This Campfire Spinach and Artichoke Dip Bread Bowl is the ultimate comfort food for your next outdoor adventure or cozy gathering.

The creamy, cheesy spinach and artichoke dip is baked inside a hollowed-out bread bowl, making it the perfect dip-and-scoop vessel. As it cooks over the campfire (or in the oven), the bread becomes warm and toasty, while the dip stays rich, creamy, and flavorful.

This dip is an irresistible blend of cheesy goodness and fresh vegetables, all served in a fun and interactive way. Whether you’re camping or hosting a party at home, this dip is sure to be a crowd-pleaser.

Why You’ll Love This Recipe

This Campfire Spinach and Artichoke Dip Bread Bowl is the perfect combination of creamy, savory, and crunchy.

The warm, cheesy spinach and artichoke dip is the star of the dish, while the bread bowl adds a deliciously crispy, toasted element. Whether you’re cooking over a campfire or baking it in the oven, it’s an easy and fun way to serve a crowd-pleasing appetizer or snack.

Plus, it’s an interactive dish that everyone will enjoy digging into!

Ingredients:

1 round loaf of bread (sourdough or any sturdy bread)
1 can (14 oz) artichoke hearts, drained and chopped
1 package (10 oz) frozen spinach, thawed and drained
1 cup cream cheese, softened
1/2 cup sour cream
1 cup mayonnaise
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper, to taste
Fresh parsley (optional, for garnish)

Step-by-Step Instructions:

Prepare the Bread Bowl: Cut the top off the loaf of bread and hollow out the inside, leaving about 1-inch of the bread around the edges to form a bowl. Set the bread top aside for later use, as it can be used for dipping.
Make the Dip: In a mixing bowl, combine the chopped artichokes, drained spinach, cream cheese, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, garlic, salt, and pepper. Mix until everything is well combined and the dip is smooth.
Fill the Bread Bowl: Spoon the spinach and artichoke dip into the hollowed-out bread bowl, packing it in gently.
Cook the Dip:
- Campfire Method: Wrap the bread bowl in aluminum foil and place it on the campfire’s grill grate or on a bed of hot coals. Cook for 20-30 minutes, turning occasionally, until the bread is crispy and golden on the outside and the dip is hot and bubbly.
- Oven Method: Preheat your oven to 375°F (190°C). Place the bread bowl on a baking sheet and bake for 20-25 minutes, or until the bread is golden and the dip is hot and bubbly.
Serve: Carefully remove the bread bowl from the heat. Garnish with fresh parsley, if desired, and serve with the reserved bread top and extra veggies or crackers for dipping.

Expert Tips for the Recipe:

Bread Selection: Choose a round, sturdy bread like sourdough or a rustic boule that can hold the dip without collapsing. Avoid soft or fluffy bread that might not stand up to the weight of the dip.
Vegetable Variations: You can add other veggies like onions, mushrooms, or bell peppers to the dip for extra flavor and texture.
Cheese Options: Feel free to use different cheeses, such as sharp cheddar, Gruyère, or goat cheese, to customize the flavor of your dip.
Campfire Cooking: If cooking over a campfire, make sure to monitor the heat to prevent the bread from burning. If you don’t have a grill grate, you can cook the bread bowl on a hot bed of coals, wrapping it in foil to prevent the dip from drying out.