¾ cup frozen chopped spinach (30 g), thawed and drained
14 oz artichoke heart (395 g), 1 can
8 oz cream cheese (225 g), softened
¾ cup sour cream (170 g)
1 cup shredded mozzarella cheese (100 g), divided
1 cup grated parmesan cheese (110 g)
salt, to taste
black pepper, to taste
1 sourdough bread boule
Nutrition Info
Calories 491
Fat 32g
Carbs 38g
Fiber 4g
Sugar 4g
Protein 15g
How to Make It
1. Step
In a saucepan set over medium heat, add 1 tablespoon of olive oil, garlic and red pepper flakes, stirring until fragrant, about 30 seconds.
2. Step
Stir in the spinach and artichokes.
3. Step
Mix in the cream cheese, sour cream, ½ of the mozzarella and Parmesan. Stir until combined and cheese has melted.
4. Step
Season with salt and pepper. Remove from heat and set aside.
5. Step
Preheat oven to 375°F (190°C).
6. Step
Remove the top of the sourdough boule. Cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the boule.
7. Step
Cut the scooped out bread into cubes, and place on a baking sheet lined with parchment paper.
8. Step
Vertically slice into the edges of the bread bowl, cutting all the way through the bottom, leaving 1 inch (2 cm) of space between each. Place onto a baking sheet next to the cubed bread.
9. Step
Spoon the spinach artichoke mixture into the sliced and hollowed bread bowl. Sprinkle the remaining mozzarella along the edges of the top of the filled bread bowl.
10. Step
Drizzle the cubed bread pieces with the remaining tablespoon of of olive oil. Place the sliced top back onto the bowl.
