A Taste of Nostalgia: Cheesy Spinach Artichoke Dip Sourdough Bread
There are certain flavors that just instantly transport you back to childhood, aren’t there? For me, one of those absolute classics is spinach artichoke dip. Think about it – bubbly, molten cheese, earthy spinach, tangy artichokes, all just begging to be scooped up by a sturdy chip or a warm piece of bread. It was the ultimate comfort food, the star of any party, and honestly, something I could (and maybe sometimes did) happily make a meal out of.
So, when I started my sourdough journey, it was only a matter of time before I found a way to marry that beloved nostalgic flavor with my passion for naturally leavened sourdough bread. The result? Spinach Artichoke Dip Sourdough Bread. It’s everything you love about the classic appetizer, baked right into a beautiful, crusty loaf of sourdough. Each bite is a perfect balance of tangy sourdough, gooey cheese, and flavorful spinach and artichoke.
The best part? It low-key tastes like a white spinach pizza.
You’ve got the garlic, the creamy base, and that toasted cheese crust—it’s basically a gourmet slice in loaf form. This bread is a bit of a project because you have to be really careful about moisture, but the smell in your kitchen while this is in the Dutch oven is genuinely life-changing.
If you’re a fan of spinach artichoke dip (and let’s be real, who isn’t?), and you love the satisfaction of baking your own sourdough, this recipe is for you. It might seem a little more involved than a standard loaf, but I promise the extra effort is completely worth it.
Spinach Artichoke Dip Sourdough
Created by Sue Mun
Makes One, Sourdough Boule
Ingredients
For the Dough:
- 110g ripe sourdough starter
- 350g water
- 500g bread flour
- 10g salt
For the Spinach Artichoke Dip:
- 4 oz. cream cheese, well softened
- 2 tbsp sour cream
- 2 tbsp mayonnaise
- 1 garlic clove, minced
- 1/3 cup finely shredded parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 7 oz. of canned artichoke hearts, can liquid drained, squeeze artichokes to drain excess liquid, chopped
- 3 to 4 oz. frozen spinach, thawed, squeeze very well to drain excess liquid
Instructions:
Make the Dough:
- In a large glass or ceramic bowl, mix together the warm water and the ripe sourdough starter.
- Add in the bread flour and salt and mix until a shaggy dough forms.
- Cover and rest for 1 hour.
- Stretch and fold #1. Using west hands, stretch the dough into itself about 6-8 times or until gluten develops. Cover and rest for 30 minutes.
- Stretch and fold #2. Using wet hands, stretch and fold the dough into itself until it can not stretch anymore. Cover and rest for 30 minutes.
- Stretch and fold #3. Repeat the steps from above. Cover and rest for 30 minutes.
- Stretch and fold #4. Repeat the steps from above.
- Cover and bulk ferment for 6-10 hours. Or until the dough has doubled in size and the dough peels away the sides of the bowl easily. If not, continue to proof longer.
- While you are waiting for the dough to bulk ferment, prepare the spinach artichoke dip.
- In a medium bowl stir together the cream cheese, sour cream, mayonnaise, garlic, parmesan, and mozzarella cheese.
- Stir in the drained/chopped artichokes and the thawed/drained frozen spinach. Set aside in the fridge.
Shape the Dough:
- Flip the dough over and gently stretch to a long rectangle. Spread about 1/4 cup of the spinach artichoke dip evenly on top. Perform a book fold. Spread about 2-3 tbsp more of the dip mixture on top and gently roll the dough up. Then gently push/pull dough into a tight round in a candy cane motion.
- Dust with rice flour and place into banneton bread mold.
- Gently pull the edges of the round into the center of the dough. Just so it adds tension to the dough and helps improve oven spring when it bakes.
- Cover and proof in the fridge overnight (8-10 hours)
The Bake:
- Preheat oven to 450F and place dutch oven in the oven to also preheat.
- Flip onto silpat or parchment and gently score the top of the dough using a lame knife.
- Carefully place the sourdough into your hot Dutch oven. Cover with the lid.
- Bake at 450F for 25 minutes with the lid covered.
- Lower the oven to 425F. Uncover the lid and bake again for 15-25 more minutes. Or until the internal temp is above 190F.
- Cool completely on a wire rack before cutting and serving.
