Hot Spinach and Artichoke Dip in a Sourdough Bread Bowl
In this hot spinach and artichoke dip, the vegetables are cooked with garlic and cheese then poured into a hollowed out sourdough bread bowl for serving so guests can tear at the bowl and scoop out the gooey dip.
1can of artichoke heartsdrained, rinsed and chopped
250g8oz cream cheese
3tablespoonsplain yogurt
1onionpeeled and finely chopped
3clovesof garlicpeeled and finely chopped
2tablespoonsgrated parmesan cheese
salt and pepper
To serve:
Loaf of sourdough breadthe top cut off and inside hollowed out. Cut the inside bread into cubes for dipping.
Instructions
To cook on the stove
Add the spinach and artichokes to a pan with a little water and cook until tender. Drain. Boil spinach and artichokes in 1 cup of water until tender and drain, then return to the pan.
Stir in the cream cheese and all other ingredients and heat over a medium/low heat until hot. Spoon into the bread bowl and serve with the cubes of bread on the side to dip.
To cook in a slow cooker:
Spray or wipe the bowl of the slow cooker with cooking oil. Add all ingredients and stir to combine. Cook on low for 3 hours, stirring every hour. Allow the dip to cool slightly and thicken.
Serve in the hollowed sourdough loaf with the cubes of bread next to it for dipping.