Doc Holliday’s Spinach and Artichoke Dip

Ranch people cannot live on steak and beans alone. Here’s a way to get some veggies into ‘em and it tastes great, too!

Makes 12 servings
Prep time: 15 min.
Baking time: 20 to 22 min.


1 carton (16 ounces) light sour cream
1 envelope (1 ounce) Hidden Valley Ranch dip mix
1 can (14 oz