Spinach Artichoke Dip

May 9, 2010 / By Foodland

Spinach Artichoke Dip

Great with your favorite chips, bread, or veggies.
Course Appetizer, Snack
Servings 12 Servings


  • 1 cup fresh spinach (lightly wilted in hot water) or frozen spinach (thawed), chopped in small pieces
  • 1 cup mayonnaise
  • 1 pound sour cream
  • 0.25 package ranch mix
  • 5 ounces jar of artichoke hearts, drained and chopped in small pieces
  • 5 ounces can of sliced water chestnuts, drained and chopped
  • 0.25 cup carrots, shredded
  • 1 La Brea rosemary boule
  • olive oil, as needed
  • kosher salt, as needed
  • black pepper, as needed


  1. Chop spinach and squeeze the spinach with your hands to wring out all remaining moisture.
  2. If you are using frozen spinach, thaw spinach completely then chop and allow all water to drain from product.
  3. Combine the mayonnaise, sour cream and ranch mix in a bowl.
  4. fold in the chopped spinach, artichoke hearts, water chestnuts and the carrots until all ingredients are evenly distributed.
  5. Cut the top off the rosemary boule.
  6. Cut around the outer crust not all the way through the bottom and then pull the inside of the bread out creating the bread bowl.
  7. Reserve the top for presentation.
  8. Brush the inside of the bread loaf with olive oil and bake on sheet at 350° for 15 minutes or until brown and crispy on the interior of the loaf.
  9. Pull apart the inside of the loaf into 2" pieces.
  10. Lightly coat with olive oil and spread out evenly, not overlapping on baking sheet.
  11. Season with kosher salt and black pepper.
  12. Bake at 350° for 15 minutes or until browned and crisp.
  13. Reserve toasted pieces at room temperature for service.
  14. These can be warmed prior to service.
  15. Fill bread bowl with the dip and arrange on platter surrounded by toasted bread pieces.
  16. Place the top of the loaf off center and lean against the outside of the loaf.
  17. This dip can be served warm or cold.
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