Creamy Spinach Dip Sourdough (Print Version)
A creamy spinach and cheese blend baked in hollowed sourdough bread, ideal for sharing at any occasion.
# What You Need:
→ Spinach Dip Base
01 - 10 oz frozen chopped spinach, thawed and thoroughly drained
02 - 7 oz cream cheese, softened to room temperature
03 - 5 oz sour cream
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 2 cloves garlic, minced
07 - 2 tbsp mayonnaise
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
10 - 1/4 tsp ground nutmeg
→ For Serving
11 - 1 medium sourdough loaf (about 1 lb), hollowed out
12 - Sourdough bread pieces for dipping
13 - Fresh herbs for garnish
# How-To Steps:
01 - Preheat the oven to 350°F.
02 - In a large bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, salt, pepper, and nutmeg. Mix until completely smooth and uniform.
03 - Add the drained spinach to the cheese mixture and mix thoroughly until evenly distributed throughout.
04 - Spoon the spinach mixture into the hollowed-out sourdough loaf, packing gently. Alternatively, transfer to a small baking dish.
05 - Place the filled loaf or baking dish on a baking tray. Bake for 20 to 25 minutes until the dip is bubbly and the top develops a golden-brown color.
06 - Remove from oven and serve immediately while hot. Garnish with fresh herbs if desired. Accompany with sourdough bread pieces for dipping.
# Expert Tips:
01 -
- The combination of warm, velvety dip against charred sourdough creates this incredible texture contrast that keeps everyone reaching for more
- It comes together in under fifteen minutes of active prep but tastes like something you fussed over for hours
02 -
- Squeezing every last drop of water from the thawed spinach is absolutely criticalI wrap mine in a clean kitchen towel and twist until my arms ache
- The sourdough bowl will get incredibly hot in the oven, so let it cool for just a few minutes before serving or transfer the dip to a serving plate
03 -
- If you don't have a sourdough loaf, any sturdy bread will work, though the tangy flavor and chewy texture of sourdough really is the perfect partner
- Leftover dip (if there somehow is any) reheats beautifully and makes an absurdly good omelet filling the next morning