Creamy Spinach Sourdough Bowl

There's something about the moment a bread bowl arrives at a party that shifts the whole energy of the table. I learned to make this dip years ago when I showed up to a potluck thinking I'd just wing it, and somehow the combination of cream cheese, spinach, and that warm, crusty sourdough became the thing people actually fought over. What started as improvisation turned into one of those recipes I reach for whenever I need to impress without stress.

I made this for my sister's book club once, and watched someone eat four consecutive scoops before she even realized what she was doing. She just kept saying it tasted like comfort, like someone had figured out how to make cheese taste like a hug. That's when I understood this isn't just dip—it's the kind of thing that sticks with people.

Ingredients

• Sourdough loaf (1 large round, about 600 g): The thick crust is structural and flavor, and hollowing it out gives you the world's most edible serving vessel.
• Frozen spinach (250 g, thawed and drained): Frozen actually works better than fresh here because it's already concentrated, and that squeeze-dry step matters more than people realize.
• Cream cheese (225 g, softened): Let it sit on the counter while you prep—cold cream cheese makes lumps, and lumps feel wrong in a dip that should be silk.
• Sour cream (200 g) and mayonnaise (120 g): These two are the moisture that keeps everything from turning into a dense, heavy mass.
• Parmesan (75 g, grated) and mozzarella (150 g, shredded): Parmesan brings funk and salt, while mozzarella melts into those creamy strands everyone wants.
• Garlic (2 cloves, minced) and onion (1 small, finely diced): Raw aromatics add brightness and texture; don't skip mincing small or you'll get harsh, raw chunks.
• Salt, pepper, and optional nutmeg: The nutmeg sounds weird until you taste it—just a whisper makes the spinach taste more like itself.
• Fresh chives (2 tablespoons, optional): These aren't decoration; they're the finish that reminds people this is made with intention.

Instructions

Prep and hollow:

Preheat to 180°C (350°F) and carefully slice the top off your sourdough loaf like you're opening a gift. Use a sturdy spoon or small knife to scoop out the insides, leaving walls about 2–3 cm thick so the bread doesn't collapse under the heat and weight.

Build the base:

Combine softened cream cheese, sour cream, mayo, both cheeses, minced garlic, and diced onion in a large bowl, stirring until it's completely smooth and no cream cheese lumps are fighting back. This is the moment to taste and adjust salt and pepper.

Fold in the spinach:

Add your drained spinach and the optional nutmeg, stirring gently until every streak of green is distributed and the dip looks alive. Don't overmix—you want texture, not baby food.

Spoon and arrange:

Transfer the dip into your hollow bread bowl, mounding it slightly on top. Cube the scooped-out bread and spread it on the same baking sheet so it toasts alongside the dip.

Bake until golden:

Slide everything into the oven for 25 minutes, watching until the top is golden and bubbling at the edges—that bubble is your signal it's ready. The bread will crisp up, and the dip will turn from pale to a warm, appetizing tan.

Save to Pinterest

There was a winter evening when I made this for just my partner and me, no party, no excuse except it was cold outside and we wanted something warm and a little fancy. We sat on the couch eating it straight from the bread bowl with no pretense, and it felt like the best meal we'd had all month. That's when I realized this recipe works just as well for two people hiding indoors as it does for a crowd.

Why This Becomes a Go-To

The bread bowl is honest theater—it looks like effort, but it's just a loaf and a spoon. People assume you've done something complicated, and you get to smile and say it took fifteen minutes of prep. That gap between perception and reality is where the magic lives.

Variations That Work

I've added crispy bacon bits for guests who wanted more substance, swapped Gruyère for the mozzarella when I had a fancier crowd, and even stirred in a pinch of crushed red pepper when I wanted it to have a little edge. The base is flexible enough that it handles experiments, but stable enough that you can't really mess it up.

Serving and Storage

Serve this the moment it comes out of the oven while everything is still warm and the bread is at its crispest. If you somehow have leftovers, cover and refrigerate them, then reheat gently on the stovetop or in a low oven—never the microwave, which turns it into a weird texture.

• Fresh vegetables like cucumber slices, bell pepper strips, or celery sticks make elegant dippers alongside the bread cubes.
• A crisp Sauvignon Blanc or light lager pairs perfectly and helps cut through the richness just enough.
• Double-check all your cheese and mayo labels if anyone at your table has dairy or egg allergies.

Save to Pinterest

This is the kind of recipe that quietly becomes part of who you are as someone who cooks—reliable, generous, and always welcome. Make it once and you'll understand why.

Recipe FAQs

→ How do I prepare the sourdough bread bowl?

Cut off the loaf's top and hollow out the center, leaving a 2–3 cm thick shell. Reserve the removed bread as cubes for dipping.

→ Can I use fresh spinach instead of frozen?

Yes, fresh spinach should be cooked and well-drained before mixing to avoid excess moisture affecting texture.

→ What cheeses are included in the dip mixture?

The blend uses cream cheese, sour cream, Parmesan, and mozzarella for a rich, smooth texture.

→ How long should the dip bake?

Bake for about 25 minutes at 180°C (350°F) until bubbling and golden on top.

→ Are there suggestions to enhance flavor?

Adding crushed red pepper or swapping mozzarella for Gruyère can ramp up taste nuances.

→ How should leftovers be stored?

Store leftovers covered in the fridge and reheat gently to maintain creaminess.