Creamy Spinach Dip Sourdough

The first time I brought this bread bowl to a Super Bowl party, my friends actually fought over the last piece of edible bowl. That crispy, cheese-soaked bread might be the best part of the whole experience. There's something irresistible about dipping into warm, creamy spinach filling that's been bubbling away inside a crusty sourdough cocoon.

My roommate in college taught me the trick of hollowing out the bread extra thick so you get those satisfying cheesy bread crusts at the end. We'd make this for Friday night movies and eat straight from the bowl with forks when the dipping bread ran out. The house would smell like garlic bread for days afterward.

Ingredients

• Large round sourdough loaf: The sturdy crust holds up beautifully to baking and the tangy flavor complements the rich filling better than mild white bread.
• Frozen chopped spinach: Thaw it completely and squeeze out every drop of water in a clean towel. Excess moisture will make your dip watery and sad.
• Cream cheese: Let it sit at room temperature for at least 30 minutes. Cold cream cheese creates lumps that never fully disappear, no matter how much you mix.
• Sour cream and mayonnaise: This combination adds tang and creaminess without making the dip too heavy or overly rich.
• Mozzarella and Parmesan: Mozzarella provides that gorgeous melted cheese pull, while Parmesan adds a salty, nutty depth that cuts through the creaminess.
• Garlic and onion: Minced fresh garlic gives you the best flavor, but granulated garlic works in a pinch. Onion should be finely chopped so you don't get big raw bites.
• Nutmeg: Just a pinch enhances the spinach's earthiness and adds a subtle warmth that most people can't identify but definitely notice.

Instructions

Prepare your bread bowl:

Cut a circular opening in the top of your sourdough loaf and lift off the lid. Hollow out the center, leaving about 2 cm of bread around the sides and bottom. Save every scrap of that bread you remove. Those pieces become golden, crispy dippers that everyone will fight over.

Mix the creamy base:

In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, onion, salt, pepper, and nutmeg. Mix until completely smooth. This is your moment to get the texture perfect before adding the spinach.

Add the spinach:

Fold in the well-drained spinach until evenly distributed throughout the cheese mixture. The filling should look like a speckled green cream. If it feels too stiff, add a tablespoon more sour cream to loosen it slightly.

Fill and bake:

Spoon the dip into your prepared bread bowl, mounding it slightly in the center. Place on a parchment-lined baking sheet and cover loosely with foil. Bake at 180°C for 20 minutes, then remove the foil and bake 5 more minutes until the top is golden and bubbly.

Prepare the dipping bread:

While the dip bakes, cut the reserved bread pieces into bite-sized cubes. Toss them with a little olive oil and pop them in the oven for the last 5 minutes of baking time so they get crispy and golden.

Serve it warm:

Bring the whole bread bowl to the table and surround it with the toasted bread cubes and fresh vegetables. The dip stays warm longer in the bread, so encourage everyone to dig in immediately.

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Last New Year's Eve, I made three of these because the first one disappeared in 15 minutes flat. People were standing around the island, wine glasses in hand, just tearing into that cheesy bread bowl like civilized cavemen. That's when I knew this recipe wasn't just food. It was an event.

Make Ahead Magic

You can mix the entire dip filling up to 24 hours before baking. Store it in an airtight container in the refrigerator, but let it come to room temperature for 30 minutes before filling your bread bowl. Cold filling takes longer to bake and might result in uneven heating. The bread should be hollowed out right before baking to prevent it from drying out or getting stale.

Serving Strategy

Place the bread bowl on a sturdy cutting board or platter with a rim to catch any drips. The bread gets soft as it sits, so providing small plates or napels is thoughtful. Some guests will want to scoop straight from the bowl, while others prefer dainty bites. Both approaches are completely acceptable and equally delicious.

Flavor Variations

Don't be afraid to make this recipe your own. I've added everything from crumbled cooked bacon to artichoke hearts with great success. The basic creamy formula is incredibly forgiving and welcomes creativity.

• Add a pinch of red pepper flakes if you like subtle heat that builds as you eat
• Mix in water chestnuts for a surprising crunch that contrasts beautifully with the creamy dip
• Swap half the spinach for chopped frozen artichoke hearts for a restaurant-style version

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Watch how quickly this becomes the dish everyone requests for every gathering. There's something primal and wonderful about tearing bread and dipping it into something warm and cheesy together.

Recipe Q&A

→ How do I prepare the sourdough bread bowl?

Cut a circular lid from the sourdough loaf and hollow out the inside, leaving about 2 cm of bread to form a sturdy bowl shell. Reserve the removed bread for dipping.

→ Can I use fresh spinach instead of frozen?

Fresh spinach can be used, but it should be cooked and well-drained to remove excess moisture before mixing with the other ingredients.

→ What is the best way to serve this dish?

Serve warm by placing the baked dip inside the bread bowl with cubed bread pieces and assorted fresh vegetables for dipping.

→ How can I add extra flavor to the dip?

Try adding a pinch of chili flakes or chopped water chestnuts to the mixture for a subtle kick and crunch.

→ Is it possible to prepare the dip in advance?

Yes, the dip mixture can be assembled and refrigerated up to one day ahead. Bake it just before serving for best results.

→ Are there common allergens in this dish?

This dish contains wheat (gluten) and dairy. Mayonnaise may also contain eggs, so check labels if needed.