Creamy Spinach Sourdough Bowl (Printer-friendly)

Warm, creamy spinach blend baked in a hollowed sourdough loaf, perfect for party sharing.

# What You’ll Need:

→ Bread

01 - 1 large round sourdough loaf (approximately 1.1 pounds)

→ Dip

02 - 10 ounces frozen chopped spinach, thawed and thoroughly squeezed dry
03 - 8 ounces cream cheese, softened to room temperature
04 - 7 ounces sour cream
05 - 1/2 cup mayonnaise
06 - 1 cup grated Parmesan cheese
07 - 1.5 cups shredded mozzarella cheese
08 - 2 cloves garlic, minced
09 - 1 small onion, finely diced
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground nutmeg (optional)

→ Garnish & Dippers

13 - 1 tablespoon chopped fresh chives or parsley
14 - Vegetable crudités, crackers, or torn sourdough bread reserved from bowl for dipping

# How to Make It:

01 - Preheat oven to 350°F.
02 - Cut off the top quarter of the sourdough loaf using a serrated knife. Hollow out the center, leaving a 1-inch thick shell. Reserve removed bread pieces for dipping later.
03 - In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, minced garlic, diced onion, black pepper, salt, and nutmeg. Mix until completely smooth and well blended.
04 - Add the prepared chopped spinach to the cheese mixture. Fold gently until evenly distributed throughout the dip.
05 - Spoon the spinach mixture into the hollowed bread bowl, packing it gently. Place the filled bread bowl on a baking sheet.
06 - Replace the bread top loosely over the filled bowl. Bake for 30 minutes, or until the dip is heated through and bubbles around the edges.
07 - Remove from the oven. Discard or set aside the bread top. Sprinkle generously with fresh chopped chives or parsley. Serve immediately with reserved bread chunks, vegetable crudités, or crackers.

# Expert Tips:

01 -
  • The bread bowl becomes edible infrastructure, soaking up all those creamy, garlicky juices until every bite is absolute perfection
  • People gather around it like campers around a fire, tearing off chunks and arguing over who gets the last scoop from the bottom
02 -
  • The bread continues to soften the longer the dip sits inside, so this is best served within an hour of baking
  • If you need to transport this, bake it at your destination or wrap it carefully in foil to keep it hot
03 -
  • Wrap any leftover bread pieces in foil and warm them in the oven for the last five minutes of baking
  • Place a baking sheet on the rack below to catch any butter that might bubble over

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