Spinach Dip in a Bread Bowl

Crusty on the outside and pillowy on the inside, a fresh bread loaf is made for dipping, dunking and snacking. Oh, and it happens to be our favorite vessel for holding dips, because who needs a serving bowl when you have a serving boule? For your next game-day party, movie viewing, or simple night in with loved ones, this recipe for spinach dip in a bowl will have everyone happily dipping away!

Store-bought bakery bread works like a charm for this spinach dip, but you can also pull out your go-to sourdough bread or crusty homemade bread recipe. We have one hundred (really!) bread recipes to try, and for this spinach dip, we recommend picking a loaf that comes out in a nice circular shape with a thick crust that’ll hold up well to liquid. And, if you need practice creating the perfect loaf for the job, there are plenty of bread bowl recipes to practice with.

Ingredients for Spinach Dip in a Bread Bowl

• Spinach: Make sure to properly drain your thawed spinach before using it. You can use a cheesecloth to gently squeeze the water out (otherwise, you’ll end up with watery dip).
• Sour cream: The sour cream in this recipe offers a tang that balances the earthy, sweet spinach.
• Ranch salad dressing mix: The bright, herbaceous vibes of a ranch salad dressing mix turn an otherwise basic dip into one worthy of double dipping (we won’t tell!).
• Bread loaf: Choose a round loaf that’s soft and chewy on the inside. You want a loaf that’s easy to scoop from yet strong enough to maintain structure as a serving bowl.

Directions

Step 1: Create the dip and the bowl

In a large bowl, stir together the sour cream, ranch salad dressing mix, spinach, onion, basil and oregano. Chill the dip for at least one hour.

Cut a 1-1/2-inch slice off the top of the loaf, and set it aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from the inside of the loaf into bite-sized pieces.

Step 2: Fill the bowl

Taste of Home

Fill the bread bowl with the dip, and set it on a large platter. Arrange the bread pieces and any sliced veggies you like around the bowl, and serve immediately.

Recipe Variations

• Make a pretzel bread bowl: Instead of regular bread, try its chewier cousin, the pretzel bread bowl. It’s chewy on the inside and holds up well to the dip’s moisture.
• Add tomatoes and artichokes: Extra veggies never hurt a simple spinach dip! Turn the bread bowl filling into a sun-dried tomato and spinach-artichoke dip for even more flavor.

How to Store Spinach Dip in a Bread Bowl

We recommend making only enough dip that you know will be eaten in one sitting. Ending up with too much dip in the bread bowl means you’d have to wrap the whole loaf and store it in the fridge, resulting in hard bread on the outside and soggy bread on the inside. Instead, make just enough dip to go around the table one or two times.

Can you make spinach dip ahead of time?

Of course! You can make the standalone spinach dip ahead of time and store it in an airtight container in the fridge for up to four days. Keep in mind that it will start to lose its fresh vibrancy after one day. Store the bread bowl separately. Otherwise, the bottom and sides of the bowl would get soggy under the dip, and the top would get a bit stale.

Can you freeze spinach dip?

Technically speaking, yes, you can freeze spinach dip. But in reality, it’s not the best option because the consistency of the sour cream will change once thawed. If you do decide to freeze it, transfer the dip to a freezer-safe resealable bag, squeeze all the air out, and store it in the freezer for up to three months. Let thaw in the refrigerator before using.

Spinach Dip in a Bread Bowl Tips

Taste of Home

What do you serve with spinach dip?

Sliced fresh vegetables like carrots, celery, radishes and sweet red peppers lend a nice crunch and sweet flavor against the thick, savory dip. Long, thin cuts work well for dipping, or cube everything and serve on skewers for a more fondue-like approach. You could also double up on the carbs and dunk pretzel sticks and breadsticks into the dip.

Does frozen spinach have to be cooked for dip?

No, you do not have to cook the frozen spinach for this dip. But you do need to thaw it! Thawing it and squeezing out the liquid will soften it up enough for mixing it with the sour cream.