Hot Spinach Artichoke Dip in a Bread Bowl

Ingredients 2 Panera Sourdough Bread Bowls 1 Panera Asiago or Three Cheese Loaf 1 cup baby-cut carrots 2 ribs celery, cut into 2-inch lengths 1 tablespoon olive oil ½ cup finely chopped red onion 1 ½ teaspoons minced garlic 1 cup light sour cream ½ cup light mayonnaise 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1 jar (6 ounces) marinated artichoke hearts, drained and finely chopped ¾ cup grated Parmesan cheese ¼ teaspoon salt ¼ teaspoon paprika

Directions
Preheat oven to 350ºF. Cut out top of both Panera Sourdough Bread Bowls as if making a jack-o’-lantern out of a pumpkin. Remove bread from inside, leaving about a 1” shell of crust. Cut removed bread into 1” cubes and transfer to a serving bowl. Wrap the bread bowls in heavy-duty foil and bake until warmed through, 10 to 15 minutes.

Cut Panera Asiago or Three Cheese Loaf into 1” cubes and transfer to large serving platter. Arrange carrots and celery on platter as well.

Heat oil in a medium saucepan over medium heat. Add onions and cook until soft, about 4 minutes. Add garlic and cook 1 minute. Reduce heat to low and stir in sour cream, mayo, spinach, artichoke hearts, cheese, salt and paprika. Cook until heated through, 1 to 2 minutes.

Unwrap warm bread bowls and spoon-dip into the two bowls. (Or divide evenly between the two bowls.) Serve immediately with bread cubes, carrots and celery.

Serves 10-12
Prep: 8 mins
Cook: 15 mins
(Panera Bread recipe)

Hot Spinach Dip

Ingredients:

• 2 teaspoons olive oil, plus more for baking dish
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 pounds spinach, cleaned, trimmed, and coarsely chopped
• 1/2 cup milk
• 6 ounces reduced-fat bar cream cheese
• 3 dashes Worcestershire sauce
• 3 dashes hot sauce, such as Tabasco
• 3/4 cup shredded mozzarella
• Coarse salt and ground pepper
• Baguette slices, breadsticks, or crackers, for serving

Directions:
1. Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.

2.  Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.

3. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.

4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.