Some people switch majors five times before they find the dip they’re going to dedicate their life to.
10 oz. baby spinach or frozen chopped spinach, thawed3½ oz. finely grated Parmesan , plus morePreheat oven to 350°. Using a serrated knife, cut about 1" off top of boule.
Using your hands, scoop out bread from the inside of the loaf, leaving about a 1" -thick wall all around. Tear bread and top slice into 1½" pieces. Place torn bread and bread bowl on a rimmed baking sheet, discarding any small crumbs. Toss torn bread with 3 Tbsp. oil and season with salt. Coat inside of bread bowl with remaining 2 Tbsp. oil.
Bake until edges of bread bowl are golden and crisp and torn pieces are browned, 25–30 minutes. Let cool.Melt butter in a large saucepan or Dutch oven over medium heat. Add garlic and cook, stirring often, until very fragrant but not browned, about 1 minute. Add artichokes and cook, tossing, until well coated in butter, 1–2 minutes longer. Add spinach and salt and continue to cook, stirring and folding often, until spinach has wilted and most of the liquid is cooked off, 7–8 minutes.
Transfer dip to bread bowl. Top with Parmesan and a crank of pepper. Serve with toasted bread pieces or chips of your liking—don’t snooze on Stacy’s pita chips if you can find them.
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