Cheese bread with artichoke and spinach dip

Ingredients:

• 1 can (390 g) canned artichoke quarters, drained, patted dry with paper towels, and coarsely chopped
• 3/4 cup mayonnaise
• 3/4 cup thawed and squeezed chopped spinach
• 0.5 tbsp. grated parmesan
• 0.5 cup Greek yogurt
• 1 teaspoon garlic powder
• Juice and zest of 1 lemon
• 1 round sourdough bread
• 2 cups grated Gruyere

Preparation:

1. Preheat oven to 175°C.
2. In a bowl, combine the artichokes with mayonnaise, spinach, Parmesan, yogurt, garlic powder, and lemon zest and juice. Taste and adjust the seasoning with salt if needed.
3. Make vertical slits in the bread, 2 cm apart, cutting halfway through. Rotate the bread 90 degrees so the slits are horizontal, and repeat the previous step until you end up with 2 x 2 cm cubes, sealed at the base of the bread. Spread the cubes slightly apart and evenly distribute the artichoke and spinach mixture between them. Place the bread on a baking sheet and sprinkle with Gruyere.
4. Bake until the cheese is bubbly, 10-15 minutes. Tear off the cubes and enjoy.