Artichoke And Spinach Sourdough Cob Dip Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C).
• STEP 2.In a large bowl, mix together the artichoke hearts, spinach, sour cream, cream cheese, Parmesan cheese, mozzarella cheese, garlic powder, and salt.
• STEP 3.Cut off the top of the sourdough cob and hollow out the center, leaving about a 1-inch thick shell.
• STEP 4.Fill the hollowed-out sourdough cob with the artichoke and spinach dip mixture.
• STEP 5.Place the filled sourdough cob on a baking sheet and bake for 20-25 minutes, or until the dip is hot and bubbly.
• STEP 6.Remove from the oven and let cool for a few minutes before serving.
• STEP 7.Serve the dip with sliced sourdough bread, crackers, or vegetables for dipping.
• STEP 8.Enjoy!

Cooking Tips

• Make sure to squeeze out any excess moisture from the spinach before adding it to the dip mixture.
• You can customize the dip by adding additional ingredients such as chopped sun-dried tomatoes, diced red bell pepper, or cooked bacon.
• Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the dip, place it in a microwave-safe dish and heat in 30-second intervals, stirring in between, until heated through.
• If you don't have a sourdough cob, you can also use a round loaf of bread or a baking dish.

Storage and Serving

• Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
• To serve, remove the dip from the refrigerator and let it come to room temperature for about 30 minutes.
• Serve the dip with sliced sourdough bread, crackers, or vegetables for dipping.