Artichoke Spinach Dip Bread
Ingredients
- One 13.75-ounce can quartered artichoke hearts, drained, dried thoroughly on paper towels and roughly chopped
- 3/4 cup mayonnaise
- 3/4 cup thawed, drained, squeezed and chopped frozen spinach
- 1/2 cup grated Parmesan
- 1/2 cup Greek yogurt
- 1 teaspoon garlic powder
- 1 lemon, zested and juiced
- Kosher salt, as needed
- 1 sourdough boule
- 2 cups grated Gruyere cheese
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