Spinach Artichoke Dip Bread Boat Recipe
If you are searching for the ultimate party showstopper, look no further than Spinach Artichoke Dip Bread Boat. This irresistible dish transforms classic creamy spinach and artichoke dip into a glorious vessel made from crusty French bread. The result? A bubbling, golden, cheesy masterpiece that invites people to gather around, pull apart, and savor each flavor-packed bite. Whether you’re prepping for game day, holiday gatherings, or just want to impress your friends on movie night, this Spinach Artichoke Dip Bread Boat is a guaranteed crowd-pleaser you’ll turn to again and again.

Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating layers of flavor and texture, all while keeping things delightfully simple. With these pantry and refrigerator staples, you can quickly craft a Spinach Artichoke Dip Bread Boat that feels special and indulgent.
- French bread loaf: Acts as both the bowl and the vehicle for molten, cheesy dip—look for one sturdy enough to hold up to baking.
- Olive oil: Brushed on the bread shell for extra richness and to help crisp up the interior.
- Garlic: Gives the base a lovely aromatic bite that infuses every layer of flavor.
- Frozen spinach: Provides deep green color, earthy notes, and a nutritional boost—just be sure to squeeze out excess moisture.
- Artichoke hearts: Tender, slightly tangy bites that pair beautifully with cheese and spinach.
- Cream cheese: The creamy glue that binds everything together and delivers that outrageous dip texture.
- Sour cream: Adds tang and silkiness for a softer, scoopable dip.
- Mayonnaise: Rounds out the dip, adding subtle richness and moisture.
- Shredded mozzarella cheese: Melts into delightful gooey strings with every bite.
- Grated Parmesan cheese: Provides sharp, nutty depth and gives a savory edge.
- Salt: Just the right amount to lift the flavors without overpowering.
- Black pepper: Balances the richness with a gentle kick.
- Red pepper flakes (optional): A bit of heat for those who like their dip with a subtle punch.
- Fresh parsley: A sprinkle for that pop of color and fresh finish.
How to Make Spinach Artichoke Dip Bread Boat
Step 1: Prep the Bread Boat
Start by preheating your oven to 375°F (190°C). Place your French bread loaf on a sturdy cutting board, slice off the very top to create an opening, and use your hands to gently hollow out the center, leaving a good inch of bread all around for a sturdy shell. Brush the inside with olive oil for a golden finish and to help shield the bread from the moist filling. Set your bread boat aside—it’s about to become the star of the show.
Step 2: Sauté Aromatics
Heat a swirl of olive oil in a skillet over medium heat. Add the minced garlic and sauté it for about one minute, just until it’s fragrant. This little step really unlocks the garlic’s gentle bite and will infuse the filling with a deeper, more rounded flavor.
Step 3: Combine the Filling
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Add in the thawed, squeezed-dry spinach, chopped artichoke hearts, sautéed garlic, mozzarella, Parmesan, salt, black pepper, and red pepper flakes if using. Stir everything together until it’s evenly mixed, creamy, and invitingly flecked with green. This is the heart of your Spinach Artichoke Dip Bread Boat—rich, tangy, and ultra scoopable.
Step 4: Fill and Bake
Spoon the creamy spinach-artichoke mixture into the prepped bread boat, smoothing it out to fill every nook and cranny. Place the whole thing on a baking sheet and slide it into your preheated oven. Let it bake for 20 to 25 minutes, or until the filling is bubbling with cheesy delight and the bread edges turn satisfyingly crisp.
Step 5: Garnish and Serve
Remove the bread boat from the oven and immediately sprinkle the top with fresh parsley. This final touch adds color and a hint of freshness. Slice the bread boat into hearty portions, serve warm, and watch your guests practically swoon over that steaming, gooey center!
How to Serve Spinach Artichoke Dip Bread Boat

Garnishes
Brighten up your Spinach Artichoke Dip Bread Boat with a shower of freshly chopped parsley for color and herbal freshness. A pinch of extra red pepper flakes over the top can give it a festive pop, or add finely diced tomatoes for a touch of sweet-acidity. Don’t underestimate the power of a simple finish!
