Cheese dip with spinach, artichokes and roasted peppers

Ingredients:

• 1 large round loaf of country bread
• 110 g of cream cheese at room temperature
• 0.5 cup mayonnaise
• 0.5 cup sour cream
• 2 small jalapenos (one seeded and chopped, the other finely chopped)
• 1 clove garlic, crushed and peeled
• 1 package (280g) frozen chopped spinach, thawed and squeezed out thoroughly
• 1 cup marinated artichoke hearts, rinsed
• 1/4 cup chopped fresh parsley
• 0.5 cups roasted red peppers, chopped
• 1.5 cups grated pepper jack or Monterey Jack cheese
• Olive oil for greasing
• Baguette slices, crackers, raw vegetables (carrots, celery, etc.), for serving

Preparation:

1. Preheat oven to 200°C.
2. Cut a thin slice off the top of the bread to expose the crumb. Use a small knife to cut out the center of the bread, creating a bread bowl with sides and bottom about 2.5 cm thick. Cut the bread scraps into cubes and set aside.
3. Combine the cream cheese, mayonnaise, sour cream, chopped jalapeño, and garlic in a food processor and process until smooth. Add the spinach and artichokes and process until smooth. Add the parsley, all but 1/4 cup of the roasted peppers, 1 1/4 cups of cheese, 1/2 teaspoon of salt, and a pinch of pepper. Process until fully incorporated.
4. Spoon the mixture into a bread bowl and top with the remaining cheese, roasted peppers, and finely chopped jalapeño. Place the bread on a baking sheet. Brush the bowl with oil on all sides and bake until the filling is heated through and bubbly, 25 to 30 minutes.
5. Serve with bread cubes, baguette, crackers and vegetables.