Spinach dip
Spinach dip is a classic party favorite that’s creamy, flavorful, and packed with tender spinach and a mix of cheeses. This dip is smooth and easy to scoop up with…
Tip: save now, cook later.Spinach dip is a classic party favorite that’s creamy, flavorful, and packed with tender spinach and a mix of cheeses. This dip is smooth and easy to scoop up with crackers, bread, or fresh veggies, making it a perfect snack for any gathering or just a cozy night in.
I love making spinach dip because it’s quick to prepare and always a hit with friends and family. One of my favorite tricks is adding a little bit of garlic and sour cream to give it that extra tang and richness that keeps everyone coming back for seconds. It’s simple but feels like a special treat every time.
For serving, I like to put the dip in a nice bowl surrounded by colorful sliced veggies and some crunchy breadsticks. Watching everyone dig in with smiles is the best part of making spinach dip! It’s the kind of recipe that brings people together, whether it’s game night or just hanging out on a weekend.
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach is handy and affordable. Just be sure to squeeze out as much water as you can. If fresh is your thing, use about 10 oz fresh spinach, cooked down and drained well.
Cream Cheese & Dairy: Cream cheese and sour cream create that creamy texture. For a lighter dip, try Greek yogurt instead of sour cream. Mozzarella adds mild melty cheese; Parmesan brings a salty punch, but you could swap Parmesan with Pecorino Romano for a sharper flavor.
Mayonnaise: Mayo adds richness and binds the dip together. If you want to skip mayo, use extra sour cream or Greek yogurt. Vegan mayo works too if you’re dairy-free.
Bread: A round sourdough or Italian loaf works best for the bread bowl. If you can’t find one, a large round rye or whole wheat bread also adds a nice twist.
How Do You Make the Spinach Dip Thick and Not Watery?
The secret is squeezing out the excess water from thawed spinach. Too much water makes your dip soggy and runny. Here’s how:
- Drain spinach in a colander, then press with a spoon to remove liquid.
- Wrap spinach tightly in a clean towel or paper towels and squeeze using your hands.
- Repeat until the spinach feels dry and no more liquid is released.
Doing this step well keeps the dip creamy and thick, perfect for scooping without making your bread bowl soggy.
Equipment You’ll Need
- Mixing bowl – for combining all the creamy ingredients smoothly.
- Serrated knife – helps you cut the bread loaf cleanly without squashing it.
- Colander or strainer – perfect for draining the spinach well.
- Clean kitchen towel or paper towels – to squeeze out extra water from spinach, so the dip isn’t watery.
- Baking sheet or ovenproof dish – holds your bread bowl safely while it bakes without making a mess.
- Spoon or spatula – for mixing and filling the bread bowl evenly.
Flavor Variations & Add-Ins
- Swap mozzarella for pepper jack cheese to add a mild spicy kick to your dip.
- Mix in chopped water chestnuts for a crunchy texture contrast.
- Stir in some cooked crumbled bacon or pancetta to add smoky flavor that pairs well with spinach.
- Add a dash of red pepper flakes or cayenne for a little heat if you like spicy dips.
How to Make Creamy Baked Spinach Dip in a Bread Bowl
Ingredients You’ll Need:
For The Spinach Dip:
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 cup sour cream
- 1 cup mayonnaise
- 1 (8 oz) package cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving:
- 1 large round sourdough or Italian bread loaf
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 25-30 minutes to bake. Add a few extra minutes to cool before serving. In total, expect roughly 45 minutes from start to delicious finish!
Easy Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 350°F (175°C) to warm up. While it’s preheating, squeeze out the extra water from your thawed spinach using a clean towel or paper towels so your dip stays nice and creamy.
2. Mix the Dip:
In a bowl, mix sour cream, mayonnaise, softened cream cheese, mozzarella, Parmesan, minced garlic, salt, and pepper until smooth. Fold the drained spinach in until everything is combined evenly.
3. Prepare the Bread Bowl:
Carefully cut a circle 2-3 inches from the top of your bread loaf and remove it. Hollow out the inside, leaving about a 1-inch thick shell to make your bread bowl ready to hold the dip.
4. Fill and Bake:
Spoon the spinach mixture into the hollowed bread bowl. Place it on a baking sheet and bake for 25 to 30 minutes until the dip is bubbly and the top starts to turn golden.
5. Serve Warm:
Let your dip cool for about 5 minutes before serving so it’s warm but not too hot. Cut the removed bread piece into slices to serve alongside, perfect for dipping.
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, cook it down until wilted, then squeeze out all excess moisture before mixing. Use about 10 ounces fresh to match the frozen amount.
How Do I Store Leftover Spinach Dip?
Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave, stirring occasionally for even warmth.
Can I Make the Dip Ahead of Time?
Absolutely! Prepare the dip mixture and assemble the bread bowl, then cover and refrigerate for up to 24 hours before baking. Bake just before serving to keep it fresh and bubbly.
What Are Some Good Dippers Besides Bread?
Try serving with fresh veggie sticks like carrots, celery, and bell peppers, or with crackers and pita chips for variety and extra crunch.
