Spinach Dip Sourdough Bowl

The way this bread bowl emerged from my oven, golden crust speckled with cheese bubbles, reminded me exactly why I started cooking in the first place. My friend Sarah had brought over a store-bought version to our game night months ago, and watching everyone literally tear into the bowl itself sparked something in me. I knew I had to figure out how to make that creamy, spinach-filled magic happen in my own kitchen. The first time I served it at my own dinner party, my neighbor Mike actually asked if there was more bread because he and his wife had demolished the entire bowl.

Last December, during that awful week when my heating went out, I made this dip for a holiday gathering and it somehow became the centerpiece that warmed everyone up. My cousin Emily, who claims to hate cooked spinach, went back for fourths. The way the sourdough gets all soft and custardy where it meets the filling creates this incredible texture gradient that nobody can resist. Now every time someone mentions bringing an appetizer, three different friends simultaneously suggest this exact dish.

Ingredients

• Large round sourdough loaf: The sturdy structure holds up beautifully to baking, and that tangy flavor balances the rich dip perfectly
• Frozen chopped spinach: Thawing and draining it thoroughly is the absolute key to avoiding a watery dip
• Cream cheese: Letting it come to room temperature makes mixing effortless and prevents those stubborn lumps
• Sour cream: Adds that essential tang that cuts through all the richness
• Mayonnaise: The secret ingredient that makes everything taste like restaurant quality
• Mozzarella cheese: Creates those gorgeous cheese pulls everyone fights over
• Grated Parmesan: Brings a salty, nutty depth that you cannot quite put your finger on
• Garlic and onion: Fresh minced aromatics beat garlic powder any day of the week
• Nutmeg: Just a whisper of it makes the spinach taste brighter and more complex

Instructions

Preheat your oven to 180°C (350°F)

Getting your oven ready first means everything else can flow smoothly without pause

Prepare the bread bowl

Cut a circle in the top of your sourdough and hollow out the center, leaving about two centimeters of bread around the sides and bottom. Save every scrap of that removed bread because it becomes the most coveted dipping material

Make the creamy base

In a large bowl, beat together the softened cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, onion, salt, pepper, and nutmeg until everything is completely smooth and incorporated

Add the spinach

Fold in your thoroughly drained spinach until every bit is coated in that cheesy mixture

Fill and bake

Spoon the dip into your prepared bread bowl, place it on a parchment lined baking sheet, and cover loosely with foil. Bake for 20 minutes, then remove the foil and bake 5 more minutes until the top is golden and bubbling

Prepare the dipping bread

While the dip bakes, cut your reserved bread into bite sized cubes

Serve it up

Bring that beautiful bread bowl to the table surrounded by bread cubes and whatever vegetables you have on hand

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My brother in law Greg, who is notoriously picky about appetizers, actually took the leftover bread bowl home once the dip was gone. He said he was going to fill it with soup the next day, but I suspect he just ate it standing over his kitchen counter at midnight. There is something about tearing apart bread that feels ancient and communal, like breaking bread at a table but more primal and fun.

Make It Your Own

I have found that adding a handful of chopped water chestnuts gives this dip the most incredible crunch. Sometimes I throw in some chopped artichoke hearts or even a bit of crumbled cooked bacon. The base recipe is so forgiving that it welcomes almost any addition you can dream up.

Timing Is Everything

The entire dip mixture can be prepared up to 24 hours in advance and stored in the refrigerator. I usually mix everything the night before a party, then just fill and bake when guests arrive. The flavors actually develop and marry overnight, making it taste even better than freshly made.

The Perfect Bread Choice

Not all sourdough loaves are created equal for this recipe. Look for a round that feels heavy and dense with a thick, crusty exterior. A soft sandwich bread will collapse into a sad puddle, while a proper artisan sourdough maintains its structure through the baking process. Sometimes I rub the outside of the bread bowl with olive oil and garlic butter before baking for extra flavor.

• Wrap any leftover bread cubes in foil and warm them for the last few minutes of baking
• If the bread bowl starts getting too dark, tent it with foil for the remaining bake time
• This dip reheats surprisingly well the next day, though the bread will be softer

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There is nothing quite like watching friends gather around a warm bread bowl, tearing off pieces of crusty bread and laughing together. Good food creates good memories, and this dip has been the backdrop for so many of mine.

Recipe FAQs

→ Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be used but make sure to cook and drain it thoroughly to remove excess moisture before mixing.

→ What type of cheese works best in the dip?

A combination of cream cheese, mozzarella, and Parmesan adds creaminess and sharp flavor to the dip.

→ How do I prevent the bread bowl from getting soggy?

Leave about a 2 cm crust around the bowl and bake the dip with a foil cover to maintain the bread structure and prevent sogginess.

→ Can I prepare the dip in advance?

Yes, the dip mixture can be made up to one day ahead. Store it refrigerated and bake just before serving.

→ What can I serve alongside for dipping?

Serve with reserved bread cubes and fresh vegetables like carrot sticks and bell pepper strips for variety and crunch.