Creamy Spinach Dip Sourdough

The first time I brought this spinach dip to a friend's game night, I honestly thought I'd made too much. Two hours later, people were literally scraping the bowl with torn pieces of bread, refusing to let any go to waste. Something about that hot, bubbling spinach mixture mingled with crusty sourdough just pulls everyone into the kitchen.

Last winter, my sister called me at 10 PM begging for this recipe after her coworker brought something similar to their office potluck. She made it the next weekend for her husband's birthday, and now it's become their standing request for every gathering they host. There's something about tearing off hunks of bread to scoop up hot dip that makes people linger and talk longer.

Ingredients

• Frozen chopped spinach: Thaw it completely and squeeze out every drop of excess water, otherwise your dip will end up watery and sad
• Cream cheese: Let it come to room temperature so it blends smoothly into the other ingredients without leaving lumps
• Sour cream: Adds that perfect tangy balance to cut through all the rich cheese
• Mozzarella and Parmesan: Mozzarella gives you those gorgeous melted strings, while Parmesan brings the salty depth
• Garlic: Fresh minced garlic makes all the difference, don't be tempted to use powder here
• Mayonnaise: Just a couple tablespoons bind everything together with subtle richness
• Nutmeg: A classic trick with spinach dishes that enhances the earthy flavor without making it taste like dessert
• Sourdough loaf: The sturdy structure and tangy flavor make it the perfect edible serving vessel

Instructions

Get everything ready:

Preheat your oven to 180°C (350°F) and really squeeze that thawed spinach dry in a clean towel or paper towels, removing as much moisture as humanly possible.

Mix the creamy base:

In a large bowl, beat together the softened cream cheese, sour cream, mayonnaise, both cheeses, garlic, salt, pepper, and nutmeg until completely smooth.

Combine and fill:

Fold in the drained spinach until every strand is coated in that cheesy mixture, then spoon it all into your hollowed-out sourdough loaf.

Bake until golden:

Place the loaf on a baking tray and bake for 20 to 25 minutes until the top is bubbling and turning golden brown in spots.

Serve it up:

Bring that gorgeous bread bowl to the table immediately, surrounded by torn bread pieces for dipping and maybe some fresh herbs sprinkled on top if you're feeling fancy.

Pin It

My absolute favorite part of making this dip is those first few minutes out of the oven when everyone hovers around the kitchen island, drinks in hand, waiting for it to cool just enough to dive in. The way the aroma fills the whole house builds this anticipation that nothing else quite matches.

Making Ahead Like a Pro

You can assemble the entire dip in the bread bowl up to a day ahead, wrap it tightly, and keep it refrigerated. Just add about 5 minutes to your baking time if it's coming straight from the fridge. The flavors actually meld together beautifully overnight.

When the Bread Runs Out

Keep some crackers, veggie sticks, or even tortilla chips as backup dipping options. Inevitably, someone will suggest cutting the bread bowl itself into pieces once all the dip has been scooped out—don't fight them, it's honestly the best part.

Easy Variations to Try

Once you master the base, this dip becomes a canvas for whatever flavors you're craving or whatever odds and ends need using up in your fridge.

• Stir in chopped artichoke hearts for a classic spinach-artichoke twist
• Add a splash of hot sauce or red pepper flakes if your crowd likes some heat
• Swap half the sour cream for Greek yogurt if you want to lighten things up a bit

Pin It

There's something deeply satisfying about serving food in its own edible container, and watching people tear into that sourdough bowl never gets old. Hope this becomes your go-to for all those moments when good food brings good people together.

Recipe FAQs

→ Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be used if thoroughly cooked and drained to remove excess moisture for the right texture.

→ How do I hollow out the sourdough loaf safely?

Use a serrated bread knife to carefully cut the top and scoop out the inside, leaving a sturdy border to hold the dip.

→ Can I prepare the mixture in advance?

Absolutely, prepare the dip mixture ahead of time and refrigerate. Bake just before serving for best results.

→ What can I use to add extra flavor?

Chopped artichoke hearts or a dash of hot sauce can be stirred in to enhance depth and spice.

→ Is there a lighter alternative to sour cream?

Greek yogurt works well as a lighter substitute, maintaining creaminess with fewer calories.