Stovetop Spinach-Artichoke Dip Recipe
"Serving this creamy, delicious dip in a bread bowl is not mandatory, but we highly recommended going for it. If you’re not making the bread bowls (this time), just skip ahead to the dip instructions below and serve with pita chips alongside!..."
INGREDIENTS
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1 large sourdough boule or other round country loaf (about 10" in diameter)
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5 Tbsp. extra-virgin olive oil, divided
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Kosher salt
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4 Tbsp. unsalted butter
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6 garlic cloves, finely grated
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2 15-oz. cans artichoke hearts, drained, quartered
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10 oz. baby spinach or frozen chopped spinach, thawed
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1½ tsp. (or more) kosher salt
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16 oz. cream cheese, cut into 1"-thick slices
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3½ oz. finely grated Parmesan (about 1 cup), plus more
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1 tsp. freshly ground black pepper, plus more
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Chips (for serving; optional)
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