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Three Cheese Spinach Artichoke Dip + Homemade Bread Bowls

Creamy, dreamy…party dip perfection! The traditional artichoke and spinach appetizer gets a holiday upgrade with smooth mayonnaise and a trio of savory cheeses.


  • For the Homemade Bread Bowls

  • cups warm water plus one tablespoon, divided

  • packages active yeast

  • tablespoons olive oil

  • teaspoons sea salt plus additional for sprinkling bread

  • cups all purpose flour divided

  • tablespoon cornmeal

  • egg white

  • For the Three Cheese Spinach Artichoke Dip

  • tablespoons salted butter

  • tablespoons all purpose flour

  • teaspoon sea salt

  • teaspoon black pepper

  • teaspoon cayenne pepper

  • cups whole milk

  • cup Heinz® Real Mayonnaise

  • ounces frozen spinach thawed, drained, squeezed

  • ounces artichoke hearts drained, chopped

  • cup roasted red peppers chopped

  • cup Monterey Jack cheese shredded

  • cup Parmesan cheese grated

  • cup Feta cheese crumbled


  1. For the Homemade Bread Bowls

    In the bowl of a stand mixer or large bowl, stir together the yeast and warm water, reserving 1 tablespoon of the water. Let the mixture rest and "bloom" for 10 minutes.

  2. Using the mixer paddle, stir the olive oil and salt into the yeast mixture. Gradually add HALF of the flour ¼ cup at a time until the dry flour is incorporated.

  3. Change the mixer paddle to a dough hook and add the remaining flour 1/4 cup at a time. Knead the dough for 5 minutes with the stand mixer until it is stretchy and smooth.

  4. Grease a bowl with oil and place the dough ball in the bottom. Flip the dough ball to coat both sides. Cover with a warm, damp towel and let rest for 45 minutes until doubled in size.

  5. Divide the doubled dough into 8 even sized pieces. Form each piece into a flattened "ball".

  6. Sprinkle the bottom of a rimmed baking sheet with cornmeal. Arrange the dough balls on the baking sheet. Cover with a warm, damp towel and let rise for 45 minutes.

  7. Preheat oven to 400 degrees. Place oven rack in center of oven.

  8. Whisk together the egg white and remaining water. Brush the dough balls with the egg wash and sprinkle with sea salt. Bake for 15 minutes. Remove from oven, brush with more of the egg wash, and bake for 15 more minutes. Transfer to a wire rack and let cool completely.

  9. Using a bread knife, carefully slice off 1/2 inch from the top of each piece of bread. With a small knife, cut out the center of each bread bowl. Reserve the bread pieces to toast for dipping.

  10. For the Three Cheese Spinach Artichoke Dip

    In a medium saucepan, heat butter over low heat. Whisk in the flour. Cook and stir until bubbly, about 5 minutes. Whisk in the salt, black pepper and cayenne.

  11. Gradually whisk in the milk until smooth. Increase heat to medium high and bring to a low boil, stirring constantly until thickened. Lower heat to a simmer.

  12. Fold in the Heinz® Real Mayonnaise and all other ingredients (spinach, artichokes, peppers and cheeses.) Cook and stir until the cheese has melted. Add more mayonnaise and milk as needed for desired consistency.

  13. Serve hot or warm in the prepared bread bowls. Dip with the toasted bread tops, insides, veggies and more.

  14. Now that the spinach artichoke is smooth and creamy, hot and bubbly, and the cheese is perfection, spoon the dip into the prepared homemade bread bowls.

  15. If you have any extra dip, serve it on the side for anyone who is skipping bread. (Although if you let your family in the kitchen while you are holiday prepping, there won’t be any extra.)

About the blogger

Teri Stephens

At a young age, Teri Stephens learned from her father the value of putting a meal on the table with whatever food was on hand. Today, her blog Buy This Cook That offers resourceful ways of cooking, preparing and providing to better meet the needs of today’s busy families. A southern gal, she jokes that she’s in a long-term relationship with Tennessee football, mojitos, and cheese.

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