Creamy Spinach Dip Sourdough

The first time I made this spinach dip, I accidentally squeezed the spinach too hard and ended up with the driest kitchen counter I'd ever seen. My roommate walked in, saw the mess, and asked if I'd started a green juice company. But that overzealous squeezing taught me something important—the drier the spinach, the creamier the final dip.

I brought this to a Super Bowl party once, and honestly, nobody touched the actual main dishes until the bread bowl was empty. My friend Sarah stood by it for twenty minutes, dipping piece after piece, claiming she was just taste testing. That's when I realized this isn't just an appetizer—it's the event itself.

Ingredients

• 1 large round sourdough loaf: Look for a sturdy loaf with a thick crust that will hold up to baking and scooping
• 300 g frozen chopped spinach, thawed and squeezed dry: Squeeze it until your hands hurt—seriously, water is the enemy here
• 250 g cream cheese, softened: Let it sit out for at least an hour so it blends without fighting you
• 200 g sour cream: Adds that tangy backbone that cuts through all the cheese
• 120 g mayonnaise: Don't knock it—this is what makes everything velvety smooth
• 120 g grated Parmesan cheese: The salty punch that elevates everything
• 150 g shredded mozzarella cheese: For the irresistible pull-apart factor
• 2 cloves garlic, minced: Fresh is non-negotiable here—powder won't cut it
• 1 small onion, finely diced: Dice it tiny so you don't get big onion chunks in your dip
• 1/2 tsp black pepper: Freshly cracked makes a noticeable difference
• 1/2 tsp salt: Taste before adding since the cheeses are already salty
• 1/4 tsp ground nutmeg: The secret ingredient that makes spinach taste like spinach
• 1 Tbsp chopped fresh chives or parsley: Fresh herbs right before serving make it look intentional

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and position a rack in the middle so everything bakes evenly.

Prep your bread vessel:

Cut off the top quarter of the sourdough loaf at an angle, like you're carving a pumpkin, then hollow out the center leaving about 2–3 cm thick walls. Save all those bread chunks—they're the best dipping soldiers.

Make the creamy base:

In a large bowl, beat together the cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, garlic, onion, pepper, salt, and nutmeg until everything is completely smooth and you can't see any white lumps.

Fold in the spinach:

Add your dry spinach and gently fold until every green strand is coated in cheese mixture. Don't overmix—you want texture, not a green paste.

Fill and bake:

Spoon the mixture into your hollowed bread bowl, mounding it slightly in the center. Place it on a baking sheet, loosely cover with the bread top, and bake for 30 minutes until it's bubbling and the bread crust is golden.

Finish and serve:

Remove from oven, discard the bread top (it gets soggy anyway), and scatter fresh chives or parsley over the top. Bring it to the table immediately while people are still gathered around asking what smells so good.

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My aunt makes this every Christmas Eve, and honestly, it's become more anticipated than the actual dinner. Last year my cousin walked in, saw it on the counter, and literally said thank god before taking off his coat. Some traditions just stick.

Make Ahead Magic

You can mix the entire dip filling a day before and store it in the fridge. The flavors actually meld together better overnight. Just don't fill the bread bowl until you're ready to bake, or you'll end up with soggy bread disaster.

Bread Bowl Wisdom

I've learned to buy two loaves—one for the bowl and one just for extra dipping bread. The bread that baked directly alongside the bowl, soaking up all those cheesy drippings, somehow becomes the most fought-over item on the table.

Serving Strategy

Put this out about 15 minutes before you plan to eat anything else. It needs that moment to shine without competition. Trust me, once people start dipping, they're not moving on to the main course until this is gone.

• Cut the reserved bread into large chunks—people need substantial pieces to scoop properly
• Keep a serving spoon nearby even though everyone will use their hands
• Set out some vegetables just so you can say you offered something healthy

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There's something about watching people gather around a bubbling bread bowl that just feels right. Good food does that—it pulls people in.

Recipe FAQs

→ How do you prepare the sourdough bread bowl?

Cut off the top quarter of a round sourdough loaf and hollow out the center, leaving a 2-3 cm thick shell to hold the filling.

→ Can I substitute the cheeses used in the dip?

Yes, mozzarella can be replaced with Swiss or cheddar cheese to alter the flavor profile while maintaining creaminess.

→ What is the best way to serve the dip?

Serve warm directly in the bread bowl alongside reserved bread chunks, vegetable crudités, or crackers for dipping.

→ How can I make a lighter version of this dip?

Use low-fat cream cheese and substitute sour cream with Greek yogurt to reduce fat content while retaining creaminess.

→ Is this dish suitable for vegetarians?

Yes, it contains no meat or fish and uses vegetarian-friendly dairy ingredients, making it suitable for most vegetarian diets.

→ Can I add a spicy element to this dip?

Adding a pinch of chili flakes or finely diced jalapeños to the mixture can introduce a pleasant spicy kick.