Name: Bread Bowl Spinach-Artichoke Dip
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 large sourdough boule (10); 5 tbsp extra-virgin olive oil; 4 tbsp unsalted butter; 6 cloves fresh garlic (finely grated); 2 15oz cans artichoke hearts (drained, quartered); 10 oz baby spinach; a pinch Sel Magique Classic, Spicy or Salt & Pepper Blend; 16 oz cream cheese; 3 1/2 oz Parmesan Cheese (finely grated); 1 tsp fresh ground black pepper

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Bread Bowl Spinach-Artichoke Dip

Serving this creamy, delicious dip in a bread bowl is not mandatory, but we highly recommended going for it. If you’re not making the bread bowls (this time), just skip ahead to the dip instructions below and serve with pita chips alongside!

Prep Time15

Cook Time1

Total Time1 15

Servings: cups

Ingredients

1 large sourdough boule 10
5 tbsp extra-virgin olive oil
4 tbsp unsalted butter
6 cloves fresh garlic finely grated
2 15oz cans artichoke hearts drained, quartered
10 oz baby spinach
a pinch Sel Magique Classic, Spicy or Salt & Pepper Blend
16 oz cream cheese
3 1/2 oz Parmesan Cheese finely grated
1 tsp fresh ground black pepper

Instructions

Bread Bowl Spinach-Artichoke Dip
Using your hands, scoop out bread from the inside of the loaf, leaving about a 1" -thick wall all around. Tear bread and top slice into 1½" pieces. Place torn bread and bread bowl on a rimmed baking sheet, discarding any small crumbs. Toss torn bread with 3 Tbsp. oil and season with your favorite Sel Magique Salt Blend. Coat inside of bread bowl with remaining 2 Tbsp. oil.
Bake until edges of bread bowl are golden and crisp and torn pieces are browned, 25–30 minutes. Let cool.
Melt butter in a large saucepan or Dutch oven over medium heat. Add garlic and cook, stirring often, until very fragrant but not browned, about 1 minute. Add artichokes and cook, tossing, until well coated in butter, 1–2 minutes longer. Add spinach and salt and continue to cook, stirring and folding often, until spinach has wilted and most of the liquid is cooked off, 7–8 minutes. (It’s okay if the bottom of the pot isn’t completely dry. It just shouldn’t be swimming in liquid.) Add cream cheese and cook, stirring constantly, until melted. Add 3½ oz. Parmesan and 1 tsp. pepper and stir until melted and creamy. Taste and season with Sel Magique!
Transfer dip to bread bowl. (If it doesn’t all fit, serve remaining dip on the side or refill bread bowl as it gets eaten.) Top with Parmesan and a crank of pepper. Serve with toasted bread pieces or chips of your liking—don’t snooze on Stacy’s pita chips if you can find them.
Recipe on Bonappetit.com