Creamy Spinach Dip Sourdough

Winter had settled in hard that year, the kind that keeps you inside by default. My neighbor Sarah knocked on the door with a frozen block of spinach she needed to use, somehow knowing I'd figure out something worth eating. We stood around my small kitchen island, dipping torn sourdough into whatever mixture I'd thrown together, steam rising from the bowl in clouds.

Last summer I made this for a roof deck gathering, the kind where everyone shows up hungry and stays late. One friend kept finding reasons to walk past the counter, breaking off another chunk of bread. By midnight the bread bowl was demolished down to the crust.

Ingredients

• Frozen chopped spinach (250 g / 9 oz): Thaw completely and squeeze out every drop of water with your hands or a clean towel
• Cream cheese (200 g / 7 oz): Let it sit out first so it blends without those tiny white lumps
• Sour cream (120 g / 1/2 cup): Adds that slight tang that cuts through all the rich cheese
• Mayonnaise (120 g / 1/2 cup): Don't skip it—the creaminess makes the whole texture come together
• Parmesan cheese (80 g / 3/4 cup): Use the grated kind that's almost fluffy, not the shaved wedges
• Mozzarella cheese (100 g / 1 cup): Shred it yourself if you can, the pre-shredded stuff has anti-caking powder that changes how it melts
• Garlic (2 cloves): Fresh minced, no jar stuff—you can taste the difference
• Small onion (1): Finely chopped so it almost disappears into the dip
• Salt (1/2 tsp): Start here, the Parmesan brings salt too so taste before adding more
• Black pepper (1/4 tsp): Fresh ground if possible
• Nutmeg (1/4 tsp): Optional, but it's the secret ingredient that makes spinach taste like itself
• Sourdough bread (1 boule or loaf): Day old works great for the bread bowl idea, or just slice and toast fresh

Instructions

Start the oven:

Preheat to 180°C (350°F) while you prep everything, that way it's ready when you are

Soften the aromatics:

Sauté the onion in a splash of oil over medium heat until it goes sharp and translucent, about 3 minutes, then add garlic for just 60 seconds so it doesn't burn

Build the base:

In a large bowl, mix the cream cheese until it's smooth and yielding, then stir in the sour cream and mayonnaise until combined

Add the cheese and seasonings:

Fold in the Parmesan, mozzarella, salt, pepper, and nutmeg, then stir in your cooked onion and garlic

Work in the spinach:

Add the drained spinach a handful at a time, pressing it into the mixture so it distributes evenly throughout

Choose your vessel:

Spoon everything into an ovenproof dish or hollow out that sourdough boule and fill it to the top

Let it bubble:

Bake for 20 to 25 minutes until you see golden patches and the center is hot through

Bring it to the table:

Let it sit for just 5 minutes so no one burns their mouth, then serve with sliced sourdough hunks for dipping

Save

My brother who claims to hate spinach ate three servings of this before I told him what was in it. Now he asks for it every time he visits.

Make It Your Own

A handful of chopped artichokes turns this into something that feels like it came from a restaurant. Sometimes I throw in chili flakes if I want warmth without heat, just enough to make people ask what that flavor is.

Lighten It Up

Greek yogurt works perfectly in place of sour cream, and honestly, most people won't notice the swap. I usually go half and half so you still get that tang but cut some of the heavy creaminess.

Pairing and Serving

Crisp white wine like Sauvignon Blanc cuts through all that richness beautifully. Set out some raw vegetables too—carrots and bell peppers work great—so everyone has options beyond bread.

• Toast extra sourdough slices if the dip will sit out for a while, they hold up better than soft bread
• Keep it warm in a slow cooker on low for parties so it never develops that thick skin on top
• Double the recipe without doubling the dish size, just use two separate baking dishes so everything heats evenly

Save

This is one of those recipes that disappears first, every single time, so plan accordingly.

Recipe FAQs

→ How do I prevent the spinach from watering down the mixture?

Be sure to thaw and squeeze out excess water from the frozen spinach before folding it into the cheese blend. This helps keep the dip thick and creamy.

→ Can I prepare this spinach blend ahead of time?

Yes, assemble the mixture in advance and refrigerate. Bake just before serving to maintain the warm, bubbly texture.

→ What can I substitute for sour cream in this dish?

Greek yogurt serves as a lighter alternative, maintaining creaminess with a slight tang.

→ Is this dish suitable for vegetarians?

Yes, it contains no meat products and relies on cheeses and dairy for flavor and texture.

→ How can I add a bit of a spicy kick?

Try adding a pinch of chili flakes or finely chopped jalapeños to the mixture before baking for extra heat.