
Warm garlic gets its moment right up front, mellowing in olive oil until fragrant before it folds into a rich, creamy base packed with squeezed-dry spinach and chopped artichoke hearts. That filling goes savory and tangy in all the right ways, spooned into a hollowed sourdough boule and baked until it's bubbling at the edges and golden on top. The bread bowl itself toasts up firm and slightly crisp, while the torn chunks around it are made for scooping up every bit of that hot, cheesy center. Onion powder and a pinch of red pepper flakes keep things interesting without overwhelming the spinach and artichoke flavor. This one's built for sharing straight off the board, and it's a great pick for a lactose free spread since the whole thing comes together as one warm, dippable centerpiece. Set it out at a party and watch it disappear before the bread chunks run 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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