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Easy Loaded Fall Veggie Bread Bowl Dip

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A warm, creamy, and scoopable dip loaded with sweet potatoes, spinach, and a blend of cheeses, all baked inside a crusty sourdough bread bowl. Perfect for cozy fall nights, game days, or family dinners.

Ingredients

Scale
  • 1 medium sweet potato, peeled and diced into small cubes (about 1 cup)
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 large round loaf of sourdough or crusty bread (about 1 pound)
  • 2 tablespoons melted butter
  • 1/4 teaspoon garlic powder (for butter)

Instructions

  1. Preheat your oven to 375°F (190°C). While it’s heating, prep your veggies. Peel and dice the sweet potato into small, even cubes—about 1/2-inch each. Finely chop the onion and mince the garlic.
  2. Cook the veggies. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced sweet potato and cook for 5-7 minutes, stirring occasionally, until it starts to soften and get some golden edges. Add the chopped onion and cook for another 3 minutes, until translucent. Stir in the minced garlic and cook for just 30 seconds until fragrant. Remove the pan from the heat.
  3. Make the creamy filling. In a large mixing bowl, combine the softened cream cheese, sour cream, shredded mozzarella, grated Parmesan, smoked paprika, garlic powder, and a pinch of salt and pepper. Mix until smooth and well combined.
  4. Combine everything. Add the cooked veggie mixture and the squeezed-dry spinach to the bowl with the cream cheese mixture. Stir everything together until the veggies are evenly distributed. Taste and adjust salt and pepper if needed.
  5. Prepare the bread bowl. Using a serrated knife, cut a circle about 2 inches from the edge of the top of the bread loaf. Carefully remove the top ‘lid’ and set it aside. Gently pull out the soft bread from the inside of the loaf, leaving a 1-inch thick wall all around. Save the removed bread pieces for dipping or making croutons.
  6. Brush with garlic butter. In a small bowl, mix the melted butter with 1/4 teaspoon garlic powder. Brush this mixture all over the inside of the hollowed-out bread bowl.
  7. Fill and bake. Spoon the veggie and cheese mixture into the prepared bread bowl, packing it in gently. Leave about 1/2 inch of space at the top. Place the filled bread bowl on a baking sheet. Bake for 20-25 minutes, until the dip is hot and bubbly and the bread edges are golden and crisp. If the top starts browning too fast, tent loosely with foil.
  8. Rest and serve. Let the bread bowl dip rest for 5 minutes before serving. Serve with the reserved bread pieces, crackers, or veggie sticks.

Notes

Don’t skip squeezing the spinach dry to avoid a watery dip. Make sure cream cheese is truly softened for a smooth filling. When hollowing out the bread, keep the walls intact to prevent leaks. Let the dip rest for 5 minutes after baking to set.

Nutrition

Keywords: bread bowl dip, fall veggie dip, loaded dip, sweet potato dip, spinach dip, game day appetizer, comfort food, easy appetizer

Find it online: https://lucastable.com/easy-loaded-fall-veggie-bread-bowl-dip-recipe/