Name: Spinach and Artichoke Dip
Ingredients: 16 ounce carton sour cream; 1 ounce envelope ranch dip mix; 14 ounce can artichoke hearts, rinsed, drained and chopped; 10 ounce pkg. frozen chopped spinach, thawed and well drained; 2 ounce jar diced pimentos, rinsed and drained; 1 lg (1 1/2 lb.) round loaf bread, sourdough or any variety; 1 lg round loaf bread, cut in cubes for dipping; Assorted vegetables for dipping (optional)

Spinach and Artichoke Dip

Ingredients

16 ounces carton sour cream
1 ounce envelope ranch dip mix
14 ounces can artichoke hearts, rinsed, drained and chopped
10 ounces pkg. frozen chopped spinach, thawed and well drained
2 ounces jar diced pimentos, rinsed and drained
1 lg (1 1/2 lb.) round loaf bread, sourdough or any variety
1 lg round loaf bread, cut in cubes for dipping
Assorted vegetables for dipping (optional)

Instructions

Combine sour cream and party dip mix in medium bowl. Stir in artichokes, spinach and pimientos. Cut slice off top of round loaf of bread. Hollow out center of bread leaving a 1 inch shell. Reserve bread pieces for dipping. Spoon dip into bread shell. Serve warm or cold. To serve warm, bake in 400 degree oven for 20-25 minutes. Cover loaf with foil if browning too quickly. Serve with bread cubes and or assorted fresh vegetables. Serves about 12.