Spinach Dip

BEWARE: Once you take this dip to a party, it’s the only thing your friends will ask for in the future. It is THAT GOOD! And I’m not even a Swiss Cheese fan. I mean, LOOK at all that cheesey goodness!

2 (9 oz) packages of Creamed Spinach*, thawed (found in the frozen veggie section)
3 2/3 Cups Shredded Swiss Cheese
3 Tbsp Parmesan Cheese
1/2 Cups Sour Cream
1/2 tsp Salt
1/2 tsp Pepper
1 Loaf Sour Dough Bread

1. Mix all ingredients, except for the bread bowl, in a large bowl and set aside.
2. Using a knife (we use a steak knife), cut into the bread bowl diagonally, making a circle–much the same as a jack-o-lantern top– and remove the top. Trim off extra bread to make the underside flat, and set both aside.
3. Cut all the way around the inside of the bread bowl, leaving 1/2″ wall. Carefully remove the bread from inside the bowl. We try to leave fairly big chunks of bread. Store all the extra bread pieces in an air tight ziplock bag for later.
4. Empty the cheesey contents from the mixing bowl into the bread bowl.
5. Put the “lid” back on the bread bowl.
6. Wrap the entire thing in tin foil (we use 2 sheets. One wrapped one way, the other for the other way) and bake at 450 degrees F for 45 minutes.

Serve immediately with extra chunks of bread or your favorite crackers. Our favorites are Club and Multigrain Toppers, although really, ANY cracker will do! Refrigerate and reheat leftovers…if there are any.

*One time I couldn’t find creamed spinach anywhere–honestly, what is WRONG with grocery stores these days?  I used 1 10 oz. (or less) bag of frozen chopped spinach instead and it still turned out deliciously. Thaw the spinach and dab away any excess water with a paper towel. Kind of eyeball the amount you put in. There should be more cheese than spinach. Add a few Tbsp cream, evaporated milk, or regular milk to help with consistency.

When the dip is gone, rip into the bowl!  Go ahead. Say, “Ahhh…” and take a bite!

Source: I can’t remember, but Mr. Blue Eyes actually made this round of dip. So the credit is all his!


  1. Anonymous says:

    When you can't find creamed spinac, I think maybe a couple tablespoons or more of cream cheese added to the spinach mixture would make up for the creamed spinach.

  2. Anonymous says:

    When you can't find creamed spinac, I think maybe a couple tablespoons or more of cream cheese added to the spinach mixture would make up for the creamed spinach.

  3. Anne B. says:

    I'm so sorry it didn't work out! Been there, done that and it is so disappointing!

    When we made the recipe with chopped spinach, we did use less than the creamed spinach. Try using only one 10 oz bag. And yes, thaw it out first, using a paper towel to dab any excess water. Also, you could try adding a small amount (1-2 Tbsp) of cream or evaporated or regular milk to help with the consistency.

    I'll put some notes in the original recipe. Thanks for bringing it up, and let me know how it goes the 2nd time around! Don't give up! 🙂

  4. says:

    Tried this recipe this weekend. Couldn't find the creamed spinach… and here in CA our frozen chopped spinach comes in 10 oz sizes. We used 2 like the recipe calls for and followed the rest to a T and it came out horribly! It was mostly all spinach!! Should the spinach be completely thawed? And should it maybe just be one package of frozen spinach? Does the creamed spinach have half spinach and cream, so it's less spinach? HELP! We (my sister and I) want to try the recipe again, but just want to make sure we don't screw it up.

  5. Anne B. says:

    I'm glad you think it looks good. There have been a few dishes when I thought, "This is so good, but how do I make it look like FOOD and not puke when I photograph it?" This was one of them. Ruin if for you? Sorry. It still tastes delicious!

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