Creamy Spinach Dip Sourdough Bowl

My friend Sarah brought this dip to a neighborhood potluck years ago, and I watched it disappear faster than anything else on the table—people were actually fighting over the last scoop from inside that hollowed-out bread bowl. I went home that night thinking about how something so simple could create that kind of moment, so I begged her for the recipe. Now whenever I need to impress people without breaking a sweat, this is what I make.

I made this for my sister's book club last fall, and halfway through the meeting someone asked if they could buy the recipe from me—which felt silly and wonderful at the same time. Her friends started texting her the next day asking how to recreate it, and that's when I realized this dip has actual staying power beyond just tasting good.

Ingredients

• Frozen spinach (300 g): Thaw it completely and squeeze it dry—I learned this the messy way when watery spinach turned my beautiful dip into soup the first time.
• Cream cheese and sour cream: These two are the backbone of creaminess, so make sure the cream cheese is soft enough to blend without lumps.
• Mayonnaise (120 g): Don't skip it or swap it for something lighter; it adds richness that no substitute quite delivers.
• Parmesan and mozzarella cheese: The Parmesan brings sharpness, while mozzarella gets slightly stretchy and mild when melted—together they're perfect.
• Garlic and onion: Mince them small so they distribute evenly and add gentle flavor without any chunky surprises.
• Sourdough bread loaf: Choose a round, sturdy loaf that's at least 6 inches across so you have enough room to hollow out comfortably.

Instructions

Heat your oven and prepare the space:

Preheat to 180°C (350°F) so everything bakes evenly. This temperature is hot enough to bubble the dip without browning it too fast.

Build the creamy base:

Combine cream cheese, sour cream, and mayo in a mixing bowl, beating until there are no lumps and everything looks smooth and cloud-like. This step takes about 2 minutes but makes a real difference in texture.

Fold in all the flavorful stuff:

Add the well-drained spinach, both cheeses, minced garlic, diced onion, salt, pepper, and nutmeg—that tiny bit of nutmeg is optional but it adds something warm and subtle. Stir until everything is evenly distributed.

Hollow out your bread bowl:

Slice off the top of the sourdough loaf and carefully scoop out the insides, leaving a sturdy 2 cm shell so it doesn't collapse under the weight. Save every piece you remove for dipping.

Fill and arrange for baking:

Spoon the dip mixture into the bread bowl until it's full, then set the bowl on a baking sheet. This keeps everything contained and makes it easy to move in and out of the oven.

Bake until it's bubbling and golden:

Bake uncovered for 30 minutes, watching until the top turns golden and you can see it bubbling around the edges. The cheese will get stretchy and the whole thing smells incredible.

Toast the bread pieces alongside:

About 10 minutes before the dip is done, scatter your bread cubes around the bowl on the baking sheet to toast lightly. They'll be warm and crispy by the time everything comes out together.

Serve it warm:

Pull everything out, let it cool for just 2 minutes so no one burns their mouth, then watch people dive in.

Save

My mom once said watching people eat food you made is like getting a standing ovation without anyone saying a word, and this dip proved her right. There's something magic about serving something warm and shared in its own edible vessel.

Flavor Variations Worth Trying

Once you nail the basic version, you can start playing around and making it yours. Artichoke hearts are my go-to addition—just chop them finely and add them right in with the spinach. Crispy bacon crumbles add smokiness and a little textural contrast, or you can swap the mozzarella for sharp cheddar or creamy Gruyère if you want to shift the whole flavor profile.

Why the Bread Bowl Actually Matters

I used to make this dip in a regular bowl before I figured out the bread trick, and people would eat politely and move on to other things. The moment I started serving it in a hollowed-out bread bowl, something shifted—suddenly it became an event, a conversation piece, something worth remembering. The bread isn't just pretty; it gets warm and slightly crispy on the outside while staying soft enough inside to scoop through all that creamy dip.

Making It Ahead and Storing Leftovers

You can mix the dip completely and refrigerate it for up to 24 hours before baking, which means most of your work is done before guests arrive. Just hollow out your bread bowl right before baking, add the cold dip, and extend the baking time by about 5 minutes since it's starting cold. Leftover dip keeps in an airtight container in the fridge for about 3 days, and honestly, eating it cold straight from the container at midnight is its own kind of kitchen moment.

• Make the dip filling the day before and store it covered in the fridge to save time on party day.
• If you can't find sourdough, any round crusty bread loaf works, though the sourdough tang really does make a difference.
• Bread doesn't have to be perfect—even a slightly squashed loaf hollows out just fine and tastes just as good.

Save

This dip has shown up at more gatherings than I can count, and somehow it never gets old. There's a reason Sarah's version became mine, and why I keep making it again and again.

Recipe FAQs

→ Can I make this ahead?

Yes, you can assemble the filling and bread bowl ahead of time, wrap it well, and refrigerate. Bake just before serving.

→ What bread works best?

A round sourdough loaf is ideal because its sturdy crust holds the dip well and offers a tangy flavor.

→ Is fresh or frozen spinach better?

Frozen chopped spinach is preferred for this dish as it is easier to drain thoroughly, preventing a watery dip.

→ Can I add meat?

Absolutely, cooked and crumbled bacon or chopped artichoke hearts make excellent savory additions to the filling.

→ How do I store leftovers?

Store the leftover dip in an airtight container in the refrigerator for up to three days.