Tom Custer
Prep Time
Cook Time
5 minutes
Prep Time
Cook Time
5 minutes
  • 1loaf light rye round breador any round loaf
  • 1tbsp. olive oil
  • 1/2cup red onionfinely chopped
  • 1 1/2tsp. minced garlic
  • 1cup light sour cream
  • 1/2cup light mayonnaise
  • 10oz. frozen chopped spinach(1 package) thawed and squeezed dry
  • 6oz. marinated artichoke hearts(1 jar) drained and finely chopped
  • 3/4cup grated parmesan cheese
  • 1/4tsp. salt
  • 1/4tsp. paprika
  • baby carrotsfor dipping, if desired
  • celery sticksfor dipping, if desired
  • additional loaf of rye or multi-grain breadcut in 1″ squares for dipping
  1. Cut a top out of the round loaf of bread and remove the inside leaving about a 1″ shell of crust. (You can warm the bread bowl in the oven at 350 degrees for about 10 minutes, although this is not required)
  2. Cut the removed break into 1″ squares and put into a serving bowl and set aside.
  3. Heat olive oil in a medium saucepan over medium heat. Add onions and cook until soft (about 4 mins). Add garlic and cook for 1 minute.
  4. Reduce heat to low and stir in sour cream, mayo, spinach (thawed & dried), artichoke hearts (drained & cut finely), cheese, salt and paprika.
  5. Cook until heated (about 2 minutes)