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Doc Holliday's Spinach & Artichoke Dip

Source of Recipe


From "The All-American Cowboy Cookbook"






List of Ingredients



• 2 (1-1/2 lb.) round loaves sourdough bread (cut one up, leave one whole)
  
• 1 (16-ounce) carton light sour cream
  
• 1 (1-ounce) envelope Hidden Valley Ranch party dip mix
  
• 1 (14-ounce) can artichoke hearts, rinsed, drained and chopped
  
• 1 (10-ounce) pkg. frozen chopped spinach, drained
  
• 1 (2-ounce) jar diced pimientos, rinsed and drained
  
• .
  
• Assorted vegetables, cut up (optional)
  






Instructions



1. Combine sour cream and dip mix in a medium bowl. Add the artichoke hearts, spinach and pimientos.
   
   
2. Cut slice off top of one loaf of bread. Hollow out center of bread, leaving a 1-inch shell. Reserve bread pieces for dipping.
   
   
3. Spoon dip into bread shell. Serve warm or cold. (To serve warm: bake in preheated 400-degree oven for 20 to 25 minutes. Cover loaf with foil if it browns too quickly.)
   
   Serve with bread cubes or assorted vegetables for dipping.
   
   Makes about 12 servings.