Ingredients
1
can (11 oz) refrigerated Pillsbury™ Original French Bread
1
box (10 oz) frozen chopped spinach
1 1/4
cups sour cream
4
teaspoons ranch dip mix (from 1-oz package)
1/4
teaspoon crushed red pepper flakes
1/3
cup shredded Parmesan cheese
1
jar (6 oz) Progresso™ marinated artichoke hearts, thoroughly drained and chopped
Preparation
Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray.
Remove dough from can; let stand 5 minutes. Shape into ring, firmly pinching together ends and top and bottom center of dough to shape and form a solid round; place in pan. Bake 26 to 30 minutes or until golden brown. Cool completely on cooling rack, about 1 1/2 hours.
Meanwhile, microwave spinach as directed on box. Squeeze out liquid, and drain thoroughly; set aside to cool.
In medium bowl, mix sour cream, dip mix and pepper flakes, mixing well. Stir in Parmesan cheese. Add artichokes and cooled spinach; stir until mixed well. Cover and refrigerate 1 hour.
With serrated knife, carefully cut off very top of bread horizontally. To make bowl, carefully pinch or tear out bread from inside (leaving 3/4-inch shell). Cut inside and top of bread into pieces; transfer to serving platter.
Transfer dip mixture into center of hollowed bread bowl; transfer to serving platter with bread pieces. Serve dip with bread pieces and, if desired, fresh assorted vegetables.
