Spinach Dip Sourdough Bowl (Print View)
Creamy spinach blend baked in a hollow sourdough loaf, served warm with bread and veggies.
# What You'll Need:
→ Bread Bowl
01 - 1 large round sourdough loaf (approximately 18 oz)
→ Dip Base
02 - 10 oz frozen chopped spinach, thawed and thoroughly drained
03 - 8 oz cream cheese, softened to room temperature
04 - 7 oz sour cream
05 - 4 oz mayonnaise
06 - 4 oz grated Parmesan cheese
07 - 5 oz shredded mozzarella cheese
→ Aromatics and Seasonings
08 - 2 cloves garlic, minced
09 - 1 small onion, finely diced
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon ground nutmeg (optional)
→ Garnish and Serving
13 - 1 tablespoon chopped fresh chives or parsley
14 - Vegetable crudités, crackers, or reserved sourdough cubes for dipping
# Method:
01 - Set oven to 350°F for even baking temperature.
02 - Slice off the top quarter of the sourdough loaf using a serrated knife. Hollow out the center, leaving a 1-inch thick shell. Reserve the removed bread pieces for dipping.
03 - In a large mixing bowl, blend cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, garlic, onion, black pepper, salt, and nutmeg. Mix until completely smooth and uniform.
04 - Gently fold the drained chopped spinach into the cheese mixture until evenly distributed throughout.
05 - Transfer the spinach mixture into the prepared hollowed bread bowl. Place on a baking sheet to catch any overflow.
06 - Loosely place the bread top back on the bowl. Bake for 30 minutes or until the dip is heated through and bubbly.
07 - Remove from oven and discard or set aside the bread lid. Sprinkle with fresh chives or parsley. Serve immediately alongside the reserved bread chunks, fresh vegetables, or crackers.
# Insider Tips:
01 -
- The bread bowl creates this incredible crusty edge that everyone fights over
- It is one of those dishes that disappears before you can even sit down
02 -
- Squeezing the spinach until your hands ache is the most important step
- The bread bowl can get soggy if it sits too long, so serve it right out of the oven
03 -
- Warm your mixing bowl with hot water first if your cream cheese is still cold
- Let the dip rest for five minutes after baking to make scooping easier