichoke dip, so feel free to change it up. The only thing I did a little differently was add in a little basil pesto. I think this added a nice flavor to the dip. This recipe actually makes enough for about two loaves, so keep that in mind. (Sorry I deceived you a bit by only picturing one loaf). I think you could make this ahead of time fairly easily and bake right before serving. Just be sure to back the bread “guts” right away – you don’t want them to get stale if you’re saving them for dipping.
- 2 loaves pretzel bread
- 1 (10 oz.) package frozen chopped spinach, thawed and thoroughly drained/patted dry
- 1 can Artichoke hearts, drained and chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tablespoons prepared pesto
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup mayonnaise (I use reduced-fat)
- 8 oz. cream cheese, softened (I use ⅓ less fat)
- 1 cup freshly grated Parmesan cheese - divided into ½ cup portions
- Preheat oven to 350 degrees F.
- Slice about 2 inches deep through the top of the bread, and continue to cut a large rectangle. Remove top of bread and hollow out 2 inches deep to create a shallow rectangular bread bowl. Set aside.
- In a large mixing bowl combine all ingredients besides bread until thoroughly mixed.
- Spoon dip into prepared French bread and top with ¼ cup Parmesan cheese per loaf. Bake on a baking tray at 350 F degrees for 25-30 minutes or until cheese is melted and slightly golden.
- Let bread sit approximately 5 minutes to cool (just so you don't burn yourself) then slice. Best served warm