Creamy Spinach Dip Sourdough (Print)

Rich spinach blend baked to golden perfection and served with crusty sourdough bread.

# What You Need:

→ Dip

01 - 2 cups frozen chopped spinach, thawed and thoroughly drained (approx. 8 oz)
02 - 1 cup cream cheese, softened (8 oz)
03 - 1/2 cup sour cream (4 oz)
04 - 1/2 cup mayonnaise (4 oz)
05 - 1 cup shredded mozzarella cheese (3.5 oz)
06 - 1/2 cup grated Parmesan cheese (1.75 oz)
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon onion powder
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon salt
11 - Pinch of ground nutmeg (optional)

→ To Serve

12 - 1 large round sourdough bread loaf
13 - Olive oil for brushing (optional)

# How To Make It:

01 - Set the oven to 350°F to prepare for baking.
02 - Combine cream cheese, sour cream, and mayonnaise in a large bowl until smooth.
03 - Fold in the well-drained spinach, shredded mozzarella, grated Parmesan, minced garlic, onion powder, black pepper, salt, and nutmeg until evenly blended.
04 - Transfer the mixture into an oven-safe baking dish and level the surface.
05 - Bake for 20 to 25 minutes until the dip is heated through, bubbly, and lightly golden on top.
06 - Slice the top off the sourdough loaf and hollow out the interior to create a bowl, reserving the removed bread pieces.
07 - Brush the inside of the bread bowl and reserved pieces lightly with olive oil, then toast in the oven for 5 to 7 minutes until crisp.
08 - Spoon the hot spinach dip into the bread bowl and serve immediately with toasted bread pieces and additional sourdough slices.

# Expert Advice:

01 -
  • It comes together in minutes with ingredients you probably already have tucked away.
  • The creamy, cheesy center paired with crispy sourdough makes every bite feel like a small celebration.
  • It disappears fast at gatherings, so youll look like a hero without breaking a sweat.
02 -
  • Squeeze the spinach until your hands hurt, or the dip will be watery and sad instead of thick and creamy.
  • Softening the cream cheese at room temperature is non-negotiable if you want a smooth, lump-free mixture.
  • Dont skip toasting the bread, the crispy edges make every bite so much better.
03 -
  • Use a kitchen towel to squeeze the spinach, it gives you better grip and control than bare hands.
  • Let the dip rest for five minutes after baking so it thickens up and doesnt run everywhere when you scoop.
  • If the top starts browning too fast, cover the dish loosely with foil for the last few minutes.

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