Doc Holliday's Spinach and Artichoke Dip
Makes 12 servings
Prep Time: 15 min.
Baking time 20 to 2 min.
1 carton (16 ounces) light
1 envelope (1 ounce) Hidden Valley Ranch dip mix
1 can (14 ounces)
artichoke hearts, rinsed, drained, and
1 package (10 ounces) frozen chopped
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)
In a medium bowl, combine sour cream and dip mix. To the dip mixture, add the artichoke hearts, spinach, and
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.
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