Creamy Spinach Dip Sourdough

There's something almost magical about the moment a spinach dip hits the oven and the kitchen fills with that warm, garlicky aroma. I discovered this version during a spontaneous gathering on a chilly evening when I realized I had cream cheese, spinach, and barely anything else—and somehow created something people still ask me to bring. It's become my go-to when I need something that looks impressive but requires almost no fussing.

I'll never forget serving this at a book club night where someone's teenage daughter tried it and went back for thirds—quiet victory for the host. Watching people relax around warm food, the conversation flowing easier as dip disappeared into mouths, reminded me that sometimes the simplest dishes create the best moments.

Ingredients

• Frozen spinach (300g): The thawed-and-squeezed-dry step matters more than you'd think—excess moisture will make your dip watery and sad, so really commit to squeezing it in a clean kitchen towel.
• Cream cheese (200g): Softening it first means no lumps hiding in your final dip, and the texture stays silky instead of grainy.
• Sour cream (120g): This gives tang and prevents the dip from being cloying sweet, though Greek yogurt works beautifully if you want something lighter.
• Mayonnaise (120g): Yes, it sounds like a lot, but it creates that luxurious mouthfeel and helps everything bind together smoothly.
• Parmesan cheese (100g): Grate it fresh if you can—the pre-grated stuff sometimes feels a bit grainy by comparison.
• Mozzarella cheese (100g): Shredded mozzarella melts beautifully and creates those little stretchy moments when you dip.
• Garlic (2 cloves): Minced fine so it distributes evenly and doesn't leave harsh bites, though honestly if you're a garlic lover, one more clove won't hurt.
• Spring onions (2): The bright, mild onion flavor keeps everything from feeling too heavy and adds a little textural pop.
• Salt, pepper, and nutmeg: The nutmeg is optional but it adds this subtle warmth that people taste without quite knowing what it is.
• Sourdough bread (1 loaf): Cut into cubes or thick slices—the crust keeps things from getting soggy and the flavor is essential to the whole experience.

Instructions

Get your oven ready:

Preheat to 180°C (350°F) so it's hot and waiting when your dip is mixed.

Build your base:

In a large bowl, whisk together the softened cream cheese, sour cream, and mayonnaise until smooth and creamy. This takes about a minute of actual effort, and it's worth doing properly so you don't have any stubborn cream cheese chunks hiding around.

Mix in all the good stuff:

Add the Parmesan, mozzarella, minced garlic, spring onions, salt, pepper, and nutmeg. Stir until everything is evenly distributed and you can't see any streaks of white cream cheese anymore.

Fold in the spinach gently:

Add your squeezed-dry spinach and fold it in with a spatula, turning the mixture over on itself a few times until the bright green is woven throughout. Don't overmix—you're folding, not beating it.

Transfer to your baking dish:

Pour the whole thing into a small baking dish or casserole, spreading it in an even layer. This helps it cook evenly and look beautiful when it comes out.

Bake until golden and bubbling:

Pop it in the oven for about 20 minutes, until the top is lightly golden and you can see bubbles creeping up the sides. The exact time depends on your oven's mood, so start checking around the 18-minute mark.

Prepare your bread for dipping:

While the dip bakes, cut your sourdough into cubes or thick slices and arrange them on a serving platter. You want them ready to go the moment the dip comes out hot.

Serve immediately:

Bring the bubbling dip straight from oven to table and let people dig in while it's at its warmest and most luscious.

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The real magic happened the first time someone said, 'This tastes homemade,' and I realized they meant it as a genuine compliment, not code for amateur. That moment taught me that this dip works because it tastes like actual care, not a recipe that's been processed into perfection.

Why This Dip Always Works

There's a reason spinach dip has stayed popular for decades—the combination of cream cheese, sour cream, and melted cheese creates this irresistible texture that's somehow both light and indulgent. The spinach keeps it from tasting like pure dairy, and the garlic gives it backbone without overwhelming anything else. Every element here actually needs to be here, which is a good sign that the recipe was born from actual cooking, not theory.

Making It Your Own

This recipe is genuinely flexible without losing its soul. I've added a pinch of chili flakes when I wanted something with a little edge, squeezed in lemon juice when the dip felt too rich, and once substituted Greek yogurt for sour cream because that's what I had. The core stays the same, but the personality shifts depending on what you're in the mood for.

The Serving and Storage Question

You can absolutely make this a full day ahead—just cover the baking dish and refrigerate, then bake it fresh when you need it, adding just a couple extra minutes if it's coming straight from cold. Leftover dip keeps for about three days in the fridge and actually tastes good cold, straight from a spoon, though heating it gently on the stovetop brings back that beautiful creamy texture.

• Don't cut the sourdough until right before serving or it'll start drying out.
• If the dip ever gets too thick from sitting out, a splash of cream or even warm milk stirred in brings it back to life.
• This dip freezes reasonably well if you need to make it even further ahead, though the texture changes slightly after thawing.

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There's comfort in bringing a dish that people recognize, that feels familiar but tastes like someone cared enough to do it right. This spinach dip has become that dish for me.

Common Recipe Questions

→ What cheeses are used in this creamy spinach blend?

Parmesan and mozzarella cheeses add richness, while cream cheese contributes to the velvety texture.

→ How should the spinach be prepared before mixing?

The spinach should be thawed and thoroughly squeezed to remove excess moisture for the best consistency.

→ Can this dip be made ahead of time?

Yes, prepare the mixture a day prior and bake just before serving for maximum freshness.

→ What bread is recommended for serving?

Crusty sourdough bread cut into bite-sized cubes or slices complements the dip perfectly.

→ Are there options to adjust the flavor profile?

Try adding a pinch of chili flakes or a squeeze of lemon juice to enhance the dip’s flavor.