Warm Spinach Dip in Bread Bowl
A creamy, cheesy spinach dip baked in a bread bowl with sour cream and garlic. A hearty appetizer for sharing.
- Time
- 25 min
- Serving
- 444 kcal
- Ingredients
- ≈ $1.77
- Protein
- 18 g
Ingredients
- 1 Spinach (frozen)pack 400 g ≈ $1.90 84 g
- 2 Cream cheesepack 140 g ≈ $1.80 46 g
- 3 Sour cream 15%pack 300 g ≈ $1.60 31 g
- 4 Hard cheesepack 200 g ≈ $2.70 24 g
- 5 Garlic≈ $10.00 per kg 4 g
- 6 White breadpack 350 g ≈ $1.44 63 g
- 7 Salt to taste
- 8 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 375°F (190°C). Thaw and drain spinach1 thoroughly.
Hollow out a thick-walled bread bowl, leaving sturdy walls. Crumble the removed bread into chunks for serving.
Mix spinach1, farmer’s cheese, sour3 cream2, shredded hard4 cheese, minced garlic5, salt, and pepper.
Fill the bread bowl with the mixture and place it on a baking tray with the bread chunks nearby.
Bake 18–22 minutes until the dip is hot and the bread is golden.
Serve immediately with toasted bread chunks.
Tips
- Why it works
- Squeeze the spinach to remove excess water, otherwise the dip will be runny and won't bake properly. Check: if your hand still feels wet after squeezing, press harder.
- Substitutions
- Replace the frozen spinach with fresh (100 g), but blanch it with boiling water and squeeze it dry. You can use 20% sour cream instead of 15%, but the dip will be richer.
- Common mistakes
- The dip isn't baked through if the top stays wet and doesn't brown. Check after 18 minutes: if it's still soft, leave it for another 2–3 minutes.
- Storing and reheating
- Keeps for 1 day in the fridge. Reheat in the microwave for 1–1.5 minutes, covered with a plate so it doesn't dry out.
- Serve with
- Serve with cold kvass or a light cucumber and sour cream salad when a big group gathers for dinner.
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