Doc Holliday's Spinach and Artichoke Dip

Makes 12 servings

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.