- 1 bread round loaf
- 1 cup spinach thawed and drained well and chopped
- 1 can artichoke heart drained and chopped
- 2 cups mozzarella cheese shredded
- ½ cup parmesan cheese
- 1 cup ricotta cheese
- ¼ cup mayonnaise
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- sriracha or red pepper flakes for garnish and extra heat
Preheat oven to 400ºF.
Hollow out center of bread bowl taking care not to get too close to sides or bottom. Brush with olive oil and toast in oven for 5-10 minutes.
In a large bowl mix together all the ingredients.
Carefully fill center of bread bowl and bake for 20 minutes or until warm and bubbly.
Garnish with sriracha or red pepper flakes and enjoy with your favorite crudite.
Bread bowl can be omitted. Bake dip in any oven safe bowl as directed in recipe.
Dip can be made a day in advance unbaked and stored covered in the fridge.
Baked dip can also be stored in the refrigerator and later reheated for up to 3 days.
Calories: 307kcal | Carbohydrates: 7g | Protein: 17g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1026mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 975IU | Vitamin C: 2mg | Calcium: 387mg | Iron: 1mg