The Boy with the Bread-Bowl Dip

fan photo on iPad via 

If Peeta had tossed Katniss a piece of this sourdough bread loaded with cheesy, hot spinach and artichoke dip, there's no question she would have been Teem Peeta from day one. And that's exactly where our allegiance lays. Except for our own delusional Laura who for some reason is team Gale. But let's ignore that shall we? The boy with the bread-bowl dip is a masterpiece, and when it comes to dips, we don't just throw that word around lightly. It is everything. It will bring you to your knees and have you weeping for more. Like, come on, JUST LOOK AT IT. The cheese is basically screaming out, "yes bitch, I know you want me." And we do, we want it so bad. Okay, this got weird but the moral of the story is practice self-care and go make this dip. 

Ingredients:

2 artichokes
2 tbsp. olive oil + some for drizzling
3-4 garlic cloves
1 medium yellow onion
1 bunch green onion
½ cup mozzarella cheese
½ cup Parmesan cheese
3-4 cups spinach
250g container light cream cheese
250g container Greek yogurt
Round loaf (we used sourdough)

Directions:

1. Preheat the oven to 425°F and line a baking sheet with aluminum foil. 
2. Prepare the artichokes by chopping off the stems and the top 1-2 inches of leaves. Place on the baking sheet and drizzle with olive oil. Use your fingers to separate the leaves at the top of the artichokes and stuff as much garlic as you'd like in between the leaves. Roast for 45 minutes.
3. While the artichokes are roasting, mince the garlic and dice the yellow onion. Dice the green onion and roughly chop the spinach. Grate the mozzarella and Parmesan. 
4. Heat 2 tbsp. olive oil in a large pan over medium heat. Add the onions and garlic and cook until fragrant, about 2-3 minutes. Stir in the spinach and cook until wilted, about another 3-4 minutes. Remove from heat. 
5. Cut a circle out from the loaf round, reserving the top, and scoop out some of the bread within to create a 'bowl'. 
6. Remove the artichokes from the oven and let cool before handling. Reduce the oven heat to 350°F. Remove the artichoke leaves and squeeze the flesh out into a food processor or blender.
7. Add the spinach mixture, cream cheese, Greek yogurt, Parmesan, half of the mozzarella, and half of the green onion. Pulse so that everything is combined, but not completely smooth. Transfer the mixture to the bread bowl. Sprinkle with the remaining mozzarella cheese, and then cover with the reserved bread top. Place on the baking sheet and bake in the oven for 15-20 minutes, until the bread is crispy, and the cheese is fully melted. 
8. Remove the top of the bread before serving, and garnish with the remaining green onions. 

Enjoy!

xx Just The Dip