Creamy Spinach Dip Sourdough (Printable)
Velvety spinach dip with a blend of cheeses, served warm alongside crispy sourdough bread.
# What You'll Need:
→ Spinach Dip Base
01 - 9 oz frozen chopped spinach, thawed and well-drained
02 - 7 oz cream cheese, softened
03 - 1/2 cup sour cream
04 - 1/2 cup mayonnaise
→ Cheese Blend
05 - 3/4 cup grated Parmesan cheese
06 - 1 cup shredded mozzarella cheese
→ Aromatics and Seasonings
07 - 2 cloves garlic, minced
08 - 1 small onion, finely chopped
09 - 1/2 tsp salt
10 - 1/4 tsp ground black pepper
11 - 1/4 tsp ground nutmeg
→ For Serving
12 - 1 large sourdough boule or loaf, sliced or hollowed out for bread bowl
# Directions:
01 - Preheat the oven to 350°F for even baking.
02 - Heat a medium skillet over medium heat with a little oil. Sauté the finely chopped onion until translucent, approximately 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
03 - In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, grated Parmesan, shredded mozzarella, salt, black pepper, and nutmeg. Mix until fully incorporated and smooth.
04 - Add the sautéed onion and garlic to the cheese mixture. Fold in the well-drained spinach until evenly distributed throughout the base.
05 - Transfer the spinach mixture to a small ovenproof baking dish or spoon into a hollowed-out sourdough bread boule if preparing as a bread bowl presentation.
06 - Bake for 20 to 25 minutes until the dip is hot and bubbly with a light golden brown surface on top.
07 - Serve warm alongside sliced sourdough bread or chunks from the bread bowl for dipping while hot and creamy.
# Cooking Tips:
01 -
- It comes together in minutes but tastes like something you spent all afternoon planning
- The combination of hot, creamy dip and crisp sourdough is the kind of comfort food people gather around
02 -
- Really squeeze the spinach, like actually wring it out with your hands, because every drop of water you remove is that much less separation in your finished dip
- Using room temperature cream cheese and sour cream prevents that grainy texture that happens when cold dairy hits hot spinach
03 -
- Use a sourdough boule as your baking dish and serve the torn pieces alongside for the ultimate edible serving vessel
- Grate your own Parmesan if you can, because the pre-grated stuff has anti-caking agents that make the dip slightly grainy