Spinach dip loaded into fresh sourdough from your local bakery served with cold cuts and freshly sliced vegetables is a perfect warm weather meal.

10 ounces frozen spinach
2 cups sour cream
1 cup mayonnaise
1 shallot
2 – 3 cloves garlic
2 tablespoons sun dried tomatoes
2 tablespoons grated Parmesan or Romano cheese
1 1-1/2-pound round loaf sourdough bread
1 – 2 tablespoons butter

Thaw and drain the spinach; lightly press out the excess moisture. Peel and mince the shallot and garlic cloves. Mince the sun dried tomatoes.

Mix the shallot, garlic, sun dried tomatoes and Parmesan cheese with the mayonnaise and sour cream. Place in a tightly sealed container and refrigerate overnight.

To serve, cut the top from the bread round and remove the soft center to form a cavity. Cut the removed bread into bite-sized pieces. Spread the bread cavity lightly with butter. Place the bread “bowl” on a pretty serving platter and fill the cavity with the spinach dip. Arrange the bite-sized pieces of bread around the cavity for dipping. This is a very good dip for fresh vegetable strips, too.

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