Creamy Spinach Sourdough Bowl (Printable)
Velvety spinach mixture baked inside a sourdough bread bowl for cozy sharing moments.
# What You Need:
→ Bread
01 - 1 large round sourdough loaf (about 21 oz)
→ Dip Base
02 - 9 oz frozen chopped spinach, thawed and drained well
03 - 8 oz cream cheese, softened
04 - 7 oz sour cream
05 - 4 oz mayonnaise
06 - 2.6 oz grated Parmesan cheese
07 - 5.3 oz shredded mozzarella cheese
08 - 2 garlic cloves, minced
09 - 1 small onion, finely diced
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - ¼ teaspoon ground nutmeg (optional)
→ Garnish
13 - 2 tablespoons chopped fresh chives (optional)
# Steps:
01 - Set the oven temperature to 350°F (180°C).
02 - Cut off the top of the sourdough loaf and hollow out the center, leaving a ¾ to 1-inch thick shell. Cube the removed bread for serving.
03 - In a large mixing bowl, blend cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, garlic, onion, salt, pepper, and nutmeg until smooth.
04 - Fold the drained spinach into the cheese mixture until fully combined.
05 - Spoon the dip mixture evenly into the hollowed sourdough bowl. Arrange the bread cubes alongside on a baking sheet.
06 - Place the baking sheet in the oven and bake for 25 minutes, until the dip is bubbling and the top is golden brown.
07 - Sprinkle chopped fresh chives over the warm dip if desired. Serve immediately with bread cubes for dipping.
# Expert Hints:
01 -
- The bread bowl melts into the dip as you scoop, making every bite feel indulgent without the fuss of setting out separate serving dishes.
- It looks like you spent hours in the kitchen, but honestly takes less time than most people spend scrolling through party snacks online.
- Vegetarian, elegant, and adaptable enough to handle whatever add-ins you have hiding in your fridge.
02 -
- Drain your spinach like you mean it—I once skipped the step of really squeezing it, and the dip turned watery and sad instead of creamy and luxurious.
- Don't prep this more than a few hours ahead; letting it sit too long in the raw state makes the onion taste sharp and takes away from the smooth, blended flavor you're after.
03 -
- The moment you let cream cheese come to room temperature before mixing, everything becomes silky instead of lumpy—it's the single move that separates good dips from ones people forget.
- If your bread bowl seems too thick, you can scoop it slightly deeper without fear; the thinner walls will crisp more, and you'll have extra dip with fewer bread walls competing for space.