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Stovetop Spinach-Artichoke Dip

Source of Recipe

Bon Appétit


Recipe Introduction

"Serving this creamy, delicious dip in a bread bowl is not mandatory, but we highly recommend going for it. If you're not making the bread bowls (this time), just skip ahead to the dip instructions below and serve with pita chips alongside!"

Recipe Link: https://tinyurl.com/stovetopspinachartichokedip

List of Ingredients

Bread Bowl:
â—¦ 1 large sourdough boule or other round country loaf (about 10 inches in diameter)
â—¦ 5 tablespoons extra-virgin olive oil, divided
â—¦ Kosher salt

Spinach-Artichoke Dip:
â—¦ 4 tablespoons unsalted butter
â—¦ 6 cloves garlic, finely grated
â—¦ 2 15-ounce cans artichoke hearts, drained, quartered
â—¦ 10 ounces baby spinach or frozen chopped spinach, thawed
â—¦ 1 ½ teaspoons (or more) kosher salt
â—¦ 16 ounces cream cheese, cut into 1-inch-thick slices
â—¦ 3 ½ ounces finely grated Parmesan (about 1 cup), plus more
â—¦ 1 teaspoon freshly ground black pepper, plus more
â—¦ Chips (for serving; optional)


Recipe

Bread bowl: Preheat oven to 350° F. Using a serrated knife, cut about 1 inch off top of boule.

Using your hands, scoop out bread from the inside of the loaf, leaving about a 1-inch-thick wall all around. Tear bread and top slice into 1 ½-inch pieces. Place torn bread and bread bowl on a rimmed baking sheet, discarding any small crumbs. Toss torn bread with 3 tablespoons oil and season with salt. Coat inside of bread bowl with remaining 2 tablespoons oil.

Bake until edges of bread bowl are golden and crisp and torn pieces are browned, 25 to 30 minutes. Let cool.

Spinach-artichoke dip: Melt butter in a large saucepan or Dutch oven over medium heat. Add garlic and cook, stirring often, until very fragrant but not browned, about 1 minute. Add artichokes and cook, tossing, until well coated in butter, 1 to 2 minutes longer. Add spinach and salt and continue to cook, stirring and folding often, until spinach has wilted and most of the liquid is cooked off, 7 to 8 minutes. (It's okay if the bottom of the pot isn't completely dry. It just shouldn't be swimming in liquid.) Add cream cheese and cook, stirring constantly, until melted. Add 3 ½ ounces Parmesan and 1 teaspoon pepper and stir until melted and creamy. Taste and season with salt if needed.

Transfer dip to bread bowl. (If it doesn't all fit, serve remaining dip on the side or refill bread bowl as it gets eaten.) Top with Parmesan and a crank of pepper. Serve with toasted bread pieces or chips of your liking—don't snooze on Stacy's pita chips if you can find them.

Makes about 5 cups