Creamy Spinach Dip Sourdough

There's something about spinach dip that stops conversations mid-sentence. I discovered this the hard way when I brought a bubbling casserole to a potluck where I barely knew anyone, and within minutes, I was watching strangers lean in close to the warm bread basket, their hands moving faster than the actual socializing. That moment taught me that the best dishes are the ones that make people forget their manners.

My neighbor once asked me to bring something to a book club gathering, and I nearly panicked until I remembered this spinach dip. I watched her face light up when she pulled it from the oven, and by the end of the night, the baking dish was so clean you'd think someone had washed it. She's asked for this recipe at every gathering since, and I've never actually given it to her because I like being the person who brings it.

Ingredients

• Frozen chopped spinach (300 g): Thaw it completely and squeeze out every last drop of water—wet spinach will make your dip watery and sad, a lesson I learned after one soggy batch.
• Cream cheese (200 g), softened: Leave it on the counter for 20 minutes; cold cream cheese won't blend smoothly and you'll end up with lumps.
• Sour cream (120 g): This adds tang that cream cheese alone can't give you, balancing the richness perfectly.
• Mayonnaise (120 g): It sounds heavy, but it creates that luxurious, velvety texture that makes people scrape the bowl.
• Parmesan cheese (100 g), grated: Use freshly grated if you can; the pre-shredded stuff has anti-caking agents that don't melt as cleanly.
• Mozzarella cheese (100 g), shredded: This melts into those gorgeous stretchy strands and gives you those golden-brown spots on top.
• Garlic (2 cloves), minced: Raw garlic brings punch without overwhelming the spinach—if you're nervous, use just one clove your first time.
• Spring onions (2), finely chopped: They soften slightly when baked and add a subtle onion note that makes people wonder what your secret ingredient is.
• Salt, pepper, nutmeg: The nutmeg is optional but it's the whisper that makes this dip taste almost sophisticated.
• Sourdough bread loaf (1 large): Buy it from a bakery if you can; the tang complements the creamy dip in ways a supermarket loaf can't quite match.

Instructions

Preheat and prep:

Set your oven to 180°C (350°F) and let it reach temperature while you work. Pull out a baking dish and get all your ingredients where you can see them—mise en place, as they say.

Create the creamy base:

In a large bowl, combine softened cream cheese, sour cream, and mayonnaise, stirring until smooth and almost cloud-like. It should take about two minutes of gentle mixing.

Build the flavor:

Add the Parmesan, mozzarella, minced garlic, spring onions, salt, pepper, and nutmeg, folding everything together until the cheeses are evenly distributed. This is where your dip gets its personality.

Fold in the spinach:

Add the well-drained spinach and fold it in gently with a spatula, being careful not to overwork the mixture. You want the spinach throughout, not pulverized.

Transfer and spread:

Scoop the mixture into your baking dish and smooth the top with the back of a spoon. It should look inviting and slightly mounded.

Bake to golden:

Slide it into the oven for 20 minutes, watching until it's hot and bubbling around the edges with a light golden top. The top should look like someone kissed it with a torch.

Prepare the bread:

While the dip bakes, cut your sourdough into bite-sized cubes or thin slices and arrange them on a platter. A slightly stale loaf actually works better here because it won't get soggy as quickly.

Serve immediately:

Bring the hot dip straight to the table and serve alongside the bread. The warmth is part of what makes this dish special.

Save

The moment I realized this dip had staying power was when my eight-year-old asked if she could have it for her birthday party instead of chips and salsa. Watching kids actually ask for seconds of something green felt like I'd cracked some kind of code, and now every party she hosts includes a request for Mom's spinach dip.

Make-Ahead Magic

You can prepare this dip up to 24 hours in advance by mixing everything, transferring it to your baking dish, covering it with plastic wrap, and letting it sit in the fridge. When you're ready to entertain, just pop it in the oven straight from cold—it might need an extra 5-10 minutes of baking time. This is genuinely helpful on the day of a gathering when your stress levels are already high.

Flavor Variations That Work

The base recipe is forgiving enough to play with, which is when cooking becomes fun instead of following rules. I've added a pinch of red chili flakes for warmth, a squeeze of fresh lemon juice for brightness, and once even a tiny bit of dill that reminded everyone of a creamy spinach pasta. The recipe holds its structure while you explore, so don't be afraid to make it yours.

Serving and Storage Wisdom

Serve this dip in the baking dish it came from—there's no point transferring it to something prettier because you'll just end up with cold dip around the edges and people crowding the warm center. If you have leftovers, they keep in an airtight container in the fridge for about three days, and they're honestly better the next day when the flavors have gotten to know each other. You can reheat gently in a low oven or in a small skillet on the stove, stirring occasionally to keep it from sticking.

• Lighter version: swap the sour cream for Greek yogurt to cut the richness without losing the creaminess.
• Bread choice matters: stale or day-old sourdough won't absorb dip moisture and turn into mush the way fresh bread does.
• Serve it warm because cold spinach dip tastes sad and forgotten, while warm dip feels like an embrace on a plate.

Save

This spinach dip has become my go-to gift for gatherings because it's the rare dish that feels indulgent without being pretentious. Every time I bring it, someone pulls me aside and asks for the recipe, and I just smile and promise to send it—knowing full well they'll probably just keep asking for the dip instead.

Common Recipe Questions

→ What cheeses are used in this creamy spinach dip?

The dip combines cream cheese, sour cream, mayonnaise, grated Parmesan, and shredded mozzarella for a rich, velvety texture.

→ Can I prepare the spinach dip in advance?

Yes, you can prepare the mixture a day ahead and bake it just before serving to maintain freshness and flavor.

→ What bread is best served with this dip?

Crusty sourdough bread sliced or cubed is ideal for dipping, adding a pleasant texture contrast.

→ Is there a way to add a spicy kick to this dip?

Adding a pinch of chili flakes can introduce a gentle heat that complements the creamy and herbal flavors.

→ Can I substitute any ingredients for dietary preferences?

For a lighter variation, substitute Greek yogurt in place of sour cream. Always check allergen information based on ingredient choices.