Garlicky spinach and artichoke hearts come together in a warm, creamy filling loaded into a hollowed-out sourdough boule, then baked until the top turns golden and bubbly at the edges. The bread itself gets torn into rustic chunks for scooping, so every bite pulls double duty as both bowl and dipper. Onion powder and a pinch of red pepper flakes keep the flavor lively, while the roughly chopped artichoke hearts give the whole thing a little texture against the smooth, spoonable base. It bakes up gorgeously toasted on the outside and hot and melty within, the kind of centerpiece dip that disappears fast at a party. This one is a great fit for a dairy free spread, letting you set out a shareable, crowd-pleasing appetizer without anyone feeling left out.
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Preheat the oven to 375°F (190°C). Line a baking sheet with foil or parchment.
Using a serrated knife, cut a wide circle (about 4 inches across) from the top of the sourdough boule and lift off the lid. Hollow out the interior, leaving a 1-inch-thick wall and base, and tear the removed bread and lid into large chunks. Arrange the bread bowl and chunks on the prepared baking sheet.
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