Creamy Spinach Dip Sourdough

One winter evening, I opened the fridge and found a bag of forgotten spinach and half a block of cream cheese. Instead of tossing them, I threw everything into a dish and baked it. The smell that filled the kitchen was so good that my neighbor knocked on the door to ask what I was making.

I started making this for game nights, and it became the dish everyone asked about before they even arrived. There was one time I forgot to drain the spinach well, and the dip turned soupy, but we just scooped it up with extra bread and laughed it off. Now I squeeze that spinach like my life depends on it.

Ingredients

• Frozen chopped spinach: Thaw it completely and squeeze out every drop of water, or your dip will be watery instead of thick and rich.
• Cream cheese: Let it sit at room temperature for easier mixing and a smoother, lump-free texture.
• Sour cream: Adds tang and keeps the dip from feeling too heavy.
• Mayonnaise: Brings extra creaminess and helps everything meld together beautifully.
• Mozzarella cheese: Melts into gooey, stretchy goodness that makes every scoop irresistible.
• Parmesan cheese: The salty, nutty bite balances the richness and adds depth.
• Garlic: Fresh minced garlic gives a punch that garlic powder just cant match.
• Onion powder: A subtle background note that rounds out the savory flavor.
• Black pepper and salt: Season to taste, but dont skip the pepper, it wakes everything up.
• Ground nutmeg: Just a pinch adds a warm, mysterious undertone that people notice but cant quite name.
• Sourdough bread loaf: The tangy crust and chewy interior are perfect for soaking up all that creamy dip.
• Olive oil: Brushing the bread before toasting gives it a golden, crispy edge.

Instructions

Preheat and Prep:

Turn your oven to 180°C (350°F) and let it warm up while you get everything ready. This ensures even baking and a bubbly, golden top.

Mix the Creamy Base:

In a large bowl, beat together the cream cheese, sour cream, and mayonnaise until smooth and fluffy. Use a wooden spoon or spatula and dont rush, lumps will ruin the silky texture.

Fold in the Spinach and Cheese:

Stir in the well-drained spinach, mozzarella, Parmesan, garlic, onion powder, pepper, salt, and nutmeg. Mix until every bit is coated and the color is an even pale green.

Transfer to Baking Dish:

Spoon the mixture into an oven-safe dish and smooth the top with the back of a spoon. It should look level and inviting.

Bake Until Bubbly:

Slide the dish into the oven and bake for 20 to 25 minutes, until the edges are bubbling and the top is lightly golden. The smell will tell you when its ready.

Prepare the Bread Bowl:

While the dip bakes, slice the top off the sourdough and scoop out the soft center, leaving a sturdy shell. Save those pieces for dipping.

Toast the Bread:

Brush the inside of the bread bowl and the reserved pieces with olive oil, then toast them in the oven for 5 to 7 minutes until crisp. This step is optional but makes a world of difference.

Serve Hot:

Pour the hot dip into the toasted bread bowl and set it on a platter with the bread pieces around it. Watch it disappear.

Pin

The first time I served this in a bread bowl, my friend tore off a piece of the bowl itself and dunked it in. Everyone followed, and by the end of the night, the whole thing was gone, bowl and all. It felt less like an appetizer and more like a shared moment.

Making It Your Own

If you like a little heat, add a pinch of cayenne or red pepper flakes to the mix. I once stirred in some chopped artichoke hearts because I had a jar open, and it became my new favorite version. Fresh spinach works too, just cook it down, cool it, and squeeze it dry before mixing.

Serving and Pairing

This dip is rich, so I like to serve it with something crisp and cold, like a chilled Sauvignon Blanc or sparkling water with lemon. If bread isnt your thing, try veggie sticks or crackers. For a gluten-free crowd, swap the sourdough for gluten-free bread or serve it straight from the baking dish with chips.

Storage and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. Reheat in the oven at 160°C (325°F) until warmed through, or zap it in the microwave in short bursts, stirring between each. The texture holds up well, though the bread bowl is best fresh.

• If you make it ahead, assemble the dip and refrigerate it unbaked, then pop it in the oven when guests arrive.
• You can freeze the unbaked dip for up to a month, just thaw it overnight before baking.
• Toasted bread loses its crunch over time, so toast it fresh each time you serve.

Pin

This dip has seen me through countless gatherings, and it never lets me down. I hope it becomes one of those recipes you reach for without thinking, the one that makes people feel welcome before they even take a bite.

Recipe Questions & Answers

→ What is the best spinach form to use?

Both thawed frozen or cooked fresh spinach work well, but ensuring it’s well drained prevents excess moisture.

→ Can this dip be made ahead of time?

Yes, the mixture can be prepared in advance and baked right before serving for freshness.

→ How do I create the bread bowl?

Slice the top off a round sourdough loaf and carefully hollow out the center to form a bowl for the dip.

→ What cheeses are used in the dip?

A combination of cream cheese, shredded mozzarella, and grated Parmesan gives a rich, creamy texture and flavor.

→ Are there any suggested flavor variations?

Adding cayenne pepper or chopped artichoke hearts brings extra depth and a touch of spice.

→ Can I make a gluten-free version?

Serve with gluten-free bread or vegetable sticks to accommodate gluten restrictions.