Turn up the heat and charm at your next gathering with this enticing Spinach Dip Hot Bread! This recipe combines the creamy, savory goodness of spinach dip with a crisp, golden sourdough boule, creating a dish that’s as visually impressive as it is delicious. Perfect for parties or a cozy night in, this dip is sure to become a favorite.
Ingredients
- For the Spinach Dip:
- ¼ cup plus 2 tablespoons unsalted butter, divided
- 2 tablespoons all-purpose flour
- ¾ cup whole milk
- ¾ cup heavy whipping cream
- 1 ¼ teaspoons kosher salt, divided
- ¾ teaspoon ground white pepper, divided
- 1 ½ cups chopped yellow onion (from 1 medium [10-ounce] onion)
- 1 (10-ounce) package fresh baby spinach (about 8 cups)
- 14 ounces pre-shredded Parmesan cheese (about 4 1/4 cups)
- 1 tablespoon chopped jarred Calabrian chiles
- 1 ½ ounces pre-shredded low-moisture part-skim mozzarella cheese (about 1/3 cup)
- For the Bread:
- 1 (24-ounce) sourdough boule
Instructions
Prepare the Spinach Dip:
- Make the Roux: In a medium saucepan, melt ¼ cup butter over medium heat. Stir in the flour until a smooth paste forms. Gradely whisk in the milk and heavy whipping cream until the mixture is smooth and thickened. Add 1 teaspoon of kosher salt and ½ teaspoon of white pepper, whisking to combine. Set the sauce aside.
- Cook the Onions and Spinach: In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the spinach, stirring until wilted. Season with the remaining ¼ teaspoon of kosher salt and ¼ teaspoon of white pepper.
- Combine: Stir the spinach and onion mixture into the sauce. Add the Parmesan cheese and Calabrian chiles, stirring until the cheese melts and the mixture is evenly combined.
Prepare the Bread:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Boule: Cut the top off the sourdough boule and hollow out the center to create a bowl, leaving about a 1-inch thickness of bread all around.
- Fill and Bake: Spoon the spinach dip into the hollowed-out boule. Sprinkle the top with mozzarella cheese. Place on a baking sheet and bake for 25 minutes, or until the cheese is bubbly and golden brown.
- Serving: Allow cooling for a few minutes before serving. Tear the top of the bread you cut off earlier into pieces for dipping. Enjoy the creamy dip with the crispy, toasted sourdough.
Gather your friends and family around this gourmet Spinach Dip Hot Bread and watch as they delight in pulling pieces of crispy, toasty bread filled with creamy, savory spinach dip. This dish is not only a treat for the taste buds but also a feast for the eyes, making it the perfect centerpiece for any social occasion. So whip up this indulgent appetizer and let the good times roll! For more gourmet recipes, check out our other delicious dishes on our website. Happy cooking! #LetGoodFoodHappen #SpinachDipHotBreadRecipe
Nutrition
Serving size: about 1/4 cup of spinach dip with bread (215g)
- Calories: 480
- Total Fat: 32g
- Saturated Fat: 19g
- Trans fat: 0.5g
- Cholesterol: 92mg
- Sodium: 1413mg
- Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 19g
- Vitamin D: 0mcg
- Calcium: 375mg
- Iron: 2mg
- Potassium: 214mg
Percent Daily Values are based on a 2,000 calorie diet.
Tips:
- Make sure to use fresh baby spinach for the best flavor and texture in the dip.
- For a little extra heat, add more chopped Calabrian chiles to the dip.
- Serve with toasted bread, crackers, or fresh vegetables for dipping.
- Make this dish ahead of time by preparing the spinach dip and hollowing out the boule in advance, then baking right before serving.
- For a vegetarian option, substitute vegetable broth for the chicken broth in the spinach dip recipe.
- Leftovers can be stored in an airtight container in the refrigerator and reheated in the oven or microwave.
- Experiment with different types of bread, such as a rustic whole wheat loaf or a French baguette, for a unique twist on this hot spinach dip.
