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Ranch Spinach and Artichoke Dip in Bread Bowl

(Serves 12-16)

A classic twist on the fan favorite spin-dip! In five easy steps, you will have a creamy, tangy combo you won’t be able to put it down. Serve in a bread bowl and watch it disappear.

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You Will Need

1 loaf of Italian bread

1 tablespoon melted butter to toast bread (optional) 

2 cups light sour cream 

1 block cream cheese, at room temp (8 oz)

1 cup shredded parmesan cheese

1 packet Riega Ranch Seasoning

Frozen chopped spinach, thawed (9-12 oz package) 

Artichoke hearts, liquid drained (1 14 oz can)

Salt and pepper to season



*Can also use this recipe with Riega Onion Dip Seasoning

Directions
  1. Preheat the oven to 375 degrees.
  2. Slice off the top of the bread loaf and hollow out the inside. This bread can be saved for dipping in the bowl! Brush the outside of the loaf with melted butter.
  3. In a mixing bowl, combine sour cream, cream cheese, shredded parmesan, Riega Ranch seasoning, frozen spinach, and artichoke hearts. Mix until thoroughly combined.

*if cream cheese is still clumpy, heat up the mixture in a pot on low heat until combined. Be sure to stir frequently to prevent burning.  

  1. Fill the bread bowl with the mixture and bake on a sheet pan in the oven for 15-20 minutes (until dip is warm and bread is toasted).
  2. Remove from the oven, serve with fresh veggies, crackers, bread, or pita chips. Enjoy! 
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Riega® Organic Ranch Dressing Seasoning

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