Low Carb Spinach Artichoke Dip Bread Bowl


  • 10 oz Frozen Chopped Spinach
  • 1/2 cup Artichoke Hearts, chopped
  • 1 cup Sour Cream, full fat
  • 1 cup Mayonnaise
  • 1 1/2 tsp Sea Salt
  • 1 tsp Black Pepper
  • 1 Tbsp Parsley
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/4 tsp Paprika
  • 1/2 tsp Red Pepper Flakes (optional)
  • 1/4 tsp Cayenne Pepper (optional)
  • 1 Loaf LC Pumpernickel Bread
  • Sliced Carrot and Celery Sticks (optional)


  1. Mix mayonnaise, sour cream and seasonings in a bowl and put in the fridge to chill
  2. Cook spinach in the microwave, according to package instructions
  3. Let spinach cool, then wring out excess liquid
  4. Add spinach and chopped artichoke hearts to the dip mixture
  5. Return to the fridge to chill for at least 1 hour
  6. Cut pumpernickel loaf into 2 pieces, about 2/3 or 1/4
  7. Cut the larger side into bread cubes
  8. To make the bread bowl, cut a deep hole in the smaller side, taking care not to cut all the way through
  9. Once the dip is chilled, add it to the bread bowl and serve with bread cubes and cut veggies
  10. Optional: arrange bread cubes on a baking sheet and toast in a 350 degree oven for 10 minutes to make them more sturdy for dipping

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