Creamy Spinach Sourdough Bowl

The first time I brought this spinach dip to a Super Bowl party, my friend Sarah actually licked the bread bowl clean. I had baked it wrapped in foil during the drive over, and that aroma hit everyone the moment I walked through the door. Now it is the only thing people ever request me to bring.

I learned the hard way that squeezing spinach dry is not optional advice. One year I was running late, skipped that step, and ended up with watery dip that made the bread bowl soggy within twenty minutes. Now I treat spinach wringing like a meditation practice and my dips have never been better.

Ingredients

• 1 large round sourdough loaf: The sturdy structure and tangy flavor stand up to baking and soaking without falling apart
• 300 g frozen chopped spinach: Thawed and squeezed completely dry until your hands cramp, otherwise the dip will separate and ruin the bread
• 250 g cream cheese: Room temperature makes all the difference for that silky smooth texture
• 200 g sour cream: Adds the perfect tangy brightness to cut through all that cheese
• 120 g mayonnaise: Do not skip this, it creates that velvety restaurant style consistency everyone loves
• 120 g grated Parmesan cheese: Salty and nutty, this is where all the umami lives
• 150 g shredded mozzarella cheese: Provides those gorgeous cheese pulls in every single scoop
• 2 cloves garlic: Freshly minced, never the jar stuff
• 1 small onion: Finely diced so you do not bite into big raw onion chunks
• 1/2 tsp black pepper: Freshly cracked if you can manage it
• 1/2 tsp salt: Adjust this based on how salty your cheeses are
• 1/4 tsp ground nutmeg: The secret ingredient that makes everyone ask what is different
• 1 Tbsp chopped fresh chives or parsley: Bright pop of color and freshness right before serving
• Extra bread and vegetables: Use the torn pieces from inside the bowl plus whatever fresh crunch you prefer

Instructions

Preheat your oven to 180°C (350°F)

Getting the oven ready first means you can pop this in the moment it is filled

Hollow out the sourdough loaf

Cut off the top quarter like you are carving a pumpkin, then use your hands to pull out the soft interior bread leaving about a 2 cm thick shell. Save every single crumb of that pulled bread for dipping

Build the creamy base

In a large bowl, beat together the cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, garlic, onion, pepper, salt, and nutmeg until everything is smooth and incorporated

Fold in the spinach

Gently mix in your thoroughly dried spinach until it is evenly distributed throughout the cheese mixture

Fill and bake the bread bowl

Scoop the spinach mixture into your hollowed bread, place it on a baking sheet, and loosely set the bread top back on. Bake for 30 minutes until the dip is bubbling and the bread crust is golden and irresistible

Garnish and serve immediately

Remove from oven, sprinkle with fresh chives or parsley, and set out with all those reserved bread pieces and vegetables while it is still piping hot

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My sister in law still talks about the time I made this for her birthday and accidentally used her good bread bowl from a local bakery. She said it was the most expensive appetizer she had ever eaten but also the most delicious.

Make Ahead Magic

You can mix up the entire filling a day before and store it in the refrigerator. The flavors actually develop and marry together overnight, making it even more delicious.

Bread Bowl Selection

Look for a round loaf that feels heavy for its size with a thick, crackly crust. Flimsy bread will collapse under the weight of all that cheese and spinach.

Serving Strategy

Set out small plates and napkins because things will get gloriously messy. Place the bread bowl on a sturdy cutting board or platter to catch any drips.

• Provide two serving spoons so guests can reach the bottom from different angles
• Keep extra bread nearby for refills because the bread dippers disappear fast
• Position vegetables around the outside so people can grab them without reaching across the hot bowl

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Watch how quickly this disappears, and keep the recipe handy because everyone will be asking for it.

Recipe Q&A

→ What type of bread is best for this dish?

A large round sourdough loaf is ideal for creating a sturdy bread bowl that holds the filling well.

→ Can I prepare the spinach mixture ahead of time?

Yes, the spinach mixture can be prepared in advance and refrigerated until ready to fill and bake the bread bowl.

→ Are there alternatives to mozzarella cheese?

Swiss or cheddar cheese can be used instead of mozzarella for a different flavor profile.

→ How can I make the filling lighter?

Use Greek yogurt in place of sour cream and opt for low-fat cream cheese for a lighter version.

→ What are some good accompaniments for dipping?

Vegetable crudités, crackers, or torn pieces of the reserved sourdough bread work well for dipping.

→ Can this dish be made spicy?

Adding a pinch of chili flakes to the spinach mixture will introduce a subtle spicy kick.