Spinach Dip Sourdough Bowl

The first time I brought this spinach dip to a friend's game night, someone actually asked if I'd secretly hired a caterer. We stood around the bread bowl, tearing off chunks of crust and watching steam rise from the creamy center, and suddenly nobody cared about the scoreboard anymore.

Last winter my sister called me at 11 PM, slightly panicked because her surprise party for her husband started in twelve hours and she'd completely forgotten appetizers. We whipped up three of these bread bowls on speaker phone, and later she texted me that people were literally scraping the last bits of spinach from the bread walls with their fingers.

Ingredients

• 1 large round sourdough loaf: The thick crust and sturdy crumb of sourdough holds up beautifully to baking and creates the perfect vessel for scooping up every last bite
• 300 g frozen chopped spinach: Frozen spinach actually works better here than fresh because it's already cooked down and releases excess moisture easily
• 250 g cream cheese: Let this come to room temperature completely or your dip will have tiny lumps that never quite disappear
• 200 g sour cream: Adds a tangy brightness that cuts through the richness of all the cheese
• 120 g mayonnaise: The secret ingredient that makes everything taste impossibly creamy and restaurant quality
• 100 g shredded mozzarella cheese: Creates those gorgeous cheese pulls everyone tries to photograph
• 50 g grated Parmesan cheese: Deepens the savory flavor and adds a salty, nutty finish
• 2 cloves garlic: Fresh minced garlic is non negotiable here, garlic powder simply doesn't give the same punch
• 1 small onion: Finely chopped so it melts into the dip rather than creating identifiable onion chunks
• 1/2 tsp salt and 1/4 tsp black pepper: Start here and adjust after tasting, the Parmesan already brings significant saltiness
• 1/4 tsp ground nutmeg: Just a pinch works like magic to enhance the spinach's earthy flavor without making the dip taste like dessert

Instructions

Prep your bread bowl:

Preheat your oven to 180°C (350°F). Cut a circular opening in the top of your sourdough loaf like you're carving a pumpkin, then gently pull out the soft bread inside, leaving about 2 cm of bread around the sides and bottom. Don't throw away those bread pieces, they're about to become the best dippers on the table.

Mix the base:

In a large bowl, beat together the softened cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, onion, salt, pepper, and nutmeg until you have a smooth, uniform mixture. The texture should be thick and spreadable, not runny.

Add the spinach:

Squeeze your thawed spinach in a clean kitchen towel or paper towels until no more liquid comes out, then fold it into the cheese mixture. This step is crucial, any excess water will make your dip soupy instead of creamy.

Fill and bake:

Spoon the spinach mixture into your hollowed bread bowl and place it on a parchment lined baking sheet. Cover loosely with aluminum foil and bake for 20 minutes, then remove the foil and bake for 5 more minutes until the top is golden and bubbling.

Prep the dippers:

While your dip bakes, cut those reserved bread pieces into bite sized cubes and arrange them on a platter with some raw vegetables like carrot sticks and bell pepper strips for color and crunch.

Save

My college roommate used to request this for every single birthday celebration, and it became such a tradition that even now, years later and living in different cities, she sends me photos whenever she makes it for her own family. Something about tearing bread and sharing food from a common vessel just brings people together in the most uncomplicated way.

Making It Ahead

You can assemble the entire dip mixture up to 24 hours before baking and keep it refrigerated in a sealed container. I've even hollowed out the bread bowl and stored the pieces separately, then just filled and baked when guests arrived. The flavors actually develop and meld together overnight, making it taste even better.

Serving Suggestions

A crisp Sauvignon Blanc cuts through the richness beautifully, though I've also served this with cold beer and received zero complaints. Consider adding some pita chips or pretzel bites alongside the vegetables for extra variety in textures.

Customization Ideas

Sometimes I'll add water chestnuts for crunch, or red pepper flakes if I want to build a little warmth into the background flavors. A handful of artichoke hearts turns this into spinach artichoke dip, which is basically the same delicious concept wearing a different outfit.

• Add crispy bacon bits on top after baking for an irresistible smoky finish
• Mix in some shredded Gruyère instead of mozzarella for a more sophisticated flavor profile
• Try individual sized bread bowls using smaller sourdough rolls for portion control

Save

There's something deeply satisfying about a dish that looks impressive but secretly comes together with such minimal effort. Watch people gather around it at your next gathering and you'll understand exactly why this recipe has earned permanent residency in my entertaining rotation.

Questions & Answers

→ How do I prepare the sourdough bread bowl?

Cut a circular opening on top, remove the lid, and hollow out the center, leaving about 2 cm around the edges to hold the filling.

→ Can I use fresh spinach instead of frozen?

Yes, but be sure to wilt fresh spinach and squeeze out excess moisture to avoid a watery mixture.

→ What cheeses are included in the dip?

The dip features cream cheese, sour cream, shredded mozzarella, and grated Parmesan for a rich flavor and creamy texture.

→ How should I serve the dish for best results?

Serve warm in the bread bowl with reserved bread cubes and assorted fresh vegetables for dipping.

→ Can this dish be prepared ahead of time?

You can prepare the dip mixture up to one day before, refrigerate it, and bake just before serving.