spinach dip in bread bowl
This creamy spinach dip served in a freshly baked bread bowl is perfect for entertaining or a cozy gathering. It’s rich, flavorful, and makes for a fun presentation, allowing guests to scoop out the delicious dip with pieces of bread.
Equipment
- 1 large mixing bowl
- 1 oven-safe dish
- 1 bread knife
- 1 whisk
- 1 measuring cups and spoons
Ingredients
- 1 large round bread loaf About 1 pound.
- 1 cup sour cream Can substitute Greek yogurt for a healthier option.
- 1 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1 cup cooked spinach Drained and chopped, about 8 ounces frozen spinach.
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes Optional.
- to taste none salt
- to taste none pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the top off the bread loaf and scoop out the inside to create a bowl, leaving about 1 inch of the crust. Keep the removed bread pieces for dipping later.
- In a large mixing bowl, combine the sour cream, mayonnaise, mozzarella cheese, chopped spinach, grated Parmesan, garlic powder, onion powder, red pepper flakes (if using), and salt and pepper. Mix well until all ingredients are thoroughly combined.
- Spoon the spinach dip mixture into the hollowed-out bread bowl.
- Place the filled bread bowl on an oven-safe dish and bake in the preheated oven for 25-30 minutes or until the dip is hot and bubbly and the bread is lightly toasted.
- Remove from the oven and let it cool for a few minutes before serving.
- Serve warm with the reserved bread pieces and fresh vegetable sticks for dipping.
Notes
You can substitute Greek yogurt for sour cream for a healthier option.
Feel free to add other ingredients such as bacon bits or artichokes for extra flavor.
If you have leftovers, store the dip in an airtight container in the refrigerator for up to 2 days, though the bread bowl is best eaten fresh.