Creamy Spinach Dip Sourdough

The way this dip bubbles up golden and fragrant in the oven always transports me back to my friend Sarah's tiny apartment kitchen, where we'd crowd around her scalloped-edge serving bowl, bread torn and ready, while winter rain drummed against the windows. There's something deeply satisfying about the way the sourdough boat gets all crusty and toasted, soaking up that creamy spinach center until you're practically fighting over the last gooey corner.

I made this for a Super Bowl party years ago, completely unsure if a spinach dip could compete with the usual wings and sliders, and watched in delighted disbelief as it disappeared before halftime even started. People were actually scraping the bread bowl with their forks, which I'm pretty sure is the highest compliment a party dip can receive.

Ingredients

• Frozen chopped spinach (300 g/10 oz): Thawed and squeezed completely dryany excess water will make your dip watery instead of creamy and lush
• Cream cheese (200 g/7 oz): Softened to room temperature so it blends seamlessly into the other ingredients without leaving chalky lumps
• Sour cream (150 g/5 oz): Adds a lovely tang that cuts through all that rich cheese and keeps the dip from feeling too heavy
• Shredded mozzarella (120 g/1 cup): Creates those gorgeous cheese pulls and helps the dip develop that irresistible golden-brown crust
• Grated Parmesan (60 g/1/2 cup): Brings a salty, nutty depth that makes the spinach taste more like itself
• Garlic (2 cloves): Minced fresh because nothing beats that aromatic punch when it hits the hot cream cheese
• Mayonnaise (2 tbsp): The secret ingredient my grandmother swore by for extra richness and a silky mouthfeel
• Salt (1/2 tsp): Essential for bringing all the flavors together, though you can adjust based on how salty your cheeses are
• Black pepper (1/4 tsp): Freshly ground adds a gentle warmth that lingers pleasantly
• Ground nutmeg (1/4 tsp): Optional, but a tiny pinch works magic with spinach and cream in a way I can't fully explain
• Sourdough loaf (1 medium): Hollowed out to become both serving vessel and the absolute best dipping vessel you'll ever use

Instructions

Preheat your oven:

Get it to 180°C (350°F) so it's ready when your dip is assembled and eager to start bubbling

Mix the creamy base:

In a large bowl, beat together the softened cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, salt, pepper, and nutmeg until everything's smooth and incorporated

Fold in the spinach:

Add your thoroughly drained spinach and mix until every green bit is coated in that cheesy mixture

Load the bread boat:

Spoon the dip into your hollowed-out sourdough loaf, packing it in generously, or use a small baking dish if you prefer

Bake until golden:

Place on a baking tray and bake for 20 to 25 minutes until the top is bubbling, spotted with golden-brown patches, and impossibly fragrant

Serve immediately:

Garnish with fresh herbs if you're feeling fancy, and tear up the extra sourdough pieces (including the bread you pulled from the loaf) for dipping

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My sister-in-law asked for this recipe after trying it at our annual holiday gathering, and now she makes it for every single family function, which is basically the best endorsement I could ever hope for. It's become this lovely thread connecting our kitchens.

Making It Ahead

You can absolutely assemble the dip mixture up to a day in advance and keep it refrigerated, then just bake it whenever you're ready. The flavors actually meld together beautifully during that rest time, though you might need an extra minute or two in the oven if it's coming straight from the fridge.

Bread Bowl Wisdom

When hollowing out your sourdough loaf, leave about a 1-inch border all around to maintain structural integrityotherwise the bread might collapse under all that cheesy weight. The pieces you pull out become the most delicious dipping vessels, especially after they've been toasted in the oven alongside the filled bowl.

Flavor Variations To Try

Sometimes I'll add a handful of chopped artichoke hearts or a pinch of red pepper flakes if I'm craving something with a little more kick. Greek yogurt can replace some or all of the sour cream for a lighter version that still feels plenty indulgent.

• Try adding crisp-cooked crumbled bacon for a smoky, savory twist
• A splash of hot sauce wakes up the creaminess without overwhelming the spinach
• Swap half the mozzarella for Gruyère if you want to get fancy with it

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There's something about watching people gather around a warm, bubbling dip, bread in hand, that feels fundamentally right about sharing food.

Recipe FAQs

→ Can fresh spinach be used instead of frozen?

Yes, fresh spinach can replace frozen. Sauté and drain it thoroughly to remove excess moisture before mixing.

→ What can I use instead of sour cream?

Greek yogurt is a great substitute, offering a lighter texture with a similar tangy flavor.

→ How do I hollow out the sourdough loaf properly?

Use a bread knife to cut and remove the inside crumb, leaving a sturdy shell to hold the filling without leaking.

→ Can additional ingredients be added for flavor?

Yes, chopped artichoke hearts or a dash of hot sauce create extra layers of taste and complexity.

→ What are suitable accompaniments for this dish?

Sourdough pieces for dipping work well. Pairing with crisp white wines or sparkling beverages enhances the experience.