This is one retro recipe that never goes out of style. A bread bowl filled with spinach dip is always a huge party hit.
- 1 sourdough loaf
- 2 Tbsp. olive oil
- 1 onion, chopped finely
- 1 clove garlic
- 8 oz. bacon
- 2 bunches fresh spinach or 1 packet frozen spinach, thawed
- 1 lemon, juiced and zested
- 8 oz. cream cheese, softened
- 4 oz. creme fraiche
- 7 oz. cheddar cheese, grated
- 2 oz. parmesan, grated
- 1 bunch chives, chopped
- black pepper
- sea salt
- Cut the top off the bread loaf and tear the dough from the inside. Place that dough in an airtight container to keep it soft and fresh.
- Preheat oven to 350°F.
- Cook the onion in a frying pan with the olive oil until it’s translucent. Add the bacon and cook until it’s slightly browned.
- Add the spinach and garlic to the pan and cook until the spinach is wilted and cooked through.
- Then, add the cream cheese and creme fraiche and cook, stirring, until well mixed through. Turn the heat down and add the grated cheddar and parmesan a handful at a time, stirring until melted and mixed through. Add chives and season to taste.
- Place the spinach mixture in the hollowed-out loaf, place lid back on top, wrap tightly in foil, and bake for 10 minutes.
- Serve loaf with reserved dough pieces and crudites on the side.
If you’d prefer to serve a vegetarian version, simply leave out the bacon.
If you use frozen spinach rather than fresh, make sure you squeeze all the water from the leaves before placing in the pan.
This recipe was originally published on Food to Love. For more, check out our sister site Food to Love.