Creamy Spinach Dip Bread (Printable)

Velvety spinach and cheese blend baked in a sourdough bread bowl for a warm, shareable starter.

# What You'll Need:

→ Dip

01 - 2 cups frozen chopped spinach, thawed and well-drained (about 8 ounces)
02 - 1 cup cream cheese, softened (8 ounces)
03 - 1/2 cup sour cream (4 ounces)
04 - 1/2 cup mayonnaise (4 ounces)
05 - 1 cup shredded mozzarella cheese (3.5 ounces)
06 - 1/2 cup grated Parmesan cheese (1.75 ounces)
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon onion powder
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon salt
11 - Pinch of ground nutmeg (optional)

→ To Serve

12 - 1 large round sourdough bread loaf
13 - Olive oil, for brushing (optional)

# How to Make It:

01 - Set the oven temperature to 350°F and allow it to fully heat.
02 - In a large mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth and creamy.
03 - Fold in drained spinach, shredded mozzarella, grated Parmesan, minced garlic, onion powder, black pepper, salt, and nutmeg until evenly mixed.
04 - Transfer the mixture into an oven-safe dish, spreading the surface evenly.
05 - Place the baking dish in the oven and cook for 20–25 minutes until the dip is heated through and golden on top.
06 - Slice off the top of the sourdough loaf and hollow out the center to create a bowl, saving the removed bread pieces for serving.
07 - Brush the inside of the bread bowl and reserved bread pieces with olive oil and toast in the oven for 5–7 minutes until lightly crisp.
08 - Spoon the hot spinach dip into the bread bowl and serve immediately with toasted bread pieces and extra sourdough slices on the side.

# Expert Hacks:

01 -
  • It looks impressive but comes together in less than half an hour.
  • The warm, edible bread bowl means less cleanup and more flavor.
  • Every bite is rich and creamy without feeling heavy or complicated.
02 -
  • If you skip draining the spinach well, the dip will separate and pool with liquid as it bakes.
  • Softening the cream cheese completely prevents stubborn lumps that won't blend out later.
  • Toasting the bread bowl is optional, but it keeps the loaf from getting soggy too quickly.
03 -
  • Use a serrated knife to hollow out the bread cleanly without tearing the walls.
  • Let the baked dip rest for two minutes before transferring it to the bread bowl so it thickens slightly and doesn't overflow.
  • Double the recipe if you're feeding a crowd, this disappears faster than you think.

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