Creamy Spinach Dip Sourdough (Print Version)
Rich, cheesy spinach blend paired with crusty sourdough, ideal for warm, flavorful appetizers.
# What You'll Need:
→ Spinach Dip Base
01 - 9 oz frozen chopped spinach, thawed and thoroughly drained
02 - 7 oz cream cheese, softened to room temperature
03 - 1/2 cup sour cream
04 - 1/2 cup mayonnaise
→ Cheeses and Aromatics
05 - 3/4 cup grated Parmesan cheese
06 - 1 cup shredded mozzarella cheese
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 and prepared for dipping
# How to Make It:
01 - Preheat the oven to 350°F (180°C) to ensure proper baking temperature.
02 - Heat a medium skillet over medium heat with a small amount of oil. Sauté the finely chopped onion until translucent, approximately 3 minutes. Add minced garlic and continue cooking for 1 minute until fragrant. Remove from heat and set aside.
03 - In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, grated Parmesan, shredded mozzarella, salt, black pepper, and ground nutmeg. Mix thoroughly until completely smooth and well incorporated.
04 - Add the sautéed onion and garlic mixture to the cheese base. Fold in the thoroughly drained spinach, mixing gently until evenly distributed throughout the dip mixture.
05 - Spoon the dip mixture into a small ovenproof baking dish. For presentation, alternatively use a hollowed-out sourdough bread boule as the serving vessel.
06 - Place the dish in the preheated oven and bake for 20 to 25 minutes. The dip is ready when hot and bubbly with a light golden color on top.
07 - Remove from the oven and serve warm while still creamy. Accompany with sliced sourdough bread or chunks from the bread bowl for dipping.
# Expert Advice:
01 -
- The way it pulls people into the kitchen, hovering over the bowl while it cools just enough to eat
- That moment when the cheese bubbles up and browns in patches, telling you it's almost time
02 -
- Squeezing every last drop of water from the thawed spinach is nonnegotiable, or your dip will be watery instead of creamy
- A bread bowl looks gorgeous but soak the inside crust first so it doesn't turn into a hard shell before the dip is gone
03 -
- The dip actually tastes better if you make it a day ahead and let the flavors meld, then bake just before serving
- If the top is browning too fast, tent it with foil for the last 10 minutes while the center finishes heating through