Creamy Spinach Dip Sourdough

I was rifling through the freezer one late afternoon, hunting for something quick to bring to a friend's game night, when I spotted a forgotten bag of spinach wedged behind the ice packs. Twenty minutes later, I had a bubbling, golden dip that disappeared before halftime. That bread bowl trick—hollowing out a sourdough and filling it with molten cheese—turned a simple appetizer into the night's centerpiece.

The first time I made this for a crowd, I watched a usually reserved cousin reach for his fourth piece of bread, grinning sheepishly as he scooped up the last puddle of dip. Since then, it's become my go-to whenever I need something warm, shareable, and impossible to resist. There's something about the way the bread bowl sits in the center of the table that makes everyone lean in and linger a little longer.

Ingredients

• Frozen chopped spinach: Thaw it completely and squeeze out every drop of water with your hands or a clean towel, otherwise the dip turns watery.
• Cream cheese: Let it sit at room temperature for at least thirty minutes so it blends smoothly without lumps.
• Sour cream: Adds tang and keeps the dip from feeling too heavy or one-note.
• Mayonnaise: I know it sounds rich, but it gives the dip that silky, spreadable texture that clings to every crisp edge of bread.
• Mozzarella cheese: Melts beautifully and creates those irresistible cheese pulls when you scoop.
• Parmesan cheese: Use freshly grated if you can, the pre-shredded kind clumps and doesn't melt as well.
• Garlic: Mince it finely or it'll burn in the oven and turn bitter.
• Onion powder: A quiet backbone of flavor that deepens without overpowering.
• Black pepper and salt: Taste as you go, the cheese already brings saltiness.
• Ground nutmeg: Just a pinch warms the whole dish and makes people ask what that secret note is.
• Sourdough bread loaf: Look for one with a thick, sturdy crust that can hold the dip without collapsing.
• Olive oil: Brushing the bread before toasting turns it golden and crisp, not leathery.

Instructions

Preheat and prep:

Turn your oven to 180 degrees Celsius and let it heat while you mix. This gives you time to work without rushing.

Blend the creamy base:

In a large bowl, beat together the cream cheese, sour cream, and mayonnaise until you see no streaks and the mixture looks like thick frosting. A hand mixer speeds this up, but a wooden spoon and some elbow grease work just fine.

Fold in the greens and cheese:

Stir in the spinach, mozzarella, Parmesan, garlic, onion powder, pepper, salt, and nutmeg until everything is evenly distributed. The mixture should look thick and speckled with green.

Transfer and smooth:

Scrape the dip into an oven-safe dish and spread it out so the top is level. This helps it bake evenly and brown just right.

Bake until bubbling:

Slide the dish into the oven and bake for twenty to twenty-five minutes, until the edges are bubbling and the top turns lightly golden. The smell will pull everyone into the kitchen.

Hollow out the bread bowl:

While the dip bakes, slice off the top of the sourdough and carve out the soft center, leaving thick walls. Save every piece you remove for dipping.

Toast the bread (optional but worth it):

Brush the inside of the bread bowl and the torn pieces with olive oil, then toast them in the oven for five to seven minutes until crisp. This step keeps the bowl from getting soggy and adds a satisfying crunch.

Fill and serve:

Pour the hot dip into the toasted bread bowl and set it on a large platter surrounded by the toasted pieces. Serve immediately while it's still steaming.

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One winter evening, I brought this to a neighbor's potluck and watched a quiet table turn lively as people tore into the bread bowl, laughing and comparing how much dip they could scoop in one go. By the time we cleared the dishes, the bread bowl was nothing but crumbs and everyone had asked for the recipe. It reminded me that the best food doesn't need to be fancy, it just needs to bring people together.

Make It Your Own

I've stirred in chopped artichoke hearts when I want a little tang, or a pinch of cayenne when the crowd likes heat. Fresh spinach works beautifully too, just cook it down in a hot pan, let it cool, and squeeze it bone-dry. Some nights I skip the bread bowl entirely and serve the dip in a cast-iron skillet straight from the oven, surrounded by crackers and sliced baguette.

Pairing and Serving

A crisp white wine like Sauvignon Blanc cuts through the richness without fighting it, and sparkling water with lemon keeps things refreshing. For a lighter spread, I sometimes set out carrot sticks, bell pepper strips, or cucumber slices alongside the bread. The dip clings to vegetables just as well and makes the whole platter feel a bit more balanced.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days. Reheat in a low oven or microwave in short bursts, stirring in between, until warm and creamy again. I've even spread cold dip on toast for a quick breakfast, and it tasted better than I expected.

• If making ahead, assemble the dip and refrigerate unbaked, then bake just before serving.
• Freeze the unbaked dip for up to a month, thaw overnight, and bake as directed.
• Gluten-free guests will appreciate rice crackers, veggie sticks, or gluten-free bread on the side.

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This dip has never failed me, whether I'm feeding a crowd or just want something warm and comforting on a quiet night. I hope it becomes as much of a favorite in your kitchen as it is in mine.

Common Recipe Questions

→ How do I prepare the spinach for the dip?

Use well-thawed and thoroughly drained frozen chopped spinach or fresh cooked spinach. Removing excess moisture ensures a creamy, not watery, texture.

→ Can I bake the dip in advance?

Yes, prepare the dip and refrigerate it before baking. Bake just before serving for the best warm and bubbly texture.

→ What kind of bread works best for serving?

A large round sourdough loaf is ideal for hollowing out and holding the hot spinach blend, providing a crusty and flavorful vessel.

→ How can I add extra flavor to the dip?

Incorporate a pinch of cayenne pepper for heat or mix in chopped artichoke hearts to enhance taste and texture.

→ Is this dish suitable for gluten-free diets?

Replace the sourdough bread with gluten-free bread or serve the dip alongside vegetable sticks for a gluten-free option.