Creamy Spinach Dip Sourdough (Printer-friendly)

Warm, creamy spinach blend baked in a crusty sourdough loaf, perfect for sharing with bread and vegetables.

# What You’ll Need:

→ Bread Bowl

01 - 1 large round sourdough loaf (approximately 1.5 pounds)

→ Dip Base

02 - 10 ounces frozen chopped spinach, thawed and thoroughly drained
03 - 8 ounces cream cheese, softened to room temperature
04 - 7 ounces sour cream
05 - 0.5 cup mayonnaise
06 - 1 cup shredded mozzarella cheese
07 - 0.5 cup grated Parmesan cheese

→ Aromatics and Seasonings

08 - 2 cloves garlic, minced
09 - 1 small onion, finely chopped
10 - 0.5 teaspoon salt
11 - 0.25 teaspoon black pepper
12 - 0.25 teaspoon ground nutmeg

→ For Serving

13 - Reserved bread pieces, cut into cubes
14 - Assorted vegetables (carrot sticks, bell pepper strips)

# How to Make It:

01 - Preheat oven to 350°F.
02 - Cut a circular opening in the top of the sourdough loaf and remove the lid. Hollow out the center, leaving about 0.75 inch of bread around the sides and bottom to form a sturdy bowl. Reserve all removed bread pieces for dipping.
03 - In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, onion, salt, pepper, and nutmeg. Mix until completely smooth and well incorporated.
04 - Add the thoroughly drained spinach to the cheese mixture. Stir until evenly distributed throughout the dip.
05 - Spoon the spinach dip mixture into the prepared bread bowl. Place the filled bread bowl on a baking sheet lined with parchment paper.
06 - Cover loosely with aluminum foil and bake for 20 minutes to heat through.
07 - Remove foil and bake for an additional 5 minutes, or until the top becomes golden brown and bubbly.
08 - While dip bakes, cut reserved bread pieces into bite-sized cubes for serving.
09 - Serve the warm spinach dip directly in the bread bowl, surrounded by bread cubes and assorted fresh vegetables for dipping.

# Expert Tips:

01 -
  • The combination of warm cream cheese, sour cream, and three cheeses creates an incredibly velvety texture that coats every piece of bread perfectly.
  • People gather around this dish like it's a campfire, tearing off chunks of bread bowl while the dip stays warm throughout the entire party.
02 -
  • Squeezing the water out of thawed spinach is the most critical step. Wrap handfuls in a clean kitchen towel and twist until your hands hurt. Any remaining water will pool at the bottom of your bread bowl.
  • The bread bottom can get soggy if the dip sits too long. Serve within 30 minutes of baking for the best texture, or place the bowl on a wire cooling rack instead of directly on your serving platter.
03 -
  • Use a serrated bread knife to hollow out your loaf. Saw gently rather than pressing down, and you'll get clean walls without crushing the bread structure.
  • If the top of your dip starts browning too quickly, tent it loosely with foil while the center finishes heating through.

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