Baked Goat Cheese Spinach Dip


  • 2 1/2 cups chopped fresh spinach
  • 1 onion diced
  • 1 clove of garlic minced
  • 1140 g package of goat cheese
  • 3/4 cup sour cream
  • 1/4 cup chopped marinated artichoke hearts
  • 8 slices of cooked bacon crumbled
  • salt & pepper to taste
  • 1 artisan loaf of bread


  1. Preheat your oven to 300 degrees.
  2. Chop fresh spinach so you end up with about 2 1/2 cups.  
  3. Dice the onion, and mince the garlic.
  4. Then in a skillet, saute the spinach, onion and garlic in a little bit of olive oil. Salt & pepper to taste.
  5. Cook until the onions are soft, and there is no moisture from the spinach.
  6. Stir in the cooked and crumbled bacon, and cook for about 2 more minutes.
  7. Remove from the heat.
  8. In a food processor (I use a hand blender), puree the goat cheese and sour cream together until smooth.
  9. Then add the goat cheese/sour cream mixture and chopped artichoke hearts to the spinach/bacon mix.  Stir until well combined.
  10. Now it’s time to prepare your artisan loaf of bread (you can use a sour dough loaf or any kind of large loaf that you like, as long as you can remove the centre portion).
  11. Cut out the top of your loaf, cutting in about 1 1/2 inches deep, then peel off the top and remove the centre.  You just want to create a pocket to put your dip, so make sure you don’t cut down too deep into the loaf, but deep enough that the dip won’t flow out of the bread.  
  12. Save the bread you cut out for dipping.  Just cut it into dipping sized chunks.  
  13. Add the spinach mixture to the space in your bread bowl, then wrap your bread dip in tin foil, and bake for 25 – 30 minutes or until the mixture is bubbling.
  14. You can use the bread bowl as a dip, and serve it with extras chunks of fresh bread or baguettes for dipping.  Or you can slice the whole bread bowl width wise and serve in strips.