Creamy Spinach Dip Sourdough (Print View)

Velvety spinach dip blended with cream cheese and herbs, served warm alongside crusty sourdough bread.

# Ingredient List:

→ Spinach Dip

01 - 10 oz frozen chopped spinach, thawed and thoroughly drained
02 - 7 oz cream cheese, softened
03 - ½ cup sour cream
04 - ½ cup mayonnaise
05 - 1 cup grated Parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 2 cloves garlic, minced
08 - 2 spring onions, finely chopped
09 - ½ teaspoon salt
10 - ¼ teaspoon ground black pepper
11 - ¼ teaspoon ground nutmeg (optional)

→ For Serving

12 - 1 large sourdough bread loaf, cut into bite-sized cubes or slices

# How to Make:

01 - Set the oven to 350°F and allow it to reach temperature.
02 - In a large mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth and creamy.
03 - Add Parmesan, mozzarella, minced garlic, chopped spring onions, salt, pepper, and nutmeg; mix evenly.
04 - Gently fold the well-drained spinach into the mixture until fully combined.
05 - Transfer the mixture to a baking dish, spreading it out evenly.
06 - Bake for 20 minutes or until the dip is hot, bubbling, and lightly golden on top.
07 - While baking, place sourdough bread cubes or slices on a serving platter.
08 - Serve the warm spinach dip immediately alongside the sourdough bread.

# Expert Advice:

01 -
  • It tastes like you spent all day in the kitchen, but it takes less time than a Netflix episode.
  • Your guests will actually fight over the last spoonful, and nobody needs to know how simple it really is.
  • The creamy, herb-forward flavor somehow makes frozen spinach feel like a fancy ingredient instead of a weeknight shortcut.
02 -
  • Squeeze that spinach like your life depends on it—I learned this the hard way when my first batch came out soupy and separated because I didn't drain it enough.
  • Room-temperature cream cheese mixes into the sour cream and mayo like silk, but cold cream cheese will turn the whole mixture lumpy and frustrating.
  • The dip will continue to bubble for a few seconds after you pull it from the oven, so don't panic if it looks slightly underdone.
03 -
  • Mince the garlic as finely as possible and let it sit in the mixture for a moment before baking—this mellows the raw edge and spreads the flavor evenly instead of creating little shocks of intensity.
  • The dip continues to set slightly as it cools, so if it looks slightly loose when you pull it from the oven, it will firm up in just a few minutes and scoop beautifully.

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