• 1 Bag Bob’s Red Mill Hearty Whole Grain Bread Mix

Brandi’s Spinach Artichoke Dip From “Beyond Rice Cakes” by Vanessa Matlin

• 1 10-oz package frozen chopped spinach, microwaved for 5 minutes then drained
• 2 14 oz cans artichoke hearts, drained and coarsely chopped
• 1/2 cup light mayonnaise
• 1/2 cup reduced fat sour cream
• 1 cup grated parmesan cheese
• 1/2 cup grated Monterey Jack cheese
• Dash of hot sauce

Prepare bread mix according to package directions. Bake in a round Pyrex bowl until temperature in the center registers 205 degrees on a candy thermometer (about 30-35 minutes). Turn onto a wire rack and cool completely. When cool, cut a circle in the top of the bread leaving about a 1 1/2 inch border. Begin to hollow out the bread, taking care not to cut through the bottom of the loaf. Reserve the cut away pieces of bread to serve with the dip.

For the dip, Preheat oven to 350 degrees. In a medium baking dish, combine spinach, artichoke hearts, mayonnaise, sour cream and parmesan cheese. Mix well. Bake for 30 minutes or until bubbly. Transfer to the bread bowl that you have made. Smooth the top and cover with grated Monterey Jack cheese. Bake 5 minutes or until the cheese has melted.