Creamy Spinach Dip Sourdough

There's something about watching a sourdough bowl fill with creamy spinach dip that makes a kitchen smell like a party is already happening. Years ago, I made this for a casual gathering, half out of laziness—I wanted something that looked impressive but didn't require juggling multiple dishes. The hollowed bread bowl did all the visual work for me, and honestly, it became the thing people talked about afterward, not the dip itself. Now, whenever I need to feel like a host with actual effort, I reach for this recipe.

I remember standing in my kitchen on a rainy Sunday, the oven already warm, and realizing I'd invited people over without a real plan. I pulled this together in under twenty minutes of prep, and by the time everyone arrived, the dip was bubbling away like I'd spent all day on it. One friend broke off a corner of the bread bowl to scoop up an extra spoonful and said, "This is genius," and I let her think I was brilliant rather than scrambling.

Ingredients

• 1 large round sourdough loaf (about 600 g): The structure matters here—pick one with a sturdy crust and airy interior so it holds the dip without collapsing and stays edible long enough for your guests to finish it.
• 250 g frozen chopped spinach, thawed and drained well: Squeeze this like you mean it; excess moisture is the enemy of a thick, creamy dip that doesn't get watery as it sits.
• 225 g cream cheese, softened: Leave it on the counter for a few minutes before mixing so it blends without lumps, which makes the whole thing feel smoother and more luxurious.
• 200 g sour cream: This is your secret depth—it cuts through the richness with a subtle tang that makes people want another bite.
• 120 g mayonnaise: I know it sounds heavy, but it creates that velvety texture that keeps people dipping long after they planned to stop.
• 75 g grated Parmesan cheese: Freshly grated tastes noticeably sharper and more alive than pre-grated, so if you have five minutes, use a box grater.
• 150 g shredded mozzarella cheese: This is the melting workhorse; it keeps everything cohesive and helps develop that golden top.
• 2 garlic cloves, minced: Mince them fine so they distribute evenly and mellow as they bake rather than coming through in harsh little bursts.
• 1 small onion, finely diced: The small dice means it softens completely and adds sweetness and texture without announcing itself as an ingredient.
• ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon ground nutmeg (optional): The nutmeg is optional but worth the whisper—it adds warmth that tastes like someone really knows what they're doing, even if they're just improvising.
• 2 tablespoons chopped fresh chives (optional): Save these for the very end; they brighten everything up and make it look intentional rather than hastily assembled.

Instructions

Preheat and hollow:

Set the oven to 180°C (350°F) and while it's warming, carefully slice off the top quarter of the sourdough loaf—about 2 to 3 cm down. Scoop out the insides with a sturdy spoon or bread knife, leaving thick walls so the bowl doesn't fall apart when you fill it with hot dip. Cube the bread you've removed for dipping later.

Build the base:

In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise, stirring until completely smooth before anything else goes in. This is easier than trying to blend everything at once, and you'll taste the difference in how well it comes together.

Add the personality:

Fold in the Parmesan, mozzarella, minced garlic, diced onion, salt, pepper, and nutmeg if using, stirring until you can't see streaks of anything separate anymore. The mixture should look cohesive and taste balanced—a little sharp from the cheese, a little sweet from the onion.

Marry the spinach:

Add the well-drained spinach and stir until it's completely folded into the cheese mixture with no green clumps hiding in corners. This is where it transforms from a cheese dip into something that feels intentional and vegetable-forward.

Fill and bake:

Spoon the dip into the hollowed bread bowl, mounding it slightly in the center, and set the bowl and cubed bread on a baking sheet. Bake for about 25 minutes until the top is golden and bubbling at the edges, which tells you the heat has warmed all the way through and melted everything together.

Finish and serve:

Pull it from the oven, scatter chives over the top if you're using them, and bring it straight to the table while it's still warm and impressive. Serve immediately with the bread cubes alongside for scooping.

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One winter evening, a friend reached into the bowl and broke off a piece of sourdough, loaded it with dip, and closed her eyes while she ate it. When she opened them, she said it tasted like being at a restaurant but feeling like home, which might be the only compliment I actually care about when I'm cooking for people.

The Case for Bread as a Serving Vessel

Using a hollowed bread bowl isn't just clever—it changes how people engage with food. There's something about the bread being both edible and functional that makes people feel like they're part of something a little fancier than dipping crackers into a bowl. The bread absorbs some of the dip as it sits, which intensifies the flavor and makes each bite feel richer. By the end of the evening, when the dip is nearly gone, people are eating the bread shell itself, which somehow always surprises them into feeling satisfied in a way that usually requires me to explain why there's nothing left.

Flavor Layering and Why Less Isn't Always More

This recipe works because it stacks flavors rather than relying on a single element to carry it. The spinach adds earthiness, the cheese adds umami and richness, the sour cream adds brightness, the garlic and onion add sharpness and sweetness. When you combine all of it, nothing overwhelms—instead, each element rounds out the others and creates something that tastes more complex than the ingredients suggest. The nutmeg is barely perceptible, but without it, the dip tastes a little flat and generic, which is why I always add it despite it being optional.

Make-Ahead Confidence and Timing Tricks

You can absolutely make this dip the morning of your gathering, store it covered in the refrigerator, and bake it just before people arrive. If you do, add about 5 minutes to the baking time since it'll be cold when it goes into the oven. The bread bowl keeps better if you hollow it no more than a few hours before filling it; any longer and the cut edges start to dry out and brown. For true stress-free hosting, I recommend setting up your baking sheet and getting everything else ready in the afternoon, then doing the actual baking the moment you want people to eat.

• Assemble everything no more than 2 hours before baking to keep the bread fresh and the cheese mixture at its best.
• If your guests are running late, a dip can hang out in a warm oven for 15 minutes without getting worse, which buys you more time than you'd expect.
• Make extra dip and store it in a small baking dish on the side if you're worried about not having enough, since the bread bowl's capacity can surprise you with how much it actually holds.

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This dip has become my answer to the question "What should I bring?" because it's the kind of thing that disappears, that people remember, and that makes me look like I know what I'm doing in a kitchen. It's one of the rare recipes that actually rewards you for serving it in something as clever as a bread bowl.