A Note from Miss Kay■ Makes 16 servings
1 large round bread loaf, such as sourdough, rye, or pumpernickel
1 package (10 ounces) frozen chopped spinach, thawed
1 jar (12 ounces) marinated artichoke hearts, drained and coarsely chopped
1/4 cup mayonnaise
1/2 cup sour cream
3 green onions (scallions), thinly sliced
2 tablespoons diced pimento, drained
1 can (4 ounces) sliced water chestnuts, drained
1 cup grated Parmesan cheese
1 cup grated Monterey jack cheese
1 teaspoon Old Bay seasoning
1 teaspoon hot sauce, or to taste
Crackers, for serving (optional)
1. Preheat the oven to 350°F.
2. Cut off the top third of the bread with a serrated knife. Use your fingers to pull out the soft interior, leaving a 1/2-inch-thick bread bowl. Set the bread bowl aside.
3. Cut the sliced-off top and the interior pieces of bread into 1-inch cubes. Spread the cubes on a rimmed baking sheet and bake until the outsides of the cubes are a little crisp, but the insides remain soft, about 8 minutes. Set the bread cubes aside to cool. Leave the oven on and place the bread bowl on the baking sheet.
4. Use your hand to squeeze small handfuls of thawed spinach as dry as possible. Shake the spinach loose into a large bowl.
5. Stir in the artichokes, mayonnaise, sour cream, green onions, pimento, water chestnuts, Parmesan, Monterey jack, Old Bay, and hot sauce and mix well.
6. Spoon the spinach mixture into the bread bowl. Bake until golden brown on top and heated through, 20 to 25 minutes. Serve warm with the toasted bread cubes and, if needed, extra crackers.
A Note from Miss Kay
This is a favorite at every shower! You won’t have (or get) to bring any home with you.