Creamy Spinach Dip Sourdough (Printable)
Velvety spinach and cheese warm dip served in a hollowed sourdough loaf, perfect for sharing.
# What You'll Need:
→ Bread
01 - 1 large round sourdough loaf (approximately 21 ounces)
→ Dip Base
02 - 9 ounces frozen chopped spinach, thawed and thoroughly drained
03 - 8 ounces cream cheese, softened
04 - 7 ounces sour cream
05 - 4.2 ounces mayonnaise
06 - 2.6 ounces grated Parmesan cheese
07 - 5.3 ounces shredded mozzarella cheese
08 - 2 garlic cloves, minced
09 - 1 small onion, finely diced
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper
12 - 1/4 teaspoon ground nutmeg (optional)
→ Garnish
13 - 2 tablespoons chopped fresh chives (optional)
# How-To Steps:
01 - Set the oven temperature to 350°F (180°C) to prepare for baking.
02 - Slice off the top of the sourdough loaf and scoop out the interior, leaving a shell approximately 0.8 to 1.2 inches thick; cube the removed bread for dipping.
03 - In a large bowl, blend cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, minced garlic, diced onion, salt, pepper, and nutmeg until the mixture is smooth and uniform.
04 - Fold the well-drained chopped spinach into the cheese mixture until evenly incorporated.
05 - Spoon the combined mixture into the hollowed sourdough loaf; arrange the bread cubes around it on a baking sheet.
06 - Bake in the preheated oven for 25 minutes, until the dip is bubbling and golden on the surface.
07 - Sprinkle chopped chives over the baked dip if desired, then serve immediately with the bread cubes for dipping.
# Expert Suggestions:
01 -
- The bread bowl doubles as both serving vessel and edible plate, so cleanup feels like a bonus rather than a chore.
- You can make the dip ahead and bake it just before guests arrive, which is the kind of low-stress hosting move that actually lets you enjoy the moment.
- It tastes expensive and complicated but requires nothing more than a mixing bowl and an oven, which feels like cheating in the best way.
02 -
- Drain that spinach thoroughly—I learned this the hard way when a batch turned watery and sat on everyone's plate like a puddle before it got any colder.
- Don't use bread straight from the fridge; let it sit at room temperature for an hour so the hollowing doesn't crack the walls or make it too fragile to hold hot dip.
- Bake in a bread bowl that's actually substantial; thin, delicate loaves will collapse and ruin the whole effect before anyone even dips into it.
03 -
- If you want more depth, add a pinch of crushed red pepper or swap half the mozzarella for Gruyère, which tastes more elegant and nutty.
- Serve vegetable sticks alongside the bread cubes if you want to feel like you're offering balance—cucumbers, carrots, and bell peppers all make the dip feel lighter than it is.