Creamy Spinach Dip Sourdough (Printable)

Velvety spinach blend with creamy cheeses and herbs, baked and paired with crusty sourdough.

# What You'll Need:

→ Spinach Dip

01 - 10 oz frozen chopped spinach, thawed and squeezed dry
02 - 7 oz cream cheese, softened
03 - ½ cup sour cream
04 - ½ cup mayonnaise
05 - 1 cup grated Parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 2 cloves garlic, minced
08 - 2 spring onions, finely chopped
09 - ½ teaspoon salt
10 - ¼ teaspoon ground black pepper
11 - ¼ teaspoon ground nutmeg (optional)

→ For Serving

12 - 1 large sourdough bread loaf, cut into bite-sized cubes or slices

# How to Make It:

01 - Set oven to 350°F to prepare for baking.
02 - In a large bowl, blend cream cheese, sour cream, and mayonnaise until smooth.
03 - Stir in Parmesan, mozzarella, minced garlic, spring onions, salt, pepper, and nutmeg until evenly distributed.
04 - Fold in the thoroughly drained spinach, mixing gently until combined.
05 - Spread the mixture evenly into a baking dish suitable for the oven.
06 - Bake for 20 minutes until heated through, bubbling, and lightly browned on top.
07 - While baking, arrange sourdough cubes or slices attractively on a serving platter.
08 - Present the hot spinach dip immediately alongside the sourdough for dipping.

# Expert Hacks:

01 -
  • It's ready from oven to table in just 35 minutes, yet tastes like you've been working all afternoon.
  • One mixing bowl and zero stress—even if you've never hosted before, this dip makes you look like you have.
  • The creamy, savory warmth keeps people coming back for one more piece of bread long after they should stop.
02 -
  • Squeezing the spinach dry is non-negotiable—I once skipped this step thinking a little extra moisture wouldn't hurt, and the dip came out more like soup.
  • Don't skip softening the cream cheese; it's the difference between a smooth dip and one that feels grainy in your mouth, which no one enjoys.
03 -
  • Keep a small oven-safe skillet of dip warm on the side during serving—as people eat from the main dish, it stays at the perfect temperature without drying out.
  • Brown the top under the broiler for the last minute of cooking if you want extra golden, toasty edges that make people take notice.

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