Save This dish combines thawed spinach with cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan for a creamy, flavorful dip. The mixture is baked until bubbling and golden, then served inside a hollowed sourdough bread loaf. Optional olive oil brushing and toasting add crispness to the bread pieces for dipping. Perfect as a warm, shareable appetizer, it balances creamy textures with the crusty bread for a comforting experience.
Additional seasonings like garlic, onion powder, black pepper, and a hint of nutmeg enhance the dip’s depth. Ideal for gatherings or cozy nights, it pairs well with crisp white wine and offers simple options for dietary adjustments such as gluten-free substitutes.
My friend brought this to a game night once, and I watched everyone hover around it like moths to a flame. The creamy, cheesy dip tucked inside a hollowed sourdough loaf was gone in minutes. I made it the following weekend and understood why.
I served this at a small birthday gathering last spring, and someone actually asked if I'd ordered it from a restaurant. The truth is, it's just a few ingredients stirred together and baked until bubbly. No one needs to know how easy it really is.
Ingredients
- Frozen chopped spinach: Thaw it completely and squeeze out every drop of water, or the dip will turn watery and sad.
- Cream cheese: Let it sit at room temperature for twenty minutes so it blends smoothly without lumps.
- Sour cream and mayonnaise: This duo creates the signature creamy tang that balances the richness of the cheeses.
- Mozzarella and Parmesan: Mozzarella melts beautifully, while Parmesan adds a sharp, nutty backbone.
- Garlic: Fresh minced garlic is worth the effort, jarred versions lack the punch this dip needs.
- Onion powder, black pepper, salt, and nutmeg: These quiet seasonings round out the flavor without stealing the show.
- Sourdough bread loaf: A crusty, chewy round loaf holds the dip perfectly and doubles as the best dipper.
- Olive oil: A light brush before toasting gives the bread a golden, crisp edge.
Instructions
- Preheat and prep:
- Set your oven to 180°C (350°F). Gather your ingredients and make sure that spinach is bone dry.
- Mix the creamy base:
- In a large bowl, beat together cream cheese, sour cream, and mayonnaise until the mixture is smooth and uniform. It should look like thick, pale velvet.
- Fold in the filling:
- Stir in the spinach, both cheeses, garlic, and all the seasonings. Mix until every spoonful looks evenly flecked with green.
- Bake until bubbly:
- Spread the mixture into a baking dish and smooth the top. Bake for 20 to 25 minutes until the edges bubble and the surface turns lightly golden.
- Prepare the bread bowl:
- While the dip bakes, slice the top off your sourdough and pull out the soft center, leaving thick walls. Save those torn pieces for dipping.
- Toast the bread:
- Brush the inside of the bowl and the reserved bread chunks with olive oil if you like. Toast them in the oven for 5 to 7 minutes until crisp and fragrant.
- Assemble and serve:
- Pour the hot dip into the toasted bread bowl. Set it on a platter surrounded by the bread pieces and extra sourdough slices.
Save There was a moment at that birthday party when someone tore off a piece of the bread bowl itself, dunked it back into the dip, and said it was the best part. I realized then that this recipe isn't just about the spinach or the cheese. It's about the ritual of gathering around something warm and sharing it until it's gone.
Make It Your Own
A pinch of cayenne pepper wakes up the flavor if you like a little heat. Chopped artichoke hearts folded into the mix add a briny, tender bite that pairs beautifully with the spinach. Fresh spinach works too, just cook it down, cool it, and wring it dry in a clean towel.
Pairing and Serving
A crisp Sauvignon Blanc cuts through the richness and refreshes your palate between bites. If wine isn't your thing, sparkling water with lemon does the same job. For a gluten-free crowd, swap the sourdough for sturdy vegetable sticks or gluten-free crackers.
Storage and Reheating
Leftover dip keeps in the fridge for up to three days in an airtight container. Reheat it gently in the oven or microwave, stirring halfway through to bring back that creamy texture. The bread bowl doesn't store well once filled, so only assemble what you plan to serve right away.
- Freeze unbaked dip for up to a month and bake it straight from frozen, adding five extra minutes.
- Toast fresh bread just before serving to keep it crisp and warm.
- Stir in a splash of milk when reheating if the dip has thickened too much.
Save This dip has become my go-to when I want to feel like I've made an effort without actually spending hours in the kitchen. It's warm, it's communal, and it always gets eaten.
Common Recipe Questions
- → What type of spinach works best for this dip?
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Frozen chopped spinach is convenient and well-drained to avoid excess moisture, but fresh cooked spinach can also be used after squeezing out liquids.
- → How should the sourdough bread be prepared?
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Cut the top off the loaf and hollow out the center to create a bowl. Brushing the inside with olive oil and toasting it adds a pleasant crispness.
- → Can the dip be made ahead of time?
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Yes, prepare the dip in advance and refrigerate. When ready, bake until bubbly and hot, then serve immediately in the bread bowl.
- → What are good flavor additions for extra depth?
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A pinch of cayenne pepper or chopped artichoke hearts add interesting layers without overpowering the creamy spinach base.
- → Are there alternatives for dietary restrictions?
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For gluten-free needs, serve the dip with gluten-free bread or vegetable sticks instead of sourdough.
