Hot Spinach Artichoke Dip in a Bread Bowl

Ingredients:

2 Panera Sourdough Bread Bowls

1 Panera Asiago or Three Cheese Loaf

1 tablespoon olive oil

½ cup finely chopped red onion

1 ½ teaspoons minced garlic

1 cup light sour cream

½ cup light mayonnaise

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 jar (6 ounces) marinated artichoke hearts, drained and finely chopped

¾ cup Parmesan cheese

¼ teaspoon salt

¼ teaspoon paprika

Assorted vegetables such as baby carrots, celery sticks, broccoli, cauliflower, jimica, etc.

Preheat oven to 350 degrees. Cut out top of both Panera Sourdough Bread Bowls as if making a jack-o-lantern out of a pumpkin. Remove bread from inside leaving about a 1 inch shell of crust. Cut removed bread into 1 inch cubes and transfer to a serving bowl. Wrap the bread bowls in heavy-duty foil and bake until warmed through, 10-15 minutes.

Cut Panera Asiago or Three Cheese Loaf into 1 inch cubes and transfer to large serving platter. Arrange veggies on platter as well.

Heat oil in a medium saucepan over medium heat. Add onions and cook until soft, about 4 minutes. Add garlic and cook 1 minute. Reduce heat to low and stir in sour cream, mayo, spinach, artichoke hearts, cheese, salt, and paprika. Cook until heated through, 1 to 2 minutes.

Unwrap warm bread bowls and spoon dip into the two bowls. Divide evely between the two bowls. Serve immediately with the bread cubes and fresh vegetables.

10-12 servings Prep: 8 minutes Cook time: 15 minutes