Super Bowl Spinach Dip Bread

The first time I brought this bread bowl to a Super Bowl party, my friend Sarah literally hovered over it like a protective hawk. She kept grabbing bread cubes and dipping them before anyone else could reach the table, and by halftime, she'd confessed she'd been dreaming about spinach dip in bread bowls since college. Now it's the one request I get every single year without fail.

Last year I made the mistake of doubling the recipe for what I thought was a small gathering, and people ended up eating the bread bowl shell like it was the main course. My brother-in-law actually scraped the inside clean with a spoon after all the dip was gone, which I'm pretty sure counts as a win in the appetizer department.

Ingredients

• Large round sourdough loaf: The sturdy crust holds up beautifully to baking, and the tangy sourdough flavor adds depth that plain bread just can't match
• Olive oil: Creates a silky base for sautéing the aromatics and helps prevent anything from sticking
• Yellow onion: Finely chopped so it virtually disappears into the dip while lending essential sweetness
• Fresh garlic: Two cloves give you that aromatic backbone without overwhelming the other flavors
• Frozen chopped spinach: Thawed and squeezed completely dry, this is much more consistent than fresh and already perfectly chopped
• Cream cheese: Make sure it's softened so it blends smoothly into the other ingredients
• Sour cream: Adds a bright tang that cuts through all the rich cheese
• Mayonnaise: The secret ingredient that makes everything taste like something from a restaurant
• Shredded mozzarella: Creates those irresistible cheese pulls everyone loves
• Grated Parmesan: Brings a salty, nutty depth that rounds out the creaminess
• Kosher salt and black pepper: Essential for bringing all the flavors together
• Crushed red pepper flakes: Optional, but that tiny hint of heat makes people wonder what your secret is

Instructions

Get your oven ready:

Preheat to 350°F and position a rack in the center so everything bakes evenly

Prep the bread bowl:

Cut off the top of your sourdough loaf and hollow out the center, leaving about a 1-inch thick shell. Save all those bread cubes for dipping because they're honestly the best part

Sauté the aromatics:

Heat olive oil in a skillet over medium heat, add chopped onion, and cook until translucent, about 3 minutes. Stir in garlic for just 1 minute until fragrant

Add the spinach:

Toss in your squeezed-dry spinach and cook for 2 minutes, then remove from heat

Mix the creamy base:

In a large bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, salt, pepper, and red pepper flakes until smooth

Combine everything:

Fold in the spinach mixture until it's evenly distributed throughout the cheese base

Fill and bake:

Spoon the dip into your bread bowl, place on a baking sheet, and bake for 25 minutes until everything's hot and bubbly with gorgeous golden spots

Serve it up:

Bring it to the table immediately with those reserved bread cubes and whatever other dippers you've gathered

Save

The moment when you pull this out of the oven and that first person reaches in with anticipation, that's exactly why I started cooking for people. Food has this way of turning strangers into friends and regular gatherings into memories you'll talk about years later.

Make It Your Own

Adding a handful of chopped artichoke hearts takes this in a completely delicious direction, and sometimes I'll throw in some cooked crumbled bacon because everything's better with bacon. A quarter teaspoon of smoked paprika adds this gorgeous depth that makes people pause and ask what's different.

Timing Is Everything

You can absolutely assemble everything up to 8 hours ahead, but I've learned the hard way not to bake it until guests are literally walking through the door. There's something about that bubbling, aromatic arrival that makes the whole house feel welcoming and sets such a warm tone for the whole evening.

Serving Strategy

I always put out extra bread, crackers, and raw vegetables because running out of dippers while there's still dip left is just tragic. Keep some warm napkins nearby because bread bowls get messy in the most wonderful way possible.

• Set up a small cutting board and knife nearby so guests can slice the bread bowl themselves as it gets emptied
• Have a backup plan for any leftover dip because it reheats beautifully the next day
• Consider making two if your gathering is larger than six people because this disappears fast

Save

Hope this becomes your go-to for every gathering, just like it has for mine. There's something magical about watching people gather around a warm bread bowl, reaching in together, and suddenly forgetting whatever game is on the screen.

Common Questions

→ What type of bread works best as a bowl?

A large, round sourdough loaf works well due to its sturdy crust and dense crumb, perfect for holding warm dips without becoming soggy.

→ Can frozen spinach be used for this dip?

Yes, frozen chopped spinach works well if thawed and thoroughly drained to avoid excess moisture in the dip.

→ How do you prevent the bread bowl from getting soggy?

Leaving about a 1-inch thick bread shell helps keep the bowl sturdy. Baking the filled dip ensures the bread crisps slightly to prevent sogginess.

→ Can the dip be prepared ahead of time?

Yes, assemble the dip in the bread bowl and refrigerate for up to 8 hours before baking to save time on serving day.

→ What are good dippers besides bread cubes?

Fresh vegetables like carrot sticks, celery, bell peppers, as well as crackers or chips, pair nicely with the creamy dip.