Creamy Spinach Dip Sourdough

There's something about a bread bowl that turns even the simplest dip into theater. I learned this the hard way when someone showed up to a potluck with one and watched it completely vanish before anything else touched a plate. That night, I went home determined to figure out why—and the answer was in the magic of warm, creamy spinach meeting that toasted sourdough crust. Now it's my secret weapon for making people think I've spent hours in the kitchen when really, I've just discovered the power of good ingredients working together.

I made this for a game night last winter, and my friend David—who's usually the first to critique anything involving spinach—actually asked for the recipe. He sat there dunking bread cubes like they were going out of style, and I realized the spinach had basically become invisible, just adding this silky depth to something that tasted like comfort.

Ingredients

• 1 large round sourdough loaf (about 600 g): The bread bowl isn't just a serving vessel—it's part of the experience, so pick one that feels sturdy and has real tang to it.
• 250 g frozen chopped spinach, thawed and drained well: Frozen is honestly better than fresh here because it's already processed, and draining it thoroughly keeps your dip from becoming watery and sad.
• 225 g cream cheese, softened: This is your base, so let it sit out for a bit before you start mixing—cold cream cheese will fight you the whole way.
• 200 g sour cream: The sour cream is what keeps everything tasting bright instead of heavy, so don't skip it or swap it for Greek yogurt unless you like a tangier result.
• 120 g mayonnaise: Mayo gets a bad reputation, but it's actually what makes the texture silky and helps everything emulsify together.
• 75 g grated Parmesan cheese: Fresh grated is worth the thirty seconds it takes, since the pre-grated stuff has additives that make it clumpy.
• 150 g shredded mozzarella cheese: This is the stretchy, melty part—it makes sure the dip gets those little golden bubbles on top.
• 2 garlic cloves, minced: Mince them fine so you don't end up biting into chunks of raw garlic halfway through.
• 1 small onion, finely diced: The onion softens as it bakes, adding sweetness and depth without any harsh bite.
• ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon ground nutmeg (optional): Nutmeg sounds weird until you taste it—just a whisper of it makes the spinach taste like spinach somehow, not like an afterthought.
• 2 tablespoons chopped fresh chives (optional): These are the little green flourish that makes people think you're fancy, even though they take twelve seconds.

Instructions

Get your oven and bread bowl ready:

Preheat to 350°F (180°C). While it's warming, take your sourdough loaf and slice off the top—think of it like you're opening a little edible container. Carve out the insides carefully, leaving at least a 2–3 cm shell so it doesn't collapse. Cube up all those removed bread pieces and set them aside for dipping later.

Mix the creamy base:

Combine your softened cream cheese, sour cream, mayo, Parmesan, mozzarella, minced garlic, diced onion, salt, pepper, and nutmeg in a big bowl. Stir it all together until it looks smooth and velvety—take a second to taste it if you want, because this is where you can adjust the seasoning if it feels flat.

Add the spinach and combine:

Fold in your thawed, well-drained spinach until it's evenly distributed throughout. You want every spoonful to have some green in it, not just pockets of cheese with spinach hiding at the bottom.

Fill and bake:

Spoon the whole mixture into your hollowed-out bread bowl. Arrange the bowl and your bread cubes on a baking sheet, then slide it into the oven for about 25 minutes. You'll know it's done when it's bubbling around the edges and the top has turned golden—there might even be some little dark spots where the cheese got a little too happy, and that's exactly what you want.

Finish and serve:

Pull it out and let it rest for just a minute so it's not lava-hot. Sprinkle those chives on top if you're using them, then set it down in the center of whatever table you're serving from. People will gather around like it's a campfire.

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The moment when someone breaks off a piece of the bread bowl itself and dips it straight into the warm mixture, you know you've won. That's when it stops being just an appetizer and becomes something people actually gather around and stay for.

The Bread Bowl Magic

The bread bowl is doing more work than you might think. As it bakes alongside the dip, it gets warm and a little crispy on the inside edges, which means it's not going to fall apart after three minutes of dipping. The sourdough's tanginess also plays really well with all those creamy, umami-rich cheeses, making the whole thing taste more complex than the ingredient list suggests. Pick a loaf that's fresh but not soft—you want structure, not something that's going to disintegrate.

Variations Worth Trying

Once you've made this version a few times and it's become second nature, you can start playing around. A pinch of crushed red pepper adds a little heat that people don't see coming. Swapping the mozzarella for Gruyère makes it taste fancier without actually doing anything differently. Some people add crispy bacon or sun-dried tomatoes, and honestly, if you want to go there, go there—this dip is forgiving enough to handle it.

Serving and Storage

Serve this straight from the oven while everything is still warm and the edges are still bubbling. If you're making it ahead, you can mix the dip the day before and just pop it in the bread bowl and bake when you're ready—that takes away a lot of day-of stress. Leftovers keep in the fridge for a few days and reheat gently in a low oven, which is honestly a gift if you find yourself with extra.

• Fresh vegetable sticks around the bread bowl make a lighter option if people want to balance things out.
• A crisp Sauvignon Blanc or light lager pairs perfectly if you're thinking about drinks.
• Keep a little towel nearby because bread dunking gets messy in the best way possible.

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This recipe has become the thing I make when I want people to feel taken care of without spending all night in the kitchen. It's one of those dishes that always delivers.

Recipe Questions

→ How do I prepare the sourdough bread bowl?

Cut off the loaf's top and hollow out the interior, leaving a thick crust shell to hold the dip without leaking.

→ Can I use fresh spinach instead of frozen?

Yes, fresh spinach should be cooked and thoroughly drained before mixing to avoid excess moisture.

→ What cheeses are used to create the creamy texture?

Cream cheese, sour cream, Parmesan, and mozzarella combine to achieve the smooth, rich consistency.

→ How long should the dip be baked?

Bake at 180°C (350°F) for about 25 minutes until the mixture is bubbling and golden on top.

→ Are there any suggested garnishes or additions?

Fresh chopped chives add color and brightness; crushed red pepper or Gruyère can enhance flavor variations.