Spinach dip sourdough bowl (Printable version)
Warm spinach dip baked in a crusty sourdough bread bowl, perfect for sharing with veggies and bread cubes.
# What you need:
→ Bread Bowl
01 - 1 large round sourdough loaf (approximately 1.5 pounds)
→ Dip Base
02 - 10 ounces frozen chopped spinach, thawed and thoroughly drained
03 - 8 ounces cream cheese, softened to room temperature
04 - 7 ounces sour cream
05 - 4.2 ounces mayonnaise
06 - 3.5 ounces shredded mozzarella cheese
07 - 1.8 ounces grated Parmesan cheese
→ Aromatics and Seasonings
08 - 2 cloves garlic, minced
09 - 1 small onion, finely chopped
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon ground nutmeg (optional)
→ Serving Accompaniments
13 - Reserved sourdough pieces, cut into 1-inch cubes
14 - Assorted fresh vegetables (carrot sticks, bell pepper strips)
# How to make it:
01 - Preheat oven to 350°F for baking the filled bread bowl.
02 - Cut a circular opening in the top of the sourdough loaf and remove the lid. Scoop out the soft center, maintaining approximately 3/4 inch of bread along the sides and bottom to create a sturdy bowl. Set aside the removed bread for cubing.
03 - In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, minced garlic, chopped onion, salt, black pepper, and nutmeg. Beat until completely smooth and uniform.
04 - Add the well-drained spinach to the cheese mixture. Fold thoroughly until spinach is evenly distributed throughout the base.
05 - Transfer the spinach mixture into the hollowed bread bowl, pressing gently to eliminate air pockets. Position the filled bowl on a parchment-lined baking sheet.
06 - Cover the bread bowl loosely with aluminum foil. Bake for 20 minutes to heat through without excessive browning.
07 - Remove the foil and continue baking for 5 minutes, until the surface becomes golden brown and bubbly.
08 - While the dip bakes, cut the reserved sourdough pieces into uniform 1-inch cubes for serving.
09 - Transfer the warm bread bowl to a serving platter. Arrange the toasted bread cubes and fresh vegetable crudités around the bowl for immediate dipping.
# Expert tips:
01 -
- The sourdough bowl becomes the best part—scooping up that creamy dip with chunks of warm, crusty bread is pure comfort
- It feeds a crowd with zero actual serving dishes required, leaving you with less cleanup and more time with friends
02 -
- Squeezing every last drop of water from the thawed spinach is absolutely crucial—I once rushed this step and ended up with watery dip that never properly thickened
- The bread walls need to be thick enough, or your dip will start leaking through during baking and create a smoky mess on your oven floor
03 -
- Wrap the bread lid in foil separately and bake it alongside the bowl for the last 10 minutes so you can use it as a cover to keep everything warm
- Place the baking tray on the middle rack—if the bottom heats too fast, the bread bottom can burn before the dip is fully hot