Side Dishes
This bread boat plays well with all sorts of fun party companions. Surround slices with extra toasted bread cubes from the hollowed center, crunchy veggie sticks like carrots and celery, or sturdy pita chips for dipping into the molten center. It also makes a wonderful centerpiece for an appetizer spread with olives, pickles, and fresh fruit.
Creative Ways to Present
If you’re feeling whimsical, try baking individual mini Spinach Artichoke Dip Bread Boats in crusty rolls for single servings. For a rustic touch, present the bread boat on a wooden board with a scattering of fresh herbs, or shape the hollowed bread into a “basket” and nestle the dip inside. This recipe adapts beautifully to sourdough or ciabatta loaves, letting you switch up flavors and textures to suit your crowd.
Make Ahead and Storage
Storing Leftovers
If you magically find yourself with leftover Spinach Artichoke Dip Bread Boat, simply let it cool to room temperature, then wrap slices tightly in foil or place them in an airtight container. Store in the refrigerator and aim to enjoy within 2 days for best texture and flavor.
Freezing
While the creamy filling does freeze fairly well, the bread can soften after thawing. If you want to prep in advance, consider making just the dip portion and freezing it separately. Thaw in the fridge overnight, pack into a fresh bread shell, and bake when ready to serve for an almost-from-scratch result.
Reheating
For the tastiest results, reheat portions of the Spinach Artichoke Dip Bread Boat in a 350°F oven wrapped loosely in foil—about 10-15 minutes should do the trick, restoring that melty, creamy goodness without drying it out. Avoid the microwave if possible as it can make the bread chewy rather than crisp.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If you opt for fresh spinach, sauté it first until wilted, then press or squeeze out any excess water. Roughly chop before adding it to the filling. You’ll want about 1 to 1 1/2 cups cooked spinach in place of the frozen.
Which type Appetizer, Snack
A large, sturdy French bread loaf is classic, but sourdough or ciabatta bread both make delicious alternatives. The key is choosing a bread with a strong crust and a dense enough crumb to hold the filling without falling apart.
How can I make this dip spicier?
If you like a little more heat, don’t hesitate to increase the red pepper flakes, or stir in a dash of hot sauce to the filling. Jalapeño slices as a garnish also look great and add a spicy zip.
Can I make Spinach Artichoke Dip Bread Boat in advance?
You can! Prepare the dip filling, stuff the bread boat, and cover tightly with foil. Refrigerate up to 24 hours ahead. When you’re ready to bake, simply add 5-10 extra minutes to the baking time since it’s starting from cold.
Is this recipe vegetarian?
Yes! The Spinach Artichoke Dip Bread Boat is completely vegetarian and nut-free, making it a wonderful choice for a wide range of guests and dietary needs.
Final Thoughts
If you’ve never experienced the magic of a Spinach Artichoke Dip Bread Boat, you’re in for such a treat. It’s cozy, shareable, easy to customize, and destined to become the centerpiece of any occasion. Give it a try—your family and friends will thank you, and you might just find your new signature appetizer!
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Spinach Artichoke Dip Bread Boat Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in this irresistibly creamy and flavorful Spinach Artichoke Dip Bread Boat that’s perfect for parties or a cozy night in. A warm, gooey blend of spinach, artichokes, and cheeses nestled in a crusty bread boat is a crowd-pleaser!
Ingredients
Bread Boat:
- 1 large French bread loaf
- 2 tablespoons olive oil
Spinach Artichoke Dip:
- 2 cloves garlic, minced
- 1 package (10 ounces) frozen spinach, thawed and squeezed dry
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Hollow out bread: Slice the top off the French bread loaf and hollow out the center to form a boat. Brush the inside with olive oil.
- Sauté garlic: In a skillet, sauté garlic in olive oil until fragrant.
- Mix ingredients: In a bowl, combine cream cheese, sour cream, mayonnaise, spinach, artichokes, cheeses, salt, pepper, and red pepper flakes.
- Fill the boat: Spoon the mixture into the bread boat and spread evenly.
- Bake: Place the boat on a baking sheet and bake for 20–25 minutes until hot and bubbly.
- Garnish and serve: Remove from oven, garnish with parsley, and slice for serving.
Notes
- Serve with toasted bread cubes or veggie sticks for dipping.
- Also delicious with sourdough or ciabatta bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice or portion
- Calories: 320
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 40 mg