Creamy Spinach with Sourdough

My neighbor brought this to a block party years ago, and I watched people hover around it until the bowl was scraped clean. The bread was still warm, the dip bubbling at the edges, and I knew I had to learn how to make it. It became my go-to whenever I needed something that looked impressive but didn't require much effort.

I made this for a quiet dinner with friends once, and we ended up sitting on the kitchen floor passing the bread bowl around. Someone kept scraping the sides for the last bit of cheese, and we laughed about it for weeks. It's the kind of dish that makes people linger.

Ingredients

• Frozen chopped spinach: Thaw it completely and squeeze out every drop of water, or the dip will turn watery and lose its creamy texture.
• Cream cheese: Let it sit at room temperature for at least 30 minutes so it blends smoothly without lumps.
• Sour cream: Adds a subtle tang that cuts through the richness and keeps the dip from feeling too heavy.
• Mayonnaise: This is what makes the dip velvety and helps it stay creamy even after baking.
• Mozzarella cheese: Melts beautifully and gives the dip that gooey, stretchy quality everyone loves.
• Parmesan cheese: Use freshly grated if you can, the pre-shredded kind doesn't melt as well and can taste dusty.
• Garlic: Fresh minced garlic is worth the extra minute, it blooms in the oven and fills the kitchen with warmth.
• Onion powder: A gentle background note that deepens the flavor without overpowering the spinach.
• Black pepper and salt: Season carefully, the cheeses add salt on their own so taste as you go.
• Nutmeg: Just a pinch transforms the dip, it brings out the earthiness of the spinach in a way nothing else does.
• Sourdough bread: Choose a round loaf with a thick crust, it holds the dip without collapsing and the tangy flavor pairs perfectly.
• Olive oil: Brushing the bread before toasting makes it golden and crisp, almost like garlic bread without the garlic.

Instructions

Preheat and prep:

Set your oven to 180°C (350°F) and let it warm while you mix. This gives you time to soften the cream cheese if you forgot to take it out earlier.

Combine the creamy base:

In a large bowl, beat together the cream cheese, sour cream, and mayonnaise until smooth and no streaks remain. A hand mixer makes this faster, but a wooden spoon works fine if you put some energy into it.

Fold in the spinach and cheese:

Stir in the drained spinach, mozzarella, Parmesan, garlic, onion powder, pepper, salt, and nutmeg until everything is evenly distributed. The mixture will look thick and dense, that's exactly what you want.

Transfer and smooth:

Spoon the dip into an oven-safe baking dish and level the top with the back of a spoon. This helps it bake evenly and get that golden crust on top.

Bake until bubbling:

Slide the dish into the oven and bake for 20 to 25 minutes, until the edges are bubbling and the top turns lightly golden. The smell will tell you when it's ready.

Prepare the bread bowl:

While the dip bakes, cut the top off the sourdough loaf and scoop out the center, leaving a sturdy shell. Save every piece you remove, it's perfect for dipping.

Toast the bread:

Brush the inside of the bread bowl and the reserved pieces with olive oil, then toast in the oven for 5 to 7 minutes until crisp. The oil soaks in and adds a hint of richness.

Fill and serve:

Pour the hot dip into the toasted bread bowl and set it on a platter surrounded by the toasted pieces. Serve immediately while everything is warm and the cheese is still stretchy.

Pin It

One evening I made this for my sister, who claimed she didn't like spinach. She ate three servings and asked for the recipe before she left. It's the kind of dish that changes minds quietly, without making a fuss about it.

How to Store and Reheat

Leftovers keep in an airtight container in the fridge for up to three days. Reheat in a low oven or microwave until warmed through, adding a splash of milk if it looks dry. The bread bowl doesn't store well once filled, so keep any unused bread separate and toast it fresh when you need it.

Variations to Try

Stir in a handful of chopped artichoke hearts for a tangy twist, or add a pinch of cayenne if you like a bit of heat. Fresh spinach works too, just cook it down in a pan, drain it well, and chop it finely. For a lighter version, swap half the cream cheese for Greek yogurt, though the texture will be slightly less rich.

Serving Suggestions

This pairs beautifully with a crisp white wine like Sauvignon Blanc, or sparkling water with lemon if you prefer something lighter. Set out carrot sticks, celery, or bell pepper strips alongside the bread for guests who want something crunchy.

• Serve it straight from the oven while the cheese is still molten and irresistible.
• If you're feeding a crowd, double the recipe and use two bread bowls so everyone gets a turn.
• Gluten-free guests will appreciate veggie sticks or gluten-free crackers as an alternative to the sourdough.

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This dip has a way of turning ordinary moments into something warm and memorable. Make it once, and it'll become part of your rotation without you even realizing it.

Recipe FAQs

→ What type of bread works best with this dip?

A round sourdough loaf is ideal due to its sturdy crust and chewy texture, which holds the dip well and toasts nicely.

→ Can fresh spinach be used instead of frozen?

Yes, fresh spinach can replace frozen but should be cooked and thoroughly drained to avoid excess moisture.

→ How can I make the bread bowl crispier?

Brushing the inside of the hollowed bread and bread pieces with olive oil before toasting in the oven helps achieve a crispier texture.

→ Is this dish suitable for gluten-free diets?

To accommodate gluten-free needs, substitute the sourdough with gluten-free bread or serve alongside vegetable sticks.

→ What cheese combination is used in the dip?

The dip combines cream cheese, sour cream, mozzarella, and Parmesan for a rich, layered flavor and creamy texture.

→ Can this dip be prepared in advance?

Yes, mix the ingredients and refrigerate the dip before baking. Bake just prior to serving for best results.