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Bread Bowl Spinach Dip

Makes 2 bread bowls full


  • 2 teaspoons olive oil plus more for baking dish (if not using a bread bowl)
  • 1¬† onion diced
  • 2 garlic cloves minced
  • 16-20 ounces frozen spinach thawed and chopped
  • 1/2 cup milk
  • 6 ounces cream cheese cubed
  • 2 cups shredded mozzarella
  • 1 cup shredded Parmesan cheese
  • salt and pepper to taste
  • 2 bread bowls hollowed out
  • toasted bread pita chips, or crackers, for serving
  • *You can also add a mix of cheddar and mozzarella¬†cheese.


  • Preheat oven to 425 degrees.
  • In a deep skillet, heat oil over medium.
  • Add onion and garlic; cook until lightly browned, 5
  • to 8 minutes.
  • Add spinach and cook until completely wilted, 5 to 8 minutes.
  • Transfer to a colander; drain, pressing to release all excess liquid.
  • In the same pot, warm milk over med-high heat.
  • Whisk in cream
  • cheese until melted, about 3 minutes.
  • Turn heat down to med low and add spinach, 1 cup mozzarella and 1 cup Parmesan; stir to combine. Season with salt
  • and pepper.
  • Pour into a carved out bread bowl {or a greased baking dish} then sprinkle with remaining 1 cup mozzarella.
  • Bake until bubbly and golden brown, about 20 minutes.
  • Serve hot in a bread bowl with accompaniments, as desired.