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Chicken Spinach Dip Bread Bowls

Total Time

Prep: 35 min. Bake: 20 min. + standing


8 servings

Updated: Mar. 10, 2022
My family loves artichoke spinach dip, so I thought I could turn this popular appetizer into a chicken entree. The sourdough bowl makes a fun presentation. I love that with this recipe I can make one for dinner and wrap one for the freezer! —Merry Graham, Newhall, California
Chicken Spinach Dip Bread Bowls Recipe photo by Taste of Home
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  • 1 package (10 ounces) frozen chopped spinach
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 loaves sourdough bread (1 pound each)
  • 1 medium sweet red pepper, chopped
  • 1 medium onion, chopped
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup grated Parmesan cheese, divided
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 6 bacon strips, cooked and crumbled, divided


  1. Preheat oven to 400°. Thaw spinach, reserving 2 tablespoons liquid.
  2. In a small microwave-safe bowl, combine oil and garlic. Microwave on high 30-45 seconds or until warmed. Cut a thin slice off top of each bread loaf. Hollow out bottoms, leaving 1/2-in.-thick shells (save removed bread for another use). Brush 2 tablespoons oil mixture over outside and inside of bread bowls. Place bread bowls on a baking sheet.
  3. Strain remaining oil mixture into a large skillet; discard garlic. Heat oil over medium-high heat. Add pepper and onion; cook and stir 5-7 minutes or until tender. Remove from pan.
  4. Add chicken to pan; cook and stir over medium-high heat 6-8 minutes or until no longer pink. Reduce heat to medium. Add artichoke hearts, cream cheese, 1/4 cup Parmesan cheese, Italian seasoning, salt, spinach, pepper mixture and reserved spinach liquid; cook and stir until cream cheese is melted. Stir in 1/4 cup crumbled bacon. Remove from heat.
  5. Divide mixture between bread bowls; top with remaining bacon. Sprinkle remaining Parmesan cheese over filling and bowls.
  6. Bake, uncovered, 10 minutes. Cover loosely with foil; bake 8-12 minutes longer or until filling is heated through. Let stand 10 minutes before serving. To serve, cut each bowl into 4 wedges.

Can you freeze Chicken Spinach Dip Bread Bowls?

Cool chicken mixture before filling bread bowls. Securely wrap unbaked bowls in foil; place in resealable plastic freezer bags and freeze. To use, partially thaw in refrigerator overnight. Unwrap bowls and place on a baking sheet. Cover loosely with foil and bake in a preheated 350° oven 1 hour. Bake, uncovered, 10-15 minutes longer or until filling is heated through and a thermometer inserted in center reads 165°.

Nutrition Facts

1 wedge: 504 calories, 22g fat (9g saturated fat), 86mg cholesterol, 1168mg sodium, 43g carbohydrate (6g sugars, 3g fiber), 32g protein.

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