Rockin Ranch Spinach Artichoke Dip

This Spinach Artichoke Dip gets a tangy twist from Hiland Rockin Ranch Dill Dip, with cream cheese, herbs, and plenty of rich, savory flavor.

Recipe and image compliments of Brit from Whisked Away Kitchen

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Rockin Ranch Spinach Artichoke Dip

Prep Time25

Bake Time25

Servings:

Ingredients

1 cup Hiland Rockin Ranch Dill Dip
8 oz Hiland Cream Cheese softened to room temperature
1 cup shredded Monterey Jack cheese
1 cup shredded low-moisture mozzarella cheese
1/2 cup grated Parmesan cheese divided
2 cloves garlic finely minced
1/4 teaspoon red pepper flakes
10 oz frozen chopped spinach completely thawed and thoroughly squeezed dry
1 can 14 oz artichoke hearts, drained, squeezed dry, and coarsely chopped
1 round sourdough boule approximately 1-1.5 lbs
2 tablespoons Hiland Unsalted Butter melted
1/2 teaspoon garlic powder

Instructions

Preheat oven to 375°F and line a large baking sheet with parchment paper.
Cut off the top inch of the sourdough boule. Using a small serrated knife, slice around the inside leaving a 3/4-inch thick wall and bottom. Pull out the center bread portion in whole chunks and cut them (along with the top lid) into bite-sized cubes for dipping and set aside.
In a large mixing bowl, mix together the softened cream cheese and Hiland Rockin Ranch Dill Dip until smooth and uniform. Fold in the Monterey Jack, mozzarella, minced garlic, red pepper flakes, and 1/4 cup of the Parmesan cheese until evenly distributed.
Fold in the dry spinach and chopped artichokes until fully combined.
Spoon the filling tightly into the prepared sourdough bowl, pressing down slightly to fill any gaps. Top the dip with the remaining 1/4 cup of Parmesan cheese.
Place the filled bread bowl in the center of baking sheet and arrange the bread cubes around it. Stir the garlic powder into the melted butter and brush it generously over the exposed bread rim and the bread cubes. Bake for about 20-25 minutes until the dip is hot and bubbling around the edges, and the top Parmesan crust turns light golden. If the dipping cubes toast too quickly, pull them off the sheet with tongs halfway through.

Ingredients for spinach artichoke dip arranged with a sourdough boule, Hiland Cream Cheese, Hiland Rockin Ranch Dill Dip, cheeses, spinach, artichokes and seasonings.

Hollowed-out sourdough bread bowl with the removed bread torn into pieces for dipping.

Spinach, chopped artichokes, garlic and red pepper flakes added to a creamy cheese mixture in a glass bowl.

Creamy spinach artichoke dip fully mixed in a glass bowl.

Spinach artichoke dip spooned into a hollowed sourdough bread bowl and topped with shredded cheese.

Baked in a sourdough boule, this creamy dip comes with its own bread bowl

Hiland Rockin Ranch Dill Dip adds a fresh, herby kick to this creamy spinach artichoke dip, all baked inside a crusty sourdough boule.

Why We Love This Recipe

Hiland Rockin Ranch Dill Dip does double duty as the flavor base and creamy binder, so you skip a whole spice cabinet’s worth of seasoning.
The bread bowl is the serving dish. Less cleanup AND it looks impressive!
Make it ahead and bake it right before your guests arrive, so it hits the table hot and bubbling.

Ingredient Notes

Hiland Cream Cheese: Room temperature is non-negotiable here. Cold cream cheese won’t blend smoothly into the ranch dip, and you’ll end up with little white lumps instead of a creamy filling. Leave it out for an hour, or if you’re short on time, cut it into small cubes and microwave in 15-second bursts.

Hiland Rockin Ranch Dill Dip: This is what gives the whole dip its tangy, herby flavor without needing extra seasoning. Mix it into the cream cheese first before adding anything else, that way it blends in smooth instead of leaving streaks of flavor throughout the filling.

Frozen spinach: Squeeze this dry like you mean it. Spinach holds a shocking amount of water, and if it’s still wet when it goes in, your dip turns watery instead of rich. A clean kitchen towel works better than a colander for wringing out the last bit.

Artichoke hearts: Same rule as the spinach, drain and squeeze them dry too. Canned artichokes carry a lot of liquid, and skipping this step is the most common reason spinach artichoke dip turns out soupy.

Cheese blend: Monterey Jack and mozzarella both melt beautifully and Parmesan adds a bit of salty, savory depth. Make sure to buy blocks of cheese and shred your own to avoid the anti-caking coating on pre-shredded bags, which keeps it from melting quite as smoothly into the filling.

Sourdough boule: Pick a round loaf with a sturdy crust. It needs to hold its shape once you’ve hollowed it out. My loaf was about 1.5 pounds and the perfect size for this dip.

Step by Step Instructions

Hollow out the bread first and set the pieces aside. Cut off the top inch, then slice around the inside edge leaving about a 3/4-inch wall so the bowl holds its shape. Pull the center out in big chunks so it’s easy to cube up for dipping.
Mix the cream cheese and ranch dip until fully smooth before adding anything else. This is your base, and if it’s lumpy now, it stays lumpy through the rest of the recipe.
Fold in the cheeses, garlic, and pepper flakes before the spinach and artichokes. Getting the cheese evenly distributed first makes it much easier to fold in the bulkier vegetables without overmixing.
Press the filling in tightly, don’t just spoon it in loosely. Gaps and air pockets mean uneven melting, and you want every scoop to have the same gooey texture.
Brush the butter and garlic powder mixture generously over the bread rim and cubes. This is what gets you a golden, slightly crisp edge instead of plain toasted bread. Watch the cubes closely since they’re thinner than the bowl and will brown faster.

Expert Tips and Tricks

Let the filling come together in stages. Mix the cream cheese and ranch dip fully smooth before folding in anything else, it’s much harder to work out lumps once the cheese and spinach are in there.
Chop the artichokes coarsely, not fine. You want visible pieces in every bite, not a smooth paste.
If the top isn’t golden by the time the dip is bubbling, run it under the broiler for 60-90 seconds. Watch it closely, it goes from golden to burnt fast.

Storage Instructions

Leftover dip keeps in the fridge in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through; the microwave works too, but the bread won’t crisp back up. This dip is best eaten fresh out of its bread bowl, since the bowl itself gets soft after storage.

Spinach artichoke dip in a sourdough bread bowl on a baking sheet, surrounded by torn bread pieces with melted butter nearby.

Creamy spinach artichoke dip baked inside a crusty sourdough bread bowl with melted cheese and a serving spoon.

Creamy, cheesy, and perfect for sharing, this bread bowl dip is a party favorite!

Serving Ideas

Set it out as the centerpiece of a game day spread alongside chips, crackers, and extra bread cubes.
Pair it with a simple green salad for an easy dinner when you don’t feel like cooking.
Bring it to a potluck fully assembled and unbaked, then bake it at the host’s place so it’s warm and bubbling when you serve it.
Scale up the filling and skip the bread bowl for a make-ahead dip you can bake in a casserole dish for a bigger crowd.

For more delicious recipes, visit Hiland Dairy’s recipe page.