Creamy Spinach Dip Sourdough

I was standing in my kitchen on a rainy Saturday afternoon, staring at a bag of wilted spinach I'd forgotten about, when the idea hit me. A friend was coming over in an hour, and I needed something warm and comforting that didn't require a grocery run. I pulled out cream cheese, some Parmesan, and a sourdough loaf from the freezer, and what came out of the oven that day has been my go-to ever since.

The first time I made this for a small gathering, I watched people hover around the dish, tearing off pieces of sourdough and scraping up every last bit of spinach. One friend even texted me the next morning asking if I had leftovers. I didn't, but I've made it a dozen times since, and it never lasts long.

Ingredients

• Frozen chopped spinach (300 g): Thaw it completely and squeeze out every drop of water, or the dip will turn watery and thin.
• Cream cheese (200 g, softened): Let it sit at room temperature for 20 minutes so it blends smoothly without lumps.
• Sour cream (120 g): Adds tangy richness that balances the heavy cream cheese perfectly.
• Mayonnaise (120 g): This is what makes the dip extra creamy and holds everything together when it bakes.
• Parmesan cheese (100 g, grated): Use freshly grated if you can, the powdery stuff doesn't melt the same way.
• Mozzarella cheese (100 g, shredded): It melts into stretchy, gooey pockets that make every bite irresistible.
• Garlic (2 cloves, minced): Fresh garlic is key, it fills the kitchen with the kind of smell that makes people wander in asking what's cooking.
• Spring onions (2, finely chopped): They add a mild, sweet sharpness that cuts through all the cream.
• Salt (½ tsp), black pepper (¼ tsp), nutmeg (¼ tsp, optional): The nutmeg is subtle but it deepens the warmth of the spinach in a way you'll notice.
• Sourdough bread loaf (1 large): Cut it into chunky cubes or thick slices, the crust is perfect for scooping up all that creamy goodness.

Instructions

Preheat and prep:

Set your oven to 180°C (350°F) and let it warm up while you mix everything. This gives you time to work without rushing.

Blend the creamy base:

In a large bowl, beat together the cream cheese, sour cream, and mayonnaise until it's silky and smooth. If you see lumps, keep stirring, they'll disappear.

Fold in the cheeses and aromatics:

Stir in the Parmesan, mozzarella, garlic, spring onions, salt, pepper, and nutmeg. The mixture will thicken and smell amazing.

Add the spinach:

Fold in the well-drained spinach until every bit is coated in that creamy, cheesy mixture. Make sure it's evenly distributed.

Bake until bubbling:

Spread the dip into a baking dish and slide it into the oven for 20 minutes. You'll know it's ready when the edges bubble and the top turns golden.

Serve warm with sourdough:

Pull it out, set it on the table with your bread cubes, and watch it disappear. The contrast between the warm dip and the crusty bread is everything.

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There's something about pulling a bubbling dish out of the oven and watching people gather around it that makes a house feel like a home. This dip has been at birthday parties, quiet dinners, and even a few accidental Monday nights when I just needed comfort food. It never feels fancy, but it always feels right.

Make It Your Own

Once you've made this a few times, you'll start tweaking it. I've added chili flakes for heat, swapped in Greek yogurt when I wanted something lighter, and once stirred in roasted red peppers because I had a jar open. It's forgiving like that, and it rewards experimentation.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. Reheat in the oven at 160°C until warmed through, or use the microwave in short bursts, stirring between each one. It thickens as it cools, so don't be surprised if it looks a little dense straight from the fridge.

Things I Wish I'd Known Sooner

The dip can be assembled a full day ahead and kept covered in the fridge until you're ready to bake it. I've done this for dinner parties more times than I can count, and it takes all the stress out of hosting. Just add five extra minutes to the baking time if it's going in cold.

• Toast the sourdough cubes lightly in the oven for extra crunch and flavor.
• Use a shallow baking dish so you get more of that golden, bubbly top everyone fights over.
• If you're serving a crowd, double the recipe and use a larger dish, it scales beautifully.

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This dip is one of those recipes that makes you look like you tried harder than you did. Serve it warm, share it with people you care about, and don't be surprised when they come back for seconds before you've even sat down.

Recipe Questions & Answers

→ How do I get the spinach dry enough before mixing?

Thaw frozen spinach fully, then use a clean towel or paper towels to squeeze out excess moisture. This prevents watery dip and keeps the texture creamy.

→ Can I use fresh spinach instead of frozen?

Yes, you can wilt fresh spinach in a pan until soft, then cool and squeeze out moisture before combining it with the other ingredients.

→ What type of bread works best for this dish?

A crusty sourdough bread is ideal due to its sturdy texture and tangy flavor, which complements the creamy spinach mixture well.

→ Is it possible to prepare the dip in advance?

Absolutely. Prepare the mixture and refrigerate it overnight. Bake it just before serving for the best warm, bubbly texture.

→ Can I adjust the seasoning for more heat or tang?

Yes, adding chili flakes can bring heat, while a squeeze of lemon juice adds a fresh tangy twist to balance the richness.

→ How should I store leftovers?

Keep any leftovers in an airtight container in the refrigerator and consume within 2-3 days. Reheat gently before serving.