Spinach and Artichoke Dip served in the warm bread bowl is an ever popular appetizer to take along on a dinner invite, or to serve up to family & friends.
Choose a round loaf of bread. Sourdough is a nice choice.
1 cup sour cream
1 cup mayonaise
2 cups of fresh or 1 package frozen spinach thawed, drained and patted dry with paper towel
1 can artichoke hearts drained and chopped
1 tsp lemon juice
Fresh or dried parsley
Optional: Since there are always people trying to eat gluten free, you can serve some organic corn chips and cut up veggies for those who do not want to dip the bread in the dip.
Cut the top off the bread and then scoop out all the bread from inside the loaf.
Cut the scooped out loaf into bite sized squares and set aside to eat later with the spinach dip.
Mix together the sour cream, mayonaise, spinach, artichokes, lemon juice & parsley.
Stuff the spinach filler into the loaf, put the lid back on the loaf.
Wrap the loaf in foil.
Bake at 300 degrees F (150C) for 2 hours
You can also serve with organic taco chips and raw veggies.