Super Bowl Spinach Dip in Bread (Printable)
Creamy spinach dip baked warm inside a hollowed sourdough loaf, ideal for game day entertaining and sharing with guests.
# What You Need:
→ Bread Bowl
01 - 1 large round sourdough loaf, approximately 1 pound
→ Spinach Dip
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 10 ounces frozen chopped spinach, thawed and squeezed dry
06 - 8 ounces 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 salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes, optional
14 - 1/4 teaspoon ground nutmeg
→ For Serving
15 - Extra bread cubes from bread bowl interior
16 - Raw vegetables including carrots, celery, and bell peppers, sliced
# How To Make:
01 - Preheat oven to 350°F.
02 - Slice off the top of the sourdough round and hollow out the center, leaving approximately 1 inch of shell to form a bowl. Cut the removed bread into cubes for dipping.
03 - In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3 minutes until softened. Add garlic and cook for 1 minute more.
04 - Stir in the spinach and cook for 2 to 3 minutes to remove any excess moisture.
05 - In a large bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth.
06 - Add the cooked spinach mixture, mozzarella, Parmesan, salt, pepper, red pepper flakes if using, and nutmeg. Stir until well combined.
07 - Spoon the dip mixture into the hollowed bread bowl. Place bread bowl on a baking sheet.
08 - Bake for 25 to 30 minutes, until the dip is hot and bubbly and the top is lightly golden.
09 - Serve immediately with bread cubes and vegetable sticks for dipping.
# Expert Tips:
01 -
- The combination of four cheeses creates this incredibly stretchy pull when you dip that practically guarantees a chorus of oohs and aahs from your guests.
- Its truly the most stress-free party dish you can make, since you can prepare everything ahead and just pop it in the oven when people arrive.
02 -
- After years of soggy bread bowls, I discovered that lightly toasting the hollowed bread bowl in the oven for 10 minutes before filling prevents the dreaded sog-factor that ruins the presentation.
- The single most important step is thoroughly squeezing moisture from the spinach, even more than you think necessary, or youll end up with watery dip that separates while baking.
03 -
- When choosing your bread bowl, press the bottom gently to test its sturdiness, as some artisan loaves have very thin bottoms that can leak when filled with hot dip.
- Create a foil collar around the exposed bread edges if they start to brown too quickly before the dip is heated through, a trick I learned after burning the rim on my first attempt.