Creamy Spinach Dip Sourdough Bread

The best dinner parties I have ever hosted were the ones where I spent more time talking than cooking. This spinach dip changed everything for me. I discovered it when I was desperately trying to find something I could prep ahead and forget about. Now it is the first thing friends ask for when they come over.

Last winter my sister came over after a terrible week at work. I had this bubbling away in the oven when she arrived. She stood in the kitchen, dipping bread and talking, for twenty minutes before she even remembered to take off her coat.

Ingredients

• Frozen chopped spinach (300 g/10 oz): Thawed completely and squeezed dry. I wrap it in a clean kitchen towel and twist until no more water comes out. This step is worth your full attention.
• Cream cheese (200 g/7 oz): Softened to room temperature. Cold cream cheese creates lumps that never quite disappear, no matter how much you stir.
• Sour cream (150 g/5 oz): Adds that necessary tang. Full fat makes everything silkier.
• Shredded mozzarella (120 g/1 cup): Creates those gorgeous cheese pulls everyone secretly loves.
• Grated Parmesan (60 g/1/2 cup): Brings a salty depth that balances the creaminess.
• Garlic (2 cloves): Minced fresh. Jarred garlic works but the flavor is never quite as bright.
• Mayonnaise (2 tbsp): The secret ingredient. I know some people are skeptical, but it adds an undetectable richness that makes guests ask what you did differently.
• Salt (1/2 tsp) and black pepper (1/4 tsp): Adjust to taste. The cheeses already bring salt, so start gentle.
• Ground nutmeg (1/4 tsp): Optional but highly recommended. Something magical happens between spinach and nutmeg that I cannot fully explain.
• Sourdough loaf (1 medium): Sturdy enough to hold hot dip without collapsing. The bread that gets baked alongside becomes everyone's favorite part.

Instructions

Get your oven ready first

Preheat to 180°C (350°F). I always forget this step until the dip is sitting on the counter, staring at me. Do yourself a favor and turn it on now.

Mix your creamy base

In a large bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, salt, pepper, and nutmeg. Mix until completely smooth. The texture should be luxurious.

Add the spinach

Fold in your thoroughly drained spinach. Take your time here. You want every leaf coated in that creamy mixture.

Choose your vessel

Spoon everything into your hollowed-out sourdough loaf or a small baking dish. If using the bread bowl, place it on a baking tray to catch any drips.

Bake until golden

Bake for 20 to 25 minutes. You will know it is done when the top is bubbling and turning golden brown in spots. The smell will be incredible.

Serve immediately

Garnish with fresh herbs if you are feeling fancy. Tear apart that bread bowl and dip. Hot dip is the only kind of dip.

Save

My friend Mark once ate half the bread bowl before anyone else arrived. He still claims it was the best part of the whole evening.

Making It Your Own

Sometimes I add chopped artichoke hearts or a splash of hot sauce when I want more kick. The recipe is forgiving that way. Once I stirred in caramelized onions and it was divine. Think of this as your canvas.

Timing Is Everything

The beauty of this dip is how well it sits. You can assemble everything in the morning, cover it, and refrigerate until guests arrive. Just add a few minutes to the baking time if it goes in cold. I have never served it at a party where it did not disappear completely.

What To Serve Alongside

The bread bowl is usually plenty, but I like to put out some carrot sticks and bell pepper slices for people who want something fresher. A crisp white wine cuts through the richness beautifully. Sparkling wine works too.

• Keep extra bread nearby. The first loaf always vanishes faster than you expect
• Small plates and napkins are essential. This dip gets messy in the best way
• Consider serving with a spoon. Some guests will want to scoop every last bit

Save

Somehow this simple dip has become the dish I am most known for. It is not fancy, but it always brings people together.

Recipe FAQs

→ Can I use fresh spinach instead of frozen?

Fresh spinach works beautifully—simply sauté 500g fresh spinach until wilted, then squeeze out excess moisture before combining with other ingredients. This may require slightly more spinach to achieve the same intense flavor concentration.

→ How far in advance can I prepare this?

Assemble the dip mixture up to 24 hours ahead and refrigerate. Bake just before serving for optimal warmth and texture. The bread bowl is best prepared within a few hours of baking to prevent sogginess.

→ What can I use instead of sourdough bread?

Any sturdy artisan bread works wonderfully—try ciabatta, baguette, or rustic country loaves. For gluten-free options, serve in a baking dish alongside rice crackers or gluten-free bread.

→ Can I make this lighter?

Substitute Greek yogurt for sour cream and reduce cream cheese by half. Use part-skim mozzarella and increase vegetables. The result remains creamy while lowering overall calories and fat content.

→ How do I store leftovers?

Refrigerate remaining dip in an airtight container for up to 3 days. Reheat gently in the oven or microwave. The bread bowl softens when stored—toast leftover pieces to restore crispiness.

→ What additions enhance the flavor?

Chopped artichoke hearts, diced jalapeños, or crumbled cooked bacon add delicious dimensions. A splash of hot sauce or Worcestershire provides depth. Fresh herbs like dill or chives brighten the rich profile.