A classic tried and true recipe and always a crowd favorite, this Spinach Dip is made with frozen spinach, three different cheeses, and crunchy water chestnuts for a refreshing cold party dip. Serve in a bread bowl with your favorite veggies for dipping!
In the mood for more of a warm and melty cheese option? Don’t miss our classic Spinach Artichoke Dip.
Classic Spinach Dip Bread Bowl
This spinach dip in a bread bowl is one of those classic recipes that doesn’t need to be re-invented – it’s a tried and true recipe showing up on buffet tables forever because everyone loves it. With cream cheese, mayonnaise, and sour cream, this incredible and easy spinach dip is smooth and creamy. It’s perfect for dipping and ideal for parties and game day.
This famous spinach dip is traditionally served by spooning it into a scooped-out loaf of bread. Slice off the top of a round, rustic loaf of bread (pumpernickel, sourdough, country white) and hollow it out. Hold onto the lid and the inner bread chunks for dippers.
Ingredients Needed
Here’s what you’ll need to make this cheesy dip:
(Scroll below to the printable recipe card for details and measurements.)
- Frozen spinach – Our star ingredient. Thaw the spinach first and squeeze all of the liquid out.
- Cream cheese – Soften to room temperature so it’s easier to mix and blends well.
- Mayonnaise – Helps make the dip extra creamy.
- Sour cream – Adds a tang to balance the other ingredients and helps create the smooth, creamy texture.
- Pepper jack cheese – This semi-soft cheese is flavored with sweet peppers, chillies, and garlic. It’s got a kick, but is also buttery and delicate. We love it in this dip.
- Water chestnuts – Adds a nice crunch! Drained and finely chopped.
- Scallions – For a subtle onion, peppery flavor.
- Round sourdough bread loaf – You can also use Pumpernickel bread or any other round loaf.
- Dippers – Any fresh vegetables and the insides of the bread can be used for dipping.
Recipe Variations
Here are a few ways to switch up your spinach dip with cream cheese, if desired.
- Add some seasonings. Feel free to adjust the flavor by stirring in some minced garlic or garlic powder, salt and pepper, or even red pepper flakes.
- Switch up the cheese. Monterey Jack cheese and Parmesan both pair well with spinach if you don’t like Pepper Jack.
- Add artichokes. Stir in some chopped up artichokes (or make our Spinach Artichoke Dip, which is warm and melty.)
- Bake it. If you prefer a hot spinach dip verses this cold one, transfer the dip to a baking dish instead of bread bowl and bake until bubbly.
How to Make Spinach Dip
There are just 5 minutes of prep to make this easy party dip!
(Scroll below to the printable recipe card for details and measurements.)
- Combine ingredients. Combine all ingredients in a large bowl. Beat with a mixer until incorporated and smooth.
- Chill. Refrigerate for 1-2 hours.
- Transfer to bread bowl. Slice off the top of the bread loaf and scoop out the inside. Scoop the dip into the hollowed out bread bowl. Serve with bread cubes and veggies.
What to Eat With Spinach Dip
This creamy spinach dip is great with a variety of dippers. Raw veggies like celery, carrots, broccoli, or cauliflower are perfect options. Pita chips, tortilla chips, pretzels, breadsticks, and toasted bread are also good. You can also use this as a spread for sandwiches or wraps, or a creamy sauce for pasta.
Make Ahead and Storing Leftovers
- Make ahead. You can make this party dip a day or two ahead of time. Keep it stored in a tightly sealed container in the fridge. Note that you should not transfer the dip to the bread or hollow out the bread until the day of serving, as the bread will get stale.
- How long does spinach dip last? This dip will stay fresh for 3 to 4 days in the fridge, in an airtight container. Make sure to store the dip separately from the bread bowl. Otherwise, the bread will get soggy.
- Can you freeze spinach dip? I would not recommend freezing spinach dip due to the high dairy content, which will make the consistency change too much once thawed.
More Dip Recipes:
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Spinach Dip
Ingredients
- 8 ounces cream cheese (softened to room temperature)
- 1 cup mayonnaise
- 16 ounces sour cream
- 1 1/2 cups pepper jack cheese (finely shredded)
- 1 packet (1.4 ounce) Knorr vegetable recipe mix
- 8 ounces canned water chestnuts (drained and finely chopped)
- 3 scallions (diced)
- 10 ounce frozen chopped spinach (thawed and squeezed of all liquid)
- 1 pound loaf sourdough bread
- Dippers: fresh vegetables and the cubed bread from the reserved bread bowl
Instructions
- In a large bowl, combine the cream cheese, mayonnaise, sour cream, pepper jack cheese, dry Knorr vegetable mix, chopped water chestnuts, diced scallions, and chopped spinach.
- Beat with a hand or stand mixer until everything is well incorporated and smooth.
- Cover and refrigerate for 1-2 hours to allow the flavors to mingle.
- Slice the top off the bread loaf and scoop out the inside. Cut into decent sized pieces for dippers.
- Scoop dip into the hollowed out bread bowl and serve with the reserved bread cubes and fresh veggie sticks.
Been making this for years. If I don’t bring it to family gatherings, everyone asks “mom, where’s the spinach dip?”