Roasted Garlic Spinach Artichoke Dip

Ingredients:

*This makes enough for 2 bread bowls using La Brea Bakery Country White Sourdough

• 1 Country White Sourdough Loaf 

• 10 oz fresh spinach, roughly chopped

• 2 Tbsp olive oil

• 1 shallot, finely diced

• 8 oz cream cheese , softened 

• 1 package garlic and herb cheese

• 1/2 cup sour cream

• 1/4 cup heavy cream

• 2/3 cup quartered, drained and roughly chopped 

• 1 head of garlic roasted

• 1/2 cup shredded gruyere + more for topping 

• 1/2 cup shredded mozzarella 

• 1/4 cup parmesan cheese

• Preheat oven to 375

Directions:

1. Cut a square or circle into the top of the sourdough loaf. Using your hands remove the bread inside. Cut up the removed bread into bite-sized pieces.

2. Add the bread pieces to a baking sheet and drizzle with olive oil and toss to coat. Bake them for about 10-12 minutes . Making sure they to get too crunchy.

3. Heat 2 tbsp olive in a large skillet over medium heat. Add the shallot and sauté for 2 minutes.

4. Add the spinach and season with a pinch of salt and cook until wilted. Remover from heat and let it cool slightly and using a cheesecloth or paper drain the excess liquid.

5. Add the spinach back to the pan along with the artichokes, roasted garlic, cream cheese, garlic and herb cheese, sour cream until smooth.

6. Add in the cheeses, and your seasonings, and mix until fully combined.

7. Spoon the dip into the bread bowl top with a light layer of gruyere cheese.

8. Bake uncovered for 20-25 mins. If you want that golden bubbly top broil on hight for 1-2 minutes making sure to keep an eye on it.

9. Let rest for 5 minutes before serve and enjoy.

Roasted Garlic Instructions:

1. Slice the top off the head of garlic to expose the cloves.

2. Drizzle with olive oil and season with salt and pepper 

3. Roast for 45 minutes until soft and caramelized

4. Let cool slightly, then squeeze cloves squeezed out and mashed