Spinach dip sourdough bowl

The first time I brought this bread bowl to a friend's game night, everyone hovered around it like it was the centerpiece of an art exhibit. Someone actually gasped when I pulled back the foil to reveal that golden, bubbling surface. Now it's the most requested item at every gathering, and I've learned to make two because the first one disappears before halftime.

Last winter, my neighbor smelled this baking through our shared wall and knocked on my door with a bottle of wine, thinking I was hosting a dinner party. We ended up sharing the bread bowl on her kitchen counter while watching snow fall, and now it's become our impromptu comfort food tradition whenever life feels overwhelming.

Ingredients

• Large round sourdough loaf: The sturdy structure holds up beautifully during baking, and that tangy sourdough flavor pairs perfectly with the creamy dip
• Frozen chopped spinach: Thaw it completely and squeeze out every drop of moisture—wet spinach will make your dip soggy and nobody wants that
• Cream cheese: Let it soften completely at room temperature so it blends seamlessly into the dip without any lumps
• Sour cream: Adds a perfect tang that cuts through all that rich creaminess
• Mayonnaise: The secret ingredient that makes everything taste indulgently smooth
• Shredded mozzarella: Creates that gorgeous stretchy cheese pull when you scoop a warm bite
• Grated Parmesan: Brings a salty, nutty depth that balances the mild flavors
• Garlic cloves: Freshly minced gives the best punch—powdered garlic just doesn't compare here
• Small onion: Finely chopped so it almost melts into the dip while baking
• Salt and black pepper: Essential for bringing all the flavors together
• Ground nutmeg: Just a pinch adds this subtle warmth that people can't quite identify but absolutely love
• Reserved bread pieces: These golden cubes become the most coveted dipping tools
• Assorted vegetables: Fresh crudité adds a bright crunch that balances all the rich, warm elements

Instructions

Preheat your oven to 180°C (350°F):

Getting the oven ready first means everything can go in at the perfect moment

Prepare your sourdough bowl:

Cut a circular opening in the top of your loaf and lift off the lid, then carefully hollow out the center leaving about 2 cm of bread around the sides and bottom—save all those bread pieces for dipping later

Blend your base:

In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, onion, salt, pepper, and nutmeg until completely smooth

Introduce the spinach:

Fold in your well-drained spinach until every green bit is coated in that creamy mixture

Fill the bread bowl:

Spoon the dip mixture into your prepared bread bowl and place it on a parchment-lined baking tray

Bake covered:

Cover loosely with aluminum foil and bake for 20 minutes so everything heats through without the bread over-browning

Uncover and finish:

Remove the foil and bake for 5 more minutes until the top is golden brown and bubbling in the most tempting way

Prep your dippers:

While the dip bakes, cut those reserved bread pieces into bite-sized cubes

Serve it warm:

Bring that beautiful bread bowl to the table surrounded by your bread cubes and fresh vegetables for dipping

Pin it

My sister once tried to make this for her book club and used a soft sandwich loaf instead of proper sourdough—the whole thing collapsed into a delicious but messy disaster that everyone still talks about. We ate it with spoons and laughed about how even the failures taste amazing.

Make It Your Own

I love adding a handful of chopped water chestnuts for crunch, or sometimes I'll mix in some diced roasted red peppers for extra sweetness and color. A pinch of red pepper flakes brings gentle warmth that sneaks up on you beautifully.

Timing Is Everything

You can mix the entire dip filling up to a day ahead and keep it refrigerated, then just fill and bake when guests arrive. The flavors actually develop more complexity overnight, so prep-ahead makes everything better.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the richness perfectly, though I've also served it alongside cold beers during football Sundays with equal success. Keep some extra bread handy because the first round disappears faster than you'd expect.

• Have a second smaller loaf ready in case the bread bowl gets too soft to scoop
• Extra vegetables help stretch the serving size without sacrificing satisfaction
• Leftover dip (if you somehow have any) reheats beautifully in the microwave

Pin it

Watching friends tear off pieces of that golden, cheesy bread bowl while catching up over drinks is exactly what cooking for people should feel like—warm, messy, and completely wonderful.

Recipe FAQs

→ How do I prepare the sourdough bread bowl?

Cut a circular opening on top and hollow out the loaf, leaving about 2 cm of bread around the edges to hold the dip securely during baking.

→ Can I make the dip ahead of time?

Yes, mix the dip ingredients a day in advance and refrigerate. Bake just before serving for best results.

→ What variations can enhance the flavor?

Add chili flakes or chopped water chestnuts to the dip mixture for extra texture and a mild kick of heat.

→ What should I serve alongside this dish?

Accompany the warm dip with reserved bread cubes and assorted fresh vegetables such as carrot sticks and bell pepper strips.

→ How to achieve a bubbly golden top on the dip?

Cover the filled bread bowl loosely with foil for the first 20 minutes of baking, then remove it for the last 5 minutes to brown the surface.