Spinach Sourdough Breadbowl

Eat the bowl when you're all done! Recipe courtesy of Tina Townsend.

Serves 15-20

Ingredients:

1 sourdough bread bowl

1 package of softened cream cheese (8 oz)

2 tsp dill weed

1 cup of shredded cheddar cheese

1 package of frozen spinach, drained and chopped (300 grams)

1 cup of mayo

1 tsp garlic salt

Directions:

Step 1: Prepare the bowl by cutting a circle at the top of the bread bowl, and take out the inside of the bread with your fingers. You will use this to dip with. Leave about 1/2 inch thickness of the bowl. Hollow out the top of the breadbowl as well.

Step 2: In a large mixing bowl, combine softened cream cheese, cheddar cheese, mayo, dill weed, garlic salt and drained spinach. To ensure the spinach is thoroughly drained, put in a strainer and press until drained and then put in paper towel. Mix everything together then transfer to the empty breadbowl. Place the top back on and wrap well in tinfoil, and cook in the oven at 375 F for 1-2 hours until the mixture is warmed (every so often stir the contents).

Use the bread that you scooped out to dip and also have other bread like baguette to dip as well.