Artichoke And Spinach Sourdough Cob Dip Recipe

Recipe By Slurrp

This Artichoke and Spinach Sourdough Cob Dip is a creamy and flavorful appetizer that is perfect for parties and gatherings. The dip is made with a combination of artichoke hearts, spinach, sour cream, cream cheese, and a blend of cheeses. It is then baked in a hollowed-out sourdough cob, creating a warm and gooey dip that is perfect for dipping bread, crackers, or vegetables. The combination of the tangy sourdough bread, creamy dip, and savory artichokes and spinach is sure to be a crowd-pleaser.

4.3
15 Rating -
Rate
Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Artichoke And Spinach Sourdough Cob Dip
plan
Bookmark

ingredients serve

Ingredients for Artichoke And Spinach Sourdough Cob Dip Recipe

  • 0.08 Sourdough Cob
  • 0.08 can Artichoke Hearts, Drained And Chopped
  • 0.08 cup Frozen Spinach, Thawed And Squeezed Dry
  • 0.08 cup Sour Cream
  • 0.67 ounce Cream Cheese, Softened
  • 1/25 cup Grated Parmesan Cheese
  • 1/25 cup Shredded Mozzarella Cheese
  • 1/25 teaspoon Garlic Powder
  • 1/25 teaspoon Salt
  • as per your need Sliced Sourdough Bread, Crackers, Or Vegetables For Serving

Directions: Artichoke And Spinach Sourdough Cob Dip Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F (175°C).
  • STEP 2.In a large bowl, mix together the artichoke hearts, spinach, sour cream, cream cheese, Parmesan cheese, mozzarella cheese, garlic powder, and salt.
  • STEP 3.Cut off the top of the sourdough cob and hollow out the center, leaving about a 1-inch thick shell.
  • STEP 4.Fill the hollowed-out sourdough cob with the artichoke and spinach dip mixture.
  • STEP 5.Place the filled sourdough cob on a baking sheet and bake for 20-25 minutes, or until the dip is hot and bubbly.
  • STEP 6.Remove from the oven and let cool for a few minutes before serving.
  • STEP 7.Serve the dip with sliced sourdough bread, crackers, or vegetables for dipping.
  • STEP 8.Enjoy!

Cooking Tips

  • Make sure to squeeze out any excess moisture from the spinach before adding it to the dip mixture.
  • You can customize the dip by adding additional ingredients such as chopped sun-dried tomatoes, diced red bell pepper, or cooked bacon.
  • Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat the dip, place it in a microwave-safe dish and heat in 30-second intervals, stirring in between, until heated through.
  • If you don't have a sourdough cob, you can also use a round loaf of bread or a baking dish.

Storage and Serving

  • Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
  • To serve, remove the dip from the refrigerator and let it come to room temperature for about 30 minutes.
  • Serve the dip with sliced sourdough bread, crackers, or vegetables for dipping.
Nutrition
value
143
calories per serving
10 g Fat8 g Protein6 g Carbs2 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    8g
  • Carbs
    6g
  • Fiber
    2g

MacroNutrients

  • Carbs
    6g
  • Protein
    8g
  • Fiber
    2g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    143mg
  • Iron
    < 1mg
  • Vitamin A
    84mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    36mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    7mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    22mg
  • Manganese
    < 1mg
  • Phosphorus
    122mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp