Spinach Dip Sourdough Bowl (Printable version)
Savory spinach mixture baked in hollowed sourdough loaf; perfect for sharing with bread cubes.
# What You’ll Need:
→ Bread Bowl
01 - 1 large round sourdough loaf (approximately 1.5 pounds)
→ Dip Base
02 - 10 ounces frozen chopped spinach, thawed and thoroughly drained
03 - 8 ounces cream cheese, softened to room temperature
04 - 7 ounces sour cream
05 - 4 ounces mayonnaise
06 - 4 cups shredded mozzarella cheese
07 - 2 cups grated Parmesan cheese
08 - 2 cloves garlic, minced
09 - 1 small onion, finely diced
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon ground nutmeg
→ For Serving
13 - Reserved sourdough bread pieces, cut into 1-inch cubes
14 - Assorted fresh vegetables (carrot sticks, bell pepper strips, celery)
# How to Make It:
01 - Preheat oven to 350°F and adjust rack to center position.
02 - Using a serrated bread knife, cut a circular opening in the top of the sourdough loaf and remove the lid. Scoop out the soft interior, leaving approximately 3/4 inch of bread around the sides and bottom to create a sturdy bowl. Set aside the removed bread for cubing.
03 - In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, minced garlic, diced onion, salt, black pepper, and nutmeg. Mix thoroughly until completely smooth and uniform.
04 - Add the well-drained spinach to the cheese mixture, breaking up any clumps with a fork. Stir until spinach is evenly distributed throughout the dip base.
05 - Transfer the spinach dip mixture into the hollowed bread bowl, packing it gently. Place the filled bread bowl on a baking sheet lined with parchment paper for easy cleanup.
06 - Cover the bread bowl loosely with aluminum foil. Bake for 20 minutes to heat through and melt the cheeses completely.
07 - Remove the aluminum foil and continue baking for an additional 5 minutes, or until the top is golden brown and bubbly.
08 - While the dip bakes, cut the reserved sourdough bread into 1-inch cubes for serving.
09 - Present the warm spinach dip directly in the bread bowl. Arrange the toasted bread cubes and fresh vegetable crudités around the bowl for dipping.
# Expert tips:
01 -
- The bread bowl means zero extra dishes to wash, plus you get to eat the container
- This dip manages to feel fancy enough for dinner guests while being the kind of comfort food everyone actually wants
02 -
- That spinach needs to be squeezed dry until your hands practically cramp, otherwise you'll end up with watery dip that never properly thickens
- The bread bowl should have thick enough walls to hold all that filling without collapsing under the weight of the cheese
03 -
- Save the bread lid and use it as a cover to keep the dip warm if there's any left over
- Any remaining dip inside the bread bowl can be reheated the next day, though the bread might be a bit softer