Spinach Dip Sourdough Bowl

The first time I brought this spinach dip to a Super Bowl party, my friend Sarah literally stood over the bread bowl with a carrot and refused to leave until it was gone. That's when I knew this wasn't just appetizer material—it was the kind of communal food that makes people gather around and linger longer than they planned.

I've learned the hard way that squeezing every last drop of water from the thawed spinach is what separates a mediocre dip from the one people request at every gathering. My early attempts turned into watery disappointments that had everyone reaching for crackers instead of going back for seconds.

Ingredients

• 1 large round sourdough loaf: The sturdy structure and tangy flavor make sourdough ideal for holding hot dip without getting soggy too quickly
• 300 g frozen chopped spinach: Thaw completely and squeeze it in a clean towel until your hands practically cramp—this step is non-negotiable
• 250 g cream cheese: Soften at room temperature for at least an hour so it blends smoothly into the other ingredients
• 200 g sour cream: Adds that classic tangy creaminess that balances the rich cheeses
• 120 g mayonnaise: Creates the velvety texture and helps bind everything together beautifully
• 120 g grated Parmesan cheese: Brings a salty, umami punch that cuts through the creaminess
• 150 g shredded mozzarella cheese: Provides the gorgeous melted, bubbly top everyone fights over
• 2 cloves garlic: Minced finely so it distributes evenly throughout the dip
• 1 small onion: Dice it small so you get sweetness without overwhelming onion chunks
• 1/2 tsp black pepper: Freshly ground adds a bright, spicy warmth
• 1/2 tsp salt: Adjust based on how salty your Parmesan is
• 1/4 tsp ground nutmeg: The secret ingredient that makes the spinach taste brighter and more complex
• 1 Tbsp chopped fresh chives or parsley: Adds a fresh pop of color and mild onion flavor

Instructions

Prep your oven and bread:

Preheat oven to 180°C (350°F). Cut off the top quarter of your sourdough loaf and hollow out the center, leaving about 2-3 cm of bread shell. Save all those torn pieces—they're the most delicious dippers.

Mix the creamy base:

In a large bowl, combine cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, garlic, onion, black pepper, salt, and nutmeg. Mix until completely smooth and no cream cheese lumps remain.

Fold in the spinach:

Add your thoroughly squeezed spinach and fold gently until every bit is coated in that cheesy mixture. Don't overmix—just incorporate it evenly.

Fill and bake:

Spoon the mixture into your hollowed bread bowl, mounding it slightly in the center. Place on a baking sheet, loosely set the bread top back on, and bake for 30 minutes until the dip is bubbling hot and the cheese is golden.

Finish and serve:

Remove from oven, discard or set aside the bread top, and sprinkle immediately with fresh chives or parsley while it's still hot and fragrant.

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There's something magical about setting down a bread bowl that's still bubbling from the oven and watching everyone instinctively lean in. The aroma alone starts conversations, and suddenly strangers are reaching for the same piece of bread, laughing as they debate who gets the cheesy corner.

Make It Your Own

Once you've mastered the classic version, try swapping mozzarella for Swiss or cheddar—their nuttier flavors completely transform the character of the dip while keeping the same creamy comfort. A pinch of chili flakes creates this beautiful heat that sneaks up on you, making each bite more interesting than the last.

Lighter Options

Greek yogurt works surprisingly well as a sour cream substitute, giving you that same tang with more protein and less fat. I've made this for health-conscious friends who couldn't believe they were eating a lighter version—the flavor remains so satisfying.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the richness beautifully, while sparkling water with fresh lemon keeps things refreshing and light.

• Set out some colorful vegetable crudités alongside the bread for variety
• The bread pieces from inside the bowl are always the first to disappear, so consider having an extra small loaf just for dipping
• Leftover dip (if you somehow have any) reheats beautifully the next day for lunch

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Every time I make this, someone asks for the recipe, but the truth is it's barely about the ingredients and entirely about bringing people together around something warm and wonderful.

Recipe FAQs

→ What type of bread works best for this dish?

A large round sourdough loaf with a firm crust and soft interior provides the best structure and flavor for holding the creamy spinach filling.

→ Can I prepare the spinach filling ahead of time?

Yes, the spinach mixture can be combined in advance and refrigerated. Bake shortly before serving to ensure warmth and freshness.

→ Is it possible to use fresh spinach instead of frozen?

Fresh spinach can be used but should be cooked and squeezed dry to remove excess moisture before mixing.

→ What are some good dippers for the bread bowl?

Chunks of the reserved bread, crisp vegetable sticks, and crackers pair well for dipping into the creamy mixture.

→ How can the flavor be varied in this dish?

Incorporate chili flakes for heat, swap mozzarella for cheddar or Swiss for a different cheese profile, or add fresh herbs like chives or parsley for brightness.