Spinach And Artichoke Dip - cooking recipe

Ingredients

16 oz. light sour cream
1 (1 oz.) pkg. Hidden Valley Ranch dip mix
1 (14 oz.) can artichoke hearts, rinsed and chopped
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
1 (2 oz.) jar diced pimentos, rinsed and drained
1 large round loaf bread (1 1/2 lb. sourdough or any variety)

Preparation

Combine light sour cream and dip mix in medium bowl. Stir in artichokes, spinach and pimentos. Slice off top of round loaf of bread. Hollow out center of bread, leaving 1-inch of shell. Reserve bread pieces for dipping. Spoon dip into bread shell. Serve warm or cold.