# What You Need:
→ Bread Bowl
01 - 1 large round sourdough loaf, approximately 1 pound
→ Dip
02 - 2 cups fresh spinach, roughly chopped
03 - 1 can (14 ounces) artichoke hearts, drained and chopped
04 - 1 cup cream cheese, softened
05 - 1 cup sour cream
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes, optional
12 - 1 tablespoon olive oil
→ For Serving
13 - Sourdough bread chunks from bread bowl
14 - Assorted crackers or vegetable sticks
# Directions:
01 - Preheat oven to 375°F. Slice the top off the sourdough loaf and hollow out the center carefully, leaving a 1-inch thick shell. Tear the removed bread into bite-sized pieces and set aside for serving.
02 - Heat olive oil in a skillet over medium heat. Add spinach and sauté for 2 to 3 minutes until wilted. Remove from heat.
03 - In a large mixing bowl, combine cream cheese, sour cream, mozzarella, Parmesan, minced garlic, salt, black pepper, and red pepper flakes. Mix until smooth and well blended.
04 - Fold the sautéed spinach and chopped artichoke hearts into the cheese mixture until evenly distributed.
05 - Spoon the dip mixture into the hollowed bread bowl. Replace the top of the loaf if desired for presentation.
06 - Place the filled bread bowl on a baking sheet and bake for 25 to 30 minutes, or until the dip is bubbly and the bread exterior is golden brown.
07 - Remove from oven and serve warm with reserved bread chunks, crackers, or vegetable sticks for dipping.
