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Cozy Spider Web Spinach Dip in a Bread Bowl – Easy Halloween Recipe

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A warm, creamy spinach dip served in a hollowed-out sourdough bread bowl, topped with a sour cream spider web. This easy Halloween appetizer is perfect for parties and cozy nights in.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped (about 1/2 cup)
  • 3 cloves garlic, minced
  • 10 oz (283g) frozen chopped spinach, thawed and squeezed dry
  • 8 oz (226g) cream cheese, softened to room temperature
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) mayonnaise
  • 1 cup (100g) shredded mozzarella cheese (low-moisture, part-skim)
  • 1/2 cup (50g) shredded Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of cayenne pepper (optional)
  • 1 large round sourdough bread loaf (about 1.5 lbs / 680g)
  • 1/4 cup (60ml) sour cream (for the web design)
  • 1 small black olive, sliced (for the spider body)

Instructions

  1. Preheat your oven to 375°F (190°C). Place a rack in the middle position. While it’s heating, take your cream cheese out of the fridge to soften—about 15 minutes on the counter works.
  2. Squeeze the spinach dry. Take your thawed frozen spinach and wrap it in a clean kitchen towel. Twist the towel tightly over the sink until no more green water drips out. You should end up with about 1/2 cup of dry, crumbly spinach. Set it aside.
  3. Cook the aromatics. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until it’s soft and translucent. Add the minced garlic and cook for another 30 seconds—just until it smells amazing. Don’t let the garlic brown, or it will taste bitter.
  4. Build the dip base. Reduce the heat to low. Add the softened cream cheese to the skillet and stir constantly until it melts into the onions and garlic. This takes about 2 minutes. The mixture will look a little lumpy—that’s fine. Stir in the sour cream and mayonnaise until smooth and creamy.
  5. Add the spinach and cheese. Fold in the squeezed-dry spinach, making sure it’s evenly distributed. Then add the shredded mozzarella and Parmesan, stirring until the cheese melts and the dip becomes thick and gooey. Season with salt, pepper, garlic powder, onion powder, and cayenne (if using). Taste it—yes, right from the pan—and adjust the salt if needed.
  6. Prepare the bread bowl. Using a serrated knife, cut a 1-inch thick slice off the top of the sourdough loaf. Set the top aside. Use the paring knife to score a circle about 1 inch from the edge of the bread, going about 2 inches deep. Pull out the soft bread inside, leaving a 1-inch thick shell. Tear the removed bread into bite-sized chunks and place them on the baking sheet around the bread bowl.
  7. Fill and bake. Spoon the warm spinach dip into the hollowed-out bread bowl, packing it in firmly. Place the filled bread bowl and the bread chunks on the baking sheet. Bake for 20-25 minutes, until the dip is bubbly and the bread chunks are golden and crispy. If the top of the bread bowl starts browning too fast, tent it loosely with aluminum foil for the last 10 minutes.
  8. Create the spider web. While the dip bakes, prepare your sour cream web. Put the 1/4 cup of sour cream into a squeeze bottle or a small zip-top bag with a tiny corner snipped off. Once the dip comes out of the oven, pipe a spiral of sour cream starting from the center and working outward. Then, use a toothpick or the tip of a knife to drag lines from the center to the edge, creating the web effect. Place the sliced black olive on top for the spider body.
  9. Serve immediately. Place the bread bowl on a large platter, surround it with the toasted bread chunks, and watch everyone dig in. The dip stays warm for about 30 minutes in the bread bowl, so you’ve got time to enjoy the party.

Notes

Squeeze spinach very dry to avoid watery dip. Use room temperature cream cheese for smooth melting. Choose a dense sourdough or rye bread to prevent collapse. For extra crunchy bread chunks, toss with olive oil and salt before baking. The dip can be made up to 2 days ahead and refrigerated; add 5-10 minutes to baking time if starting cold.

Nutrition

Keywords: spinach dip, bread bowl, Halloween appetizer, spider web, party dip, creamy spinach dip, sourdough bread bowl

Find it online: https://cooksybite.com/cozy-spider-web-spinach-dip-in-a-bread-bowl-easy-halloween-recipe/