Spinach Dip Sourdough Bowl (Printable Version)
Warm spinach and cheese blend baked in a hollowed sourdough loaf.
# What You'll Need:
→ Bread Bowl
01 - 1 large round sourdough loaf (approximately 1.5 pounds)
→ Spinach Dip Base
02 - 10 ounces frozen chopped spinach, thawed and thoroughly drained
03 - 8 ounces cream cheese, softened
04 - 7 ounces sour cream
05 - 4.5 ounces mayonnaise
06 - 3.5 ounces shredded mozzarella cheese
07 - 1.75 ounces grated Parmesan cheese
08 - 2 cloves garlic, minced
09 - 1 small onion, finely chopped
10 - 0.5 teaspoon salt
11 - 0.25 teaspoon black pepper
12 - 0.25 teaspoon ground nutmeg (optional)
→ For Serving
13 - Reserved bread pieces, cut into cubes
14 - Assorted vegetables (carrot sticks, bell pepper strips)
# Directions:
01 - Preheat the oven to 350°F.
02 - Cut a circular opening in the top of the sourdough loaf and remove the lid. Hollow out the center, leaving about 0.75 inch of bread around the sides and bottom to form a sturdy bowl. Reserve the removed bread for dipping.
03 - In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, onion, salt, pepper, and nutmeg. Mix until completely smooth and well incorporated.
04 - Add the well-drained spinach to the mixture and stir until evenly distributed throughout the dip.
05 - Spoon the dip mixture into the prepared bread bowl. Place the filled bread bowl on a baking tray lined with parchment paper.
06 - Cover loosely with aluminum foil and bake for 20 minutes.
07 - Remove the foil and bake for an additional 5 minutes, or until the top is golden brown and bubbly.
08 - While the dip bakes, cut the reserved bread into bite-sized cubes for serving.
09 - Serve the warm spinach dip in the bread bowl, surrounded by bread cubes and assorted vegetables for dipping.
# Expert Advice:
01 -
- The bread bowl keeps every bit of the dip warm and creates the most delicious crispy edges as it bakes
- Its one of those rare appetizers that looks impressive but takes almost zero actual skill to pull off perfectly
02 -
- Squeezing the water out of thawed spinach is the most critical step, and I mean really squeeze it until your hands hurt
- Letting the bread bowl rest for about 5 minutes after baking makes it easier to handle and lets the dip set up slightly
03 -
- Use a serrated bread knife in a gentle sawing motion to hollow out the loaf without tearing the crust
- If your sourdough is particularly dense, warm it in the oven for 5 minutes before hollowing to make the job easier