Spinach Dip Sourdough Bowl (Printable)

Warm creamy spinach and cheese blend baked inside a crusty sourdough bread bowl.

# What You'll Need:

→ Bread

01 - 1 large round sourdough loaf (about 1.1 lbs)

→ Dip

02 - 10 oz frozen chopped spinach, thawed and squeezed dry
03 - 8 oz cream cheese, softened
04 - 7 oz sour cream
05 - 4 oz mayonnaise
06 - 4 oz grated Parmesan cheese
07 - 5 oz shredded mozzarella cheese
08 - 2 cloves garlic, minced
09 - 1 small onion, finely diced
10 - 1/2 tsp black pepper
11 - 1/2 tsp salt
12 - 1/4 tsp ground nutmeg (optional)

→ Garnish & Dippers

13 - 1 Tbsp chopped fresh chives or parsley
14 - Vegetable crudités, crackers, or torn sourdough bread for dipping

# How-To Steps:

01 - Preheat oven to 350°F.
02 - Cut off the top quarter of the sourdough loaf and hollow out the center, leaving a 1-inch thick shell. Reserve removed bread for dipping.
03 - In a large bowl, combine cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, garlic, onion, black pepper, salt, and nutmeg. Mix until smooth.
04 - Fold in the chopped spinach until evenly incorporated.
05 - Spoon the spinach mixture into the hollowed bread bowl. Place the filled bread bowl on a baking sheet.
06 - Replace the top of the bread loosely and bake for 30 minutes, or until the dip is hot and bubbly.
07 - Remove from oven, discard or set aside the top, and sprinkle with fresh chives or parsley. Serve immediately with reserved bread chunks, vegetable crudités, or crackers.

# Expert Tips:

01 -
  • The sourdough bowl soaks up all that creamy spinach goodness, creating the best part of the entire dish
  • It travels beautifully and stays warm for almost an hour, making it perfect for potlucks
02 -
  • Don't skip squeezing the spinach dry—this is the difference between creamy dip and watery disappointment
  • Let the bread bowl cool for about 5 minutes after baking so it sets up slightly and doesn't tear when serving
03 -
  • Use a serrated bread knife and saw gently to avoid tearing the sourdough shell when hollowing
  • Wrap the bread bowl tightly in foil immediately after baking if transporting—the heat stays trapped perfectly

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