Spinach Dip Sourdough Bowl (Printable)

A creamy spinach dip baked warm in a hollowed sourdough loaf, served with bread cubes and fresh veggies.

# What You'll Need:

→ Bread

01 - 1 large round sourdough loaf (approximately 1.5 pounds)

→ Dip

02 - 10 ounces frozen chopped spinach, thawed and thoroughly drained
03 - 8 ounces cream cheese, softened to room temperature
04 - 7 ounces sour cream
05 - 4 ounces mayonnaise
06 - 1 cup shredded mozzarella cheese
07 - ½ cup grated Parmesan cheese
08 - 2 cloves garlic, minced
09 - 1 small onion, finely chopped
10 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper
12 - ¼ teaspoon ground nutmeg

→ For Serving

13 - Reserved bread pieces, cut into 1-inch cubes
14 - Assorted fresh vegetables (carrot sticks, bell pepper strips, celery)

# How-To Steps:

01 - Preheat your oven to 350°F for optimal baking conditions.
02 - Using a serrated bread knife, cut a circular opening in the top of the sourdough loaf and remove the lid. Carefully hollow out the center, maintaining approximately ¾ inch of bread around the sides and bottom to create a sturdy bowl. Set aside the removed bread pieces for dipping.
03 - In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, minced garlic, chopped onion, salt, black pepper, and nutmeg. Beat with a spatula or electric mixer until completely smooth and well incorporated.
04 - Add the thoroughly drained spinach to the cheese mixture. Fold gently until the spinach is evenly distributed throughout the dip base.
05 - Transfer the spinach dip mixture into the prepared bread bowl, filling it generously. Place the filled bread bowl on a baking sheet lined with parchment paper for easy cleanup.
06 - Cover the bread bowl loosely with aluminum foil to prevent excessive browning. Bake for 20 minutes to heat through and melt the cheeses.
07 - Remove the foil and continue baking for an additional 5 minutes, or until the top becomes golden brown and bubbly.
08 - While the dip bakes, cut the reserved bread pieces into uniform 1-inch cubes for serving.
09 - Present the warm spinach dip directly in the bread bowl, surrounded by bread cubes and assorted fresh vegetables for dipping.

# Expert Tips:

01 -
  • The bread bowl itself becomes edible, so you get that perfect contrast between warm, creamy dip and crusty, chewy bread
  • It travels beautifully to potlucks and keeps warm longer than you would expect
  • People gather around it like a campfire, tearing bread and talking while the dip stays perfectly warm
02 -
  • Squeezing every last drop of water from the thawed spinach is absolutely critical or your dip will turn into soup
  • Letting the bread bowl rest for about 5 minutes after baking makes it easier to handle and lets the flavors settle
  • The bread at the very bottom gets the most saturated and soft, which some people fight over specifically
03 -
  • Grating your own Parmesan instead of buying pre grated makes a noticeable difference in melting and flavor
  • A pinch of red pepper flakes in the dip mixture adds a gentle warmth that cuts through the richness

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