Creamy Spinach Dip Sourdough

There's something about a bread bowl that makes people lose their minds—it happened at a random Tuesday dinner when I decided to hollow out a sourdough round and fill it with warm, creamy spinach. My friend grabbed a cube of bread, dipped it deep, and just closed her eyes like she'd stumbled onto something sacred. That single moment became the reason I make this again and again, because good food shouldn't just taste good; it should feel like a small celebration.

I once made this for a housewarming where I knew exactly three people out of thirty, and somehow this dip became the thing everyone gravitated toward. Watching strangers bond over bread cubes and spinach felt ridiculous and perfect at the same time.

Ingredients

• Sourdough loaf: The sturdy crust is essential—it won't collapse under the weight of the dip and tastes infinitely better than sandwich bread.
• Frozen spinach: Let it thaw completely, then squeeze it dry in a clean kitchen towel or your hands; excess water ruins the texture.
• Cream cheese: Soften it at room temperature first, or you'll spend ten minutes fighting lumps.
• Sour cream and mayonnaise: These create the velvety base that makes each bite linger on your tongue.
• Parmesan and mozzarella: The Parmesan brings saltiness and depth, while mozzarella melts into gooey threads that stretch beautifully.
• Garlic and onion: Mince the garlic finely so it distributes evenly, and dice the onion small enough that it softens completely during baking.
• Salt, pepper, and nutmeg: The nutmeg is optional but worth the tiny pinch—it whispers in the background and transforms the whole thing.
• Fresh chives: A sprinkle at the end looks intentional and tastes like you actually know what you're doing.

Instructions

Heat your oven and prep your vessel:

Preheat to 350°F while you take a sharp bread knife and carefully slice off the top quarter of the loaf—think of it like you're giving the bread a haircut. Scoop out the insides, leaving thick walls so the bread stays structurally sound and doesn't turn into sourdough soup.

Build the creamy base:

Combine all the cheese, sour cream, mayo, garlic, and onion in a bowl and stir until it's completely smooth with no cream cheese lumps hiding anywhere. This is where patience matters; lumps won't disappear during baking.

Fold in the spinach:

Add your well-drained spinach and mix until it's evenly distributed throughout the mixture, so every scoop has green in it.

Fill and bake:

Spoon the mixture into your bread bowl, place it on a baking sheet alongside the bread cubes, and slide it into the oven for 25 minutes until it's bubbling at the edges and just starting to brown on top. Watch for the moment the cheese begins to caramelize slightly—that's when you pull it out.

Finish and serve:

Scatter chives over the top if you have them, then carry it straight to the table while it's still steaming. Serve immediately with the toasted bread cubes for dipping.

Save

The first time I made this for my family, my younger brother ate five pieces of bread, wiped his mouth, and asked if I could make it every Sunday. That's when I realized this dip had crossed from recipe to ritual.

The Bread Bowl Magic

A hollowed sourdough loaf isn't just a serving vessel—it's edible tradition that transforms a dip from ordinary to memorable. The toasted insides absorb just enough of the creamy mixture to become irresistible, while the sturdy exterior holds everything together. There's a reason this presentation has stuck around for decades; it works because it's both practical and beautiful.

Flavor Balance and Variations

The original version walks a tightrope between richness and brightness, but once you understand the base, it begs for experimentation. A tiny pinch of crushed red pepper wakes everything up if you're feeding people who like heat, while swapping Gruyère for half the mozzarella adds a nutty complexity that elevates it immediately. Fresh dill mixed into the sour cream is a secret move that almost no one sees coming.

Make It Your Own and Serve It Right

This dip becomes yours the moment you start thinking about what flavors you actually love and adding those boldly. Some people add crispy bacon crumbles, others stir in sun-dried tomatoes, and one friend of mine adds a handful of artichoke hearts because she claims spinach without artichoke feels incomplete. Serve it with a chilled Sauvignon Blanc to cut through the richness, or grab a light lager if you want something that won't compete with all those flavors.

• Have both bread cubes and fresh vegetables ready on the side so people can choose based on their mood.
• Scoop from the bottom of the bowl where the dip is thickest, and let a little soak into the bread walls as it sits.
• Leftover dip reheats gently in a low oven or over gentle stovetop heat, never in the microwave where it can seize up.

Save

This dip is the kind of recipe that teaches you something every time you make it, whether it's about the power of presentation or how much people crave comfort on a plate. Once it's on your table, it becomes the thing everyone talks about.

Recipe FAQs

→ How do I prepare the sourdough bread bowl?

Slice off the top of a large round sourdough loaf and carefully hollow out the center, leaving a solid 2–3 cm crust shell for baking and serving.

→ Can I use fresh spinach instead of frozen?

Yes, fresh spinach must be washed, wilted lightly, and thoroughly drained before mixing to avoid excess moisture.

→ What cheeses work best for this dip?

Soft cheeses like cream cheese and sour cream create creaminess, while Parmesan and mozzarella add savory depth and meltiness.

→ How long should I bake the dip?

Bake the filled bread bowl at 180°C (350°F) for about 25 minutes until the blend is bubbling and lightly browned on top.

→ Can I prepare this dip ahead of time?

Yes, prepare the mixture in advance and refrigerate, then fill and bake the bread bowl shortly before serving for best results.