Super Bowl Spinach Dip Bread (Printer-friendly)

Creamy spinach dip baked in a hollowed sourdough loaf, perfect for gatherings and snacking.

# What You'll Need:

→ Bread Bowl

01 - 1 large round sourdough loaf (about 1.5 lbs)

→ Spinach Dip Base

02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 10 oz frozen chopped spinach, thawed and squeezed dry

→ Creamy Mixture

06 - 8 oz cream cheese, softened
07 - 1 cup sour cream
08 - 1/2 cup mayonnaise
09 - 1 cup shredded mozzarella cheese
10 - 1/2 cup grated Parmesan cheese
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon crushed red pepper flakes (optional)

→ For Serving

14 - Reserved bread cubes from hollowed loaf
15 - Raw vegetables (carrot sticks, celery, bell peppers)
16 - Crackers or chips

# How to Prepare:

01 - Preheat the oven to 350°F.
02 - Cut off the top of the sourdough loaf and hollow out the center, leaving a 1-inch thick shell. Reserve the bread pieces for dipping.
03 - Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. Stir in garlic and cook for 1 minute more.
04 - Add the spinach to the skillet and cook for 2 minutes. Remove from heat.
05 - In a mixing bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, salt, black pepper, and red pepper flakes. Stir in the spinach mixture until fully combined.
06 - Spoon the spinach dip into the hollowed-out bread bowl. Place on a baking sheet and bake for 25 minutes, until the dip is hot and bubbly and the bread is slightly crisp.
07 - Serve immediately with reserved bread cubes and assorted dippers.

# Expert Advice:

01 -
  • The bread bowl itself becomes the best part, soaking up all that creamy, seasoned dip until it's practically worth fighting over
  • Everything gets baked together so the flavors meld into something way better than any cold party dip you've ever tried
02 -
  • Squeezing every last drop of water from the thawed spinach is non-negotiable unless you want a watery, separated dip
  • Letting the bread bowl sit for about 5 minutes after baking makes it easier to slice without collapsing
03 -
  • Use a serrated bread knife and saw gently rather than pressing down to avoid crushing the loaf when hollowing
  • If the bread bowl starts getting too dark before the dip is bubbly, tent it loosely with foil for the last 10 minutes

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