Cauldron Spinach Artichoke Dip: Warm Cheesy Halloween Dip in a Pumpernickel Bread Bowl

Preheat the oven to 375°F (190°C). Slice the top inch off the pumpernickel loaf and pull out the inside, leaving a 1-inch wall, to make a cauldron. Tear the removed bread and the lid into chunks for dipping.

Serves 10

Ingredients

• 1 round pumpernickel or dark rye boule, about 1 1/2 lb (680g)
• 10 oz (280g) frozen chopped spinach, thawed and squeezed very dry
• 14 oz (400g) can artichoke hearts, drained and chopped
• 8 oz (225g) cream cheese, softened
• 1/2 cup (120g) sour cream
• 1/2 cup (115g) mayonnaise
• 1 1/2 cups (150g) shredded mozzarella
• 3/4 cup (75g) grated Parmesan
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp each salt and black pepper
• 2 tbsp olive oil
• Tortilla chips and carrot sticks, for dipping

Instructions

1. Preheat the oven to 375°F (190°C). Slice the top inch off the pumpernickel loaf and pull out the inside, leaving a 1-inch wall, to make a cauldron. Tear the removed bread and the lid into chunks for dipping.
2. Brush the inside of the bread bowl and the chunks lightly with olive oil, spread the chunks on a baking sheet and toast everything for 8 minutes so the bowl firms up.
3. In a large bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Stir in the garlic, red pepper flakes, salt and pepper.
4. Fold in the squeezed spinach, chopped artichokes, 1 cup of the mozzarella and 1/2 cup of the Parmesan until evenly combined.
5. Spoon the mixture into the bread bowl, mounding it slightly, and top with the remaining mozzarella and Parmesan.
6. Set the filled loaf on a foil-lined baking sheet and bake 25 to 30 minutes until the dip is bubbling at the edges and golden on top. If the bread darkens too fast, tent loosely with foil.
7. For a spooky cauldron effect, nestle the loaf into a bowl of dry ice pellets with a splash of warm water just before serving, keeping the ice well away from the food, or simply serve on a black board surrounded by the toasted bread chunks, chips and carrot sticks.
8. Spinach artichoke dip is one of America's most ordered restaurant appetizers, popularized by chain menus in the 1980s and 1990s, and baking it inside a hollowed loaf turns it into an edible serving dish that needs no extra bowl at a crowded Halloween party. Pumpernickel gives the darkest, most witchy cauldron, and because the loaf is sturdy the dip stays warm for a good half hour on the buffet, with the bread walls soaking up the cheese so even the bowl gets eaten at the end of the night.

Nutrition (estimated, per serving)

• Calories: 390 kcal
• Protein: 14g
• Fat: 26g
• Carbohydrates: 27g
• Fiber: 4g
• Sugar: 3g
• Sodium: 720mg