Baked Spinach Dip Loaf
Turn your next gathering into an unforgettable event with this crowd-pleasing Baked Spinach Dip Loaf! This delicious appetizer combines the creamy indulgence of a classic spinach dip with the comforting warmth of a baked sourdough bread bowl. Packed with a flavorful blend of cream cheese, sour cream, mozzarella, and Parmesan, plus a hint of garlic and Italian seasoning, the dip is nestled inside a hollowed-out sourdough loaf, which bakes to golden perfection. The crispy, toasted bread cubes made from the loaf's interior double as perfect dippers, ensuring every bite is an explosion of savory, cheesy goodness. Ready in just 45 minutes and ideal for game days, parties, or casual get-togethers, this easy yet impressive dish is guaranteed to steal the spotlight.
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Recipe Information
Ingredients
- 1 round sourdough loaf
- 284 grams frozen chopped spinach
- 225 grams cream cheese, softened
- 120 ml sour cream
- 60 ml mayonnaise
- 120 grams shredded mozzarella cheese
- 60 grams grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C).
Thaw the frozen spinach and squeeze it dry to remove excess moisture.
Using a sharp knife, cut the top off the sourdough loaf to create a lid. Hollow out the center of the loaf, leaving about 1 inch of bread around the edges. Tear the removed bread into bite-sized pieces and set them aside.
In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, thawed spinach, mozzarella cheese, Parmesan cheese, minced garlic, Italian seasoning, salt, and black pepper. Mix well until smooth and evenly combined.
Spoon the spinach dip mixture into the hollowed-out bread loaf, packing it in evenly.
Place the filled loaf on a baking sheet and drizzle the top with olive oil.
Bake in the preheated oven for 25–30 minutes, or until the dip is hot and bubbly, and the bread is golden and lightly toasted.
Five minutes before the end of baking, spread the torn bread pieces on the baking sheet around the loaf to toast them slightly.
Serve the baked spinach dip loaf immediately with the toasted bread pieces for dipping.
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 3702 mg | 161% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 9.9 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2095 mg | 161% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1445 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
