Baked Spinach Dip Loaf
A creamy spinach dip baked inside a hollowed sourdough loaf, combining cheesy, smoky, and savory flavors perfect for parties and gatherings with bread and vegetable sides.
Ingredients
Instructions
- In a mixing bowl, beat the softened cream cheese and mayonnaise until smooth.
- Stir in the thawed and squeezed dry chopped spinach, shredded cheddar cheese, chopped water chestnuts, crumbled bacon, chopped green onion, dill weed, minced garlic, seasoned salt, and pepper.
- Cut a 1 1/2 inch slice off the top of the sourdough loaf and set aside.
- Carefully hollow out the bottom of the loaf, leaving a 1/2 inch shell intact.
- Cube the removed bread and set aside.
- Fill the hollowed loaf with the spinach dip mixture and replace the top.
- Wrap the filled loaf in heavy-duty foil and place on a baking sheet.
- Bake at 375°F (190°C) for 1 1/4 to 1 1/2 hours, or until the dip is heated through.
- Carefully open the foil and serve the warm dip with bread cubes and vegetables.
Tips & Substitutions
For a creamier dip, consider adding a bit of sour cream or Greek yogurt. You can substitute fresh spinach for the frozen version, just be sure to wilt and drain it well. If you're short on time, use pre-cooked bacon bits instead of frying your own. This dip pairs beautifully with crackers or tortilla chips for an added crunch.
Serving Suggestions
Serve the baked spinach dip loaf warm, accompanied by the reserved bread cubes for dipping. Fresh vegetables like celery sticks, carrot sticks, or bell pepper slices also make great dippers. This dish can be a centerpiece for a party platter, making it a perfect appetizer alongside other favorites like Linda's Stuffed Mushrooms.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the dip in an oven-safe dish covered with foil and warm it in the oven at 350°F (175°C) until heated through, about 20 minutes. Alternatively, you can microwave it in short intervals, stirring frequently.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Spinach Dip Loaf contains roughly 448 calories, with 17g protein, 21g carbohydrates, and 34g fat. It is an excellent source of vitamin C (59% of the Daily Value), calcium (41% of the Daily Value), and vitamin A (41% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1447mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the spinach dip ahead of time?
Yes, you can prepare the spinach dip mixture a day in advance and store it in the fridge. When ready to bake, hollow out the bread and fill it with the mixture, then proceed with baking as directed. This allows the flavors to meld together beautifully.
What can I use instead of water chestnuts?
If you don't have water chestnuts, you can substitute them with chopped celery or jicama for a similar crunch. Alternatively, you can omit them entirely if you prefer a smoother texture in your dip.
Can I freeze the spinach dip?
Freezing the baked spinach dip loaf is not recommended, as the texture may change when thawed. However, you can freeze the dip mixture before baking. Just thaw it in the refrigerator overnight, then proceed with filling and baking the loaf.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).