Creamy Spinach with Sourdough (Print View)

Velvety spinach dip baked until bubbling, served with warm slices of crusty sourdough bread.

# Ingredient List:

→ Dip

01 - 2 cups frozen chopped spinach, thawed and well-drained (approximately 8 oz)
02 - 1 cup cream cheese, softened (8 oz)
03 - 1/2 cup sour cream (4 oz)
04 - 1/2 cup mayonnaise (4 oz)
05 - 1 cup shredded mozzarella cheese (3.5 oz)
06 - 1/2 cup grated Parmesan cheese (1.75 oz)
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon onion powder
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon salt
11 - Pinch of ground nutmeg (optional)

→ To Serve

12 - 1 large round sourdough bread loaf
13 - Olive oil for brushing (optional)

# How to Make:

01 - Preheat the oven to 350°F (180°C).
02 - In a large mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth and uniform.
03 - Fold in the well-drained spinach, shredded mozzarella, grated Parmesan, minced garlic, onion powder, black pepper, salt, and nutmeg until fully combined.
04 - Transfer the mixture into an oven-safe baking dish, spreading evenly and smoothing the top.
05 - Bake for 20 to 25 minutes until the mixture is heated through, bubbling, and the surface turns lightly golden.
06 - Slice off the top of the sourdough loaf and hollow out the center to form a bowl, reserving the removed bread pieces.
07 - Optionally brush the interior of the bread bowl and reserved pieces with olive oil and toast in the oven for 5 to 7 minutes until lightly crisp.
08 - Spoon the hot spinach mixture into the bread bowl and serve immediately alongside the toasted reserved bread pieces and additional sliced sourdough.

# Expert Advice:

01 -
  • It comes together in under an hour and uses ingredients you probably already have in your fridge.
  • The bread bowl makes cleanup easier and doubles as part of the meal, so nothing goes to waste.
  • It's rich and creamy without being heavy, and the slight tang from the sour cream keeps it balanced.
02 -
  • Squeeze the spinach until your hands ache, excess water is the number one reason this dip turns runny.
  • Don't skip the nutmeg, it sounds optional but it quietly elevates the whole dish in a way people notice without knowing why.
  • If the dip looks dry before baking, stir in a tablespoon of milk, but resist adding more or it will separate in the oven.
03 -
  • Use a serrated knife to hollow out the bread bowl, it cuts cleanly without tearing the crust.
  • Let the dip rest for five minutes after baking, it thickens slightly as it cools and becomes easier to scoop.
  • If you don't have a sourdough loaf, a round pumpernickel or whole wheat boule works just as well.

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