Spinach and Artichoke Dip

Spinach and Artichoke Dip

1 carton (16 ounces)sour cream
1 envelope (1 ounce)Ranch dip mix
1 can (14 ounces) artichoke hearts, rinsed, drained, and chopped
1 package (10 ounces) frozen chopped spinach, drained
1 jar (2 ounces) diced pimientos, rinsed and drained
2 round loaves (1-1/2 pound) sourdough bread (cut up 1 and leave 1 whole)
Assorted vegetables, cut up (optional)

In a medium bowl, combine sour cream and dip mix. To the dip mixture, add the artichoke hearts, spinach, and pimientos.

Cut slice off top of 1 loaf of bread. Hollow out center of bread leaving a 1-inch thick shell. (Reserve bread pieces for dipping.) Spoon dip into bread shell. Serve work or cold.

For Warm Version: Preheat oven to 400° F. Bake for 20 to 25 minutes. Cover loaf with foil if it browns too quickly. Serve with bread cubes or assorted vegetables for dipping.

Makes 12 servings