Spinach Artichoke Bunny Bread Bowl
Ingredients
- 1 round bread loaf about 1 pound
- 2 slices baguette cut into tall oval shapes, for the ears
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup frozen chopped spinach thawed and squeezed dry
- 1 can 14 ounces artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic minced
- 1/2 teaspoon salt
- raw carrots celery and cucumber, for serving
Instructions
- Preheat the oven to 350°F.
- Slice the top off the bread loaf and hollow out the center, reserving the bread chunks for dipping.
- Beat the cream cheese, sour cream and mayonnaise together until smooth.
- Stir in the spinach, artichoke hearts, mozzarella, Parmesan, garlic and salt until evenly combined.
- Spoon the dip into the hollowed loaf.
- Wrap the outer crust loosely in foil, leaving the dip exposed, and place on a baking sheet.
- Bake 25 to 30 minutes, until the dip is bubbling and golden at the edges.
- Toast the two baguette ear shapes on the same sheet for the last 8 minutes, until golden and crisp.
- Once out of the oven, tuck the toasted ears into the top of the bread bowl so they stand up like a bunny's.
- Surround the bread bowl with the reserved bread chunks and raw vegetables, and serve warm.
Good to Know
Mix the filling the night before and keep it in the hollowed-out loaf, covered, in the fridge; bake straight from cold, adding 5 extra minutes.