1 (10 ounce) box frozen spinach, thawed and drained
2 (3.5 ounce tubs) Epicurean Butter Garlic Parmesan flavored butter, divided to 8 tablespoons/6 tablespoons (some will be left over)
1 (8 ounce) package cream cheese
1 cup light sour cream
1/2 cup shredded parmesan cheese
1 cup shredded mozzarella, divided
pinch of red pepper flakes
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 loaf sourdough boule or shepherd’s bread
carrot and celery sticks, sugar snap peas and sliced red, yellow or orange bell pepper, for serving
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Thaw spinach in microwave or under hot water. Grasp a small handful of the spinach and squeeze all the water out. Repeat with remaining handfuls of spinach.
In a saucepan, combine 8 tablespoons of Butter Garlic Parmesan flavored butter, cream cheese and sour cream and melt over medium heat. Add the shredded parmesan and 1/2 cup mozzarella and heat until bubbling. Stir in the red pepper flakes, artichoke hearts and spinach.
Cut off the top of the bread (as if you were carving a pumpkin). Use a knife to cut the bread out of the center of the loaf, leaving about 1/2 inch all around the sides and bottom. Cut the bread that was removed from the center of the loaf into cubes and place on the prepared baking sheet. Melt 6 tablespoons of Butter Garlic Parmesan and drizzle the bread cubes, then toss to coat. Add hollowed-out loaf to baking sheet and fill with dip. Top the dip with remaining 1/2 cup of mozzarella. Bake for 15–20 minutes until dip is bubbly and cheese is melted and lightly browned. Serve with the toasted garlic butter bread cubes and fresh veggies.
Recipe and photo provided by Epicurean Butter