Creamy Spinach and Artichoke Dip in a Bread Bowl | FUELING A SOUTHERN SOUL

This Creamy Spinach and Artichoke Dip is a classic Southern appetizer that can be made in just 5 minutes. Served cold in a Hawaiian bread bowl, this dip is perfect for any occasion. The combination of creamy spinach and tangy artichokes makes for a delicious and indulgent dip that is sure to be a crowd-pleaser.

The full recipe post can be found at https://www.fuelingasouthernsoul.com/...

Ingredients:
8 Ounces Cream Cheese - softened to room temperature
8 Ounces Parmesan - finely grated
10 Ounce Frozen Spinach - thawed, drained, and all water squeezed out
14.5 Ounce Can Artichoke Hearts - drained & chopped
½ Cup Sour Cream
¼ Cup Mayonnaise
1 Teaspoon White Pepper
½ Teaspoon Salt
½ Teaspoon Onion Powder
½ Teaspoon Garlic Powder
¼ Teaspoon Red Pepper Flakes
1 King's Hawaiian Bread Bowl

Directions:
In a large bowl, add the softened cream cheese and grated parmesan along with the thawed and drained spinach, drained and chopped artichoke hearts, and the rest of the ingredients.
Stir until the dip is completely smooth and everything is completely mixed.
To make the bread bowl - remove the bread from the pan. With a serrated knife, cut about an inch inside and along the edge and about an inch deep into the bowl. Run the knife towards the middle of the bowl and then gently lift the top off the bread creating a "bowl". Cut more of the middle out creating a large bowl and hollow centered without cutting into the bottom or sides. Cube the middle into bite-size cubes that will be used to serve the dip on (refer to the pictures for cutting reference).
Spoon the dip inside the bread bowl and spread out evenly across. Place on a serving platter with the inside bread cubes around it.
To serve, spoon some of the dips onto the bread cubes and enjoy!