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Doc Holliday's Spinach and Artichoke Dip

Makes 12 servingsCowboy Cooking Recipes from AlansKitchen.com

Prep Time: 15 min.
Baking time 20 to 2 min.

Ingredients:

  • 1 - carton (16 ounces) light sour cream

  • 1 - envelope (1 ounce) Hidden Valley Ranch dip mix

  • 1 - can (14 ounces) artichoke hearts, rinsed, drained, and chopped

  • 1 - package (10 ounces) frozen chopped spinach, drained

  • 1 - jar (2 ounces) diced pimientos, rinsed and drained

  • 2 - round loaves (1-1/2 pound) sourdough bread (cut up 1 and leave 1 whole)

  • Assorted vegetables, cup up (optional)

Directions:

  1. In a medium bowl, combine sour cream and dip mix.  To the dip mixture, add the artichoke hearts, spinach, and pimientos.

  2. Cut slice off top of 1 loaf of bread. Hollow out center of bread leaving a 1-inch thick shell. (Reserve bread pieces for dipping.)  Spoon dip into bread shell. Serve work or cold.

  3. For Warm Version: Preheat oven to 400 F. Bake for 20 to 25 minutes.  Cover loaf with foil if it browns too quickly.  Serve with bread cubes or assorted vegetables for dipping.

Old West Timeline:

January 10, 1843
Frank James is born in Clay County, Missouri.

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