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This Spinach bread dip is insanely creamy and flavorful, which pairs extremely well with artisan breads like sourdough or an Italian Loaf. It is great for large gatherings and can feed up to 12 people!
I recently hosted a potluck and had plenty of Pan Italiano left. I clearly could not finish all the bread myself, so I decided to make a creamy spinach dip! I had most of the ingredients on hand so I figured this would be the ideal recipe to make! I did not put artichokes, but if you would like to make this a spinach artichoke dip, you may reduce the thawed spinach to 10 oz. and add 2/3 c. chopped artichoke hearts!
This spinach dip pairs extremely well with toasted bread and is an impressive dish to make. I went above and beyond and made a chacuterie board by placing the bread dip in the center and adding sausage, cheese, apples, pistachios, and prunes on the side, but this is not needed. The dip was an instant hit, and I hope you all give this a try and love it as much as I did!
Creamy Spinach Bread Dip
yield: 10 in. loaf stuffed with dip
- 8 oz. full-fat softened cream cheese (1 bar)
- 1 1/3 c. sour cream
- 2/3. c. mayonnaise
- 1 c. mozzarella cheese (save about 4 tbsp. for topping)
- 1/2 c. parmesan cheese
- 14 oz. thawed chopped frozen spinach, water squeezed out and pat dry
- 3-4 tsp. chopped garlic
- salt and pepper to taste
- 1 loaf artisan bread, I used an Italian loaf
- 2 tsp. butter or olive oil for brushing.
- 2 tbsp. chopped parsley (for decoration)
- Preheat oven to 375 F.
- In a medium bowl, use an electric beater to beat softened cream cheese until smooth. Add the sour cream and mayo and whip for 30 seconds. Add the mozzarella cheese, parmesan cheese, spinach, garlic, and salt and pepper and mix until combined.
- Take the loaf of bread and carve out the middle. Take the middle bread chunks and slice into pieces to make crostini.
- In the hollowed out bread, lightly brush 1 tsp. of butter or olive oil. Use the remaining 1 tsp. of butter or olive oil for the bread chunks.
- Pour the dip into the hollowed out bread. Sprinkle the remaining 4 tbsp. of mozzarella cheese on top. Place the oiled bread chunks on the sides of the baking tray and on another tray (if needed) and bake the bread dip for 25-30 min.
- Remove the bread chunks from the tray after 10 min. of baking and let the bread dip bake until completion.
- Sprinkle the top with fresh parsley, and serve immediately OR reheat in the oven for 5 min. before serving.
As I had mentioned before, this dip is prefect for a potluck but can also be used for other occasions such as a girl’s night paired with wine or for watching a sports game. I’m a big fan of movie night, so I would definitely make this bread drip for myself and save the leftovers for the following days!
**Nutrition facts does not include bread loaf**