Bread bowls are a creative way of serving food in. They are suitable for soups, the most popular being the white beans soup in bread bowl, but they can also be filled with a dip: spinach artichokes dip would do as well as any other dip you might think to cook.

Ingredients:

• 10 oz. frozen spinach, thawed and drained, chopped
• 1 can of marinated artichoke hearts, drained and chopped
• 1/2 cup fresh red bell pepper, diced small
• 1/2 cup canned sweet corn
• 1 cup sour cream
• 1 tablespoon of dried basil
• 2 tablespoons mayonnaise (regular or light, according to preferences)
• Salt and pepper to taste
• 1 round sourdough or 1 loaf round peasant bread

Cooking time: 15 minutes

Serves: 8

How to cook the spinach artichoke dip in bread bowl:

Mix all ingredients together in a large bowl. You can use a blender or just stir the mixture well with a fork. Make sure that the spinach is very well drained of water, otherwise the dip will be too fluid and it will be absorbed into the bread. Cut the top of the round bread like a lid, then remove as much of the inside as you can. Take care not to make holes in the bread, or you’ll ruin your dish. Before pouring the dip into the bread bowl, you could refrigerate it for one hour. If you forget, that’s not a problem, refrigerate it together with the bowl bread. Serve with toast or with diced peasant bread.

If you’re concerned about healthy, low-fat nutrition, you can replace the sour cream with fat-free yogurt and use light mayo or leave it out. Garlic fans can add 1-2 garlic cloves peeled and minced.