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Easy Spinach Artichoke Dip Football Bread Bowl

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A game-day showstopper: a homemade football-shaped bread bowl filled with creamy, cheesy spinach artichoke dip. Perfect for parties, this edible centerpiece is as fun to eat as it is to make.

Ingredients

Scale
  • 3 cups all-purpose flour (plus more for dusting)
  • 1 packet active dry yeast (about 2 ¼ teaspoons)
  • 1 cup warm water (about 110°F)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 egg (for egg wash)
  • 1 tablespoon milk (for egg wash)
  • 8 oz cream cheese, softened
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flakes (optional)
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt

Instructions

  1. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until foamy.
  2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms. Knead with a dough hook for 6 minutes or by hand for 8 minutes until smooth and slightly tacky.
  3. Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and a towel. Let rise in a warm place for about 1 hour, until doubled in size.
  4. While the dough rises, make the dip: In a medium bowl, beat the softened cream cheese until smooth. Add sour cream and mayonnaise and mix. Stir in spinach, artichokes, mozzarella, Parmesan, garlic, red pepper flakes (if using), salt, and pepper. Cover and refrigerate.
  5. Punch down the risen dough. On a floured surface, roll into a rough oval about 10 inches long and 6 inches wide. Transfer to a parchment-lined baking sheet. Shape into a football by pinching the ends to make them slightly pointy. Cover loosely with plastic wrap and let rise for 30 minutes.
  6. Preheat oven to 375°F. Whisk together egg and milk for egg wash. Brush the risen dough with egg wash. Make shallow diagonal slashes on top to create a football laces pattern. Bake for 25 minutes, until golden brown and hollow-sounding when tapped. Cool completely on a wire rack.
  7. Once cool, use a serrated knife to cut a 4-inch circle in the top. Remove the top piece and gently hollow out the inside, leaving a 1-inch border. Save the removed bread for dipping.
  8. Spoon the spinach artichoke dip into the hollowed bread bowl. Place on the baking sheet and bake at 375°F for 15-20 minutes, until hot and bubbly. Tent with foil if browning too quickly.
  9. Serve immediately on a platter with reserved bread pieces, crackers, chips, or vegetables.

Notes

Squeeze spinach very dry to avoid watery dip. Use room temperature cream cheese for smooth texture. Let bread cool completely before hollowing to prevent tearing. Score bread deeply (about ¼ inch) for even expansion. Can make dough and dip up to 2 days ahead.

Nutrition

Keywords: spinach artichoke dip, football bread bowl, game day appetizer, party dip, bread bowl recipe, Super Bowl food, cheesy dip

Find it online: https://lunafeast.com/easy-spinach-artichoke-dip-football-bread-bowl/