Spinach Dip in a Bread Bowl
Here’s a quick, easy, and utterly delicious recipe that everyone will love – spinach dip in a bread bowl! The edible bowl means there’s less to clean up for you while everyone gets every last creamy bite of this scrumptiously creamy spinach dip! Plus, it’s always a big hit at parties.
Why You Will Like This Easy Spinach Dip Recipe
I’ve always found that this cold spinach dip recipe is a true crowd-pleaser. This classic recipe is something that even people who claim to hate spinach will readily eat without batting an eye.
For the Super Bowl, I think it disappeared even faster than the spicy chicken wings. It’s a great way to make sure everyone is getting their veggies during holidays and other celebratory events.
Ingredients for Creamy Spinach Dip Recipe
This creamy spinach dip recipe is one you should always have handy for parties, especially during the holiday season. It’s incredibly easy and absolutely delicious with the combination of cream cheese, sour cream, spinach, and more.
- Frozen spinach (thawed)
- Softened cream cheese
- Sour cream
- Shredded parmesan cheese
- Garlic powder
- Onion flakes
- Salt and black pepper
- Sourdough bread (for serving)
- Red bell pepper (for garnish)
Full printable recipe card with measurements and instructions listed at the bottom of the post.
How to Make the Best Spinach Dip
Remember to set your cream cheese out first to make sure it is softened and ready to use. After that, you’re going to take your thawed frozen spinach and rinse it, squeezing the leaves of all the excess water. Pat it dry with paper towels to remove any excess traces of water.
Next, mix your cream cheese and sour cream together in a large bowl. You’ll add the spinach, parmesan cheese, vegetable mix, and seasonings together until thoroughly blended.
It’s so easy to make this savory spinach dip! You’ll put it in the fridge for at least an hour or until you’re ready to serve. Just before guests arrive, take a bread knife to your loaf of sourdough bread and slice off the top 1 ½ inch layer. Cut around the edges of this, hollowing out the center of it for your dip. You’ll want to make sure you have about an inch of bread on the bottom and around the sides.
Take the cut pieces of bread and cut them into bite-size pieces for dipping. You can use this to serve with your other favorite dippers.
To finish it off, cut five thin slices of red bell pepper and set them aside. Take your dip from the fridge and scoop it into your bread bowl. You can then lay the slices of red bell pepper on top, making them look like football laces if you’re having a game-day party. You can also artfully arrange them on top if you’re having any other type of gathering.
Tips
- If you want to make a healthier version, you can swap the sour cream for Greek yogurt.
- In addition to the cut-up pieces of sourdough, I like to serve this cold spinach dip with carrot sticks, celery sticks, sliced bell peppers, and other fresh vegetables. Potato chips are also a great crunchy option.
- You can make this spinach dip without a bread bowl, too. If you’re going to lose the bread bowl, serve pita bread wedges as a dipper.
There are many different ways you can make this dip your own. You can add water chestnuts or make it a hot spinach dip. You can also turn this into a spinach artichoke dip recipe by adding a can of artichoke hearts.
More Great Dippers and Dips
- Pita chips
- Tortilla chips
- Broccoli florets
- Velveeta cheese dip from Miss in the Kitchen
- Easy spinach dip Christmas tree
- 25 of the best party dip appetizers
- Mozzarella bread
Storage
If you have any leftovers, you can store them in an airtight container or cover them with some plastic wrap and keep them in the refrigerator. The dip will keep in the refrigerator for 3-4 days.
Homemade spinach dip is truly the perfect party appetizer and one of our favorite things. This party dip is always adored, even by picky children or adults who dislike vegetables. Scroll down to the recipe card, and you’ll see my step-by-step recipe you can follow the next time you need a dip that everyone will love!
Spinach Dip Recipe in a Bread Bowl
Ingredients
- 10 ounces frozen spinach thawed and drained
- 8 ounces cream cheese softened
- ½ cup sour cream
- 1 cup shredded parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 medium round loaf of sourdough bread for serving
- 1 small red bell pepper for garnish
- Celery carrots, crackers, chips, pita chips for dipping
Instructions
- In a colander, rinse the thawed spinach, then squeeze the leaves and pat dry with paper towels.
- In a large bowl, mix together cream cheese and sour cream. Add the spinach, parmesan cheese, vegetable mix, salt, pepper, and garlic powder until thoroughly blended.
- Place dip in the refrigerator for an hour or until ready to serve.
- Using a bread knife, prepare a bread bowl by slicing the dough's top 1 ½ inch layer. (Just before guests arrive so the bread is fresh).
- Cut around the edges of the loaf, hollowing out the center for a dip while leaving an inch of the bread on the bottom and sides. Cut removed bread into bite-size pieces for dipping.
- Cut five thin slices of red bell pepper and set aside.
- Remove the dip from the fridge and scoop it into the bread bowl.
- Use one slice of red bell pepper in the center of the bread bowl, then lay the other slices across it about ½ – 1 inch apart, creating the look of football laces.
Notes
- Make sure to drain and dry the spinach leaves before mixing.
- The dip needs to be refrigerated for at least one hour before serving.
- If you have any leftovers, you can store them in an airtight container or cover them with some plastic wrap and keep them in the refrigerator. The dip will keep in the refrigerator for 3-4 days.
