Ingredients:

  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz canned artichoke hearts, drained and chopped
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup high-quality mayonnaise
  • 1/2 cup sour cream
  • 3 cloves garlic, minced into a paste
  • 1 cup shredded low-moisture mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 lb round sourdough bread loaf
  • 2 tbsp salted butter, melted

Instructions:

  1. Preheat oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper.
  2. Using a serrated knife, cut a circle out of the top of the sourdough loaf, leaving a 1-inch border. Hollow out the center and cut the removed bread into 1-inch cubes.
  3. Place the hollowed loaf and bread cubes on the baking sheet. Brush the interior of the bread bowl and the cubes with melted butter.
  4. Place thawed spinach in a clean kitchen towel and wring out all excess moisture until the spinach is bone-dry.
  5. In a large mixing bowl, beat the softened cream cheese until smooth. Fold in the mayonnaise, sour cream, garlic, mozzarella, and Parmesan cheese.
  6. Fold the dried spinach and chopped artichokes into the cheese mixture until evenly distributed.
  7. Spoon the dip into the sourdough bread bowl. Bake for 25 minutes or until the dip is bubbling and the bread cubes are golden brown and crispy.