Mix Ingredients: Mix all the dip ingredients together in a bowl and set aside.
Prep Bread Bowl: Using a bread knife slice the top of the bread off. Scoop out the inside of the bread, but do not throw this bread out.
Assemble & Bake: Pour the dip inside the bread and bake for about 15 minutes or until the cheese has melted and the top is golden brown.
Finish & Serve: Cut the leftover bread in smaller pieces and place them around the bread. Use these to dip in the spinach and artichoke dip.
If you do not like artichokes, just skip them and add a bit more spinach! Even if you're not a fan of the choke, this recipe makes for a fantastic "Spinach Dip" I found out too late that my husband is not a fan of artichokes. Personally, I think the artichokes give this dip a nice sour flavor! I'm on team artichoke.
Frozen spinach can be used for this, just make sure to thaw and drain really well!
Leftovers: Remove the leftover dip from the bread bowl and store in an airtight container for 4-5 days in the fridge.