Cheesy Bacon Spinach Dip Loaf is served in a hollowed out sourdough bread bowl and is made with spinach, bacon, cream cheese, and cheddar. Don’t miss this delicious hot appetizer dip that’s so addicting!
One taste of this Bacon Spinach Dip Loaf and you’ll be hooked! This delicious hot dip appetizer is super easy to make, and is so fun presented in a hollowed out sourdough bread roll. Perfect for parties, potlucks, barbecues, and holidays.
This bacon spinach dip is the ultimate comfort food appetizer. Creamy and cheesy, this is sure to be a hit with everyone who tries it. And don’t forget the bacon in it!
This is a great make-ahead appetizer too! Just prepare the dip and bake before serving, being sure to add extra time so that the dip can warm through.
This dip is full of all of those appetizer flavors you crave: cheddar cheese, bacon, and sour cream! And with the spinach, you can add a pop of delicious color and texture too.
If you love simple and delicious appetizers, be sure to check out some of my other favorites like Whipped Ricotta Dip, Italian Antipasto Pinwheels, Tzatziki Sauce with Sour Cream, or Crock Pot Buffalo Chicken Dip.
Bacon Spinach Dip Loaf Recipe
This is a great appetizer dip recipe to make ahead too. Follow along to see how simple and quick this recipe comes together. Plus, the entire recipe requires just a few ingredients, most of which you probably already have.
Firstly, you will need to hollow out a bread round. You can find this type of bread in the bakery section of most grocery stores. For this recipe, you can use sourdough, Italian, French, or even rye bread. If you can’t find a round loaf, a long thick bread would work, or you could just bake the dip in a baking dish.
For the dip, you will need to cook the bacon and onions ahead of time. Chop a 12 ounce package of bacon and cook with one cup of diced onion. To make cutting the bacon easier, flash freeze before dicing so you can get smaller pieces. You could also use pre-crumbled bacon if you have it.
After the bacon and onions have cooked, remove from the pan using a slotted spoon. Let the bacon and onion mixture drain on paper towels to get rid of some of the grease.
Add the drained bacon to a large mixing bowl with the other ingredients: cream cheese, sour cream, cheddar cheese, spinach, and garlic powder. I recommend using a frozen block of chopped spinach for this recipe. Simply defrost and squeeze out any excess moisture from the spinach before adding to the dip.
Mix together all of the ingredients until well combined. Lastly, stuff the filling into the hollowed out bread bowl and place the top back on the bread. Wrap the bread in foil and either bake now, or refrigerate and save for later.
Bake and Serve Hot Dip
Bake the loaf at around 400 degrees. This is a very forgiving dish, so if you have other things that need to bake as well, you can just put the loaf in with them. You will know the dip is done when it is is heated through and the cheese is all melted.
I like to serve my Bacon Spinach Dip with toasted baguette pieces, Ritz Crackers, and tortilla chips. You could also serve with fresh veggies like celery sticks, baby carrots, or broccoli.
Make sure you serve bacon spinach dip warm. Bake it right before serving or let it sit in a warm oven until your guests arrive. You can also place the dip and bread bowl in a slow cooker on the warm setting to ensure that it stays hot. And don’t throw away that bread bowl! You can eat that too.
If you love easy weeknight dinners, be sure to try my tasty Stuffed Peppers Skillet made with Italian sausage!
I hope you love this recipe. If you are looking for another fun and highly addicting dip for your next party, check out my Caramelized Onion Dip. Enjoy!
Bacon Spinach Dip Loaf
- 1 pound round bread loaf (sourdough or Italian)
- 12 ounces bacon, uncooked and diced
- 1 cup diced onion
- 1 pound frozen cooked chopped spinach (thawed and squeezed dry)
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 teaspoon garlic powder
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Use a serrated knife to cut off the top of the bread loaf. Use your hands to gently remove the insides of the bread being careful not to tear through the loaf; set aside.
- In a large skillet, cook the bacon and onion over medium high heat for about 8 minutes. Use a slotted spoon to remove the mixture from the pan and set on a paper towel to drain.
- In a large bowl, mix together the bacon and onion mixture, spinach, cream cheese, cheddar cheese, sour cream, and garlic powder. Spoon mixture into hollowed out bread loaf. Place the top of the bread back on the loaf.
- Wrap the bread loaf in foil and bake for 45-55 minutes, or until the mixture is hot and bubbly. Serve with toasted bread, crackers, or veggies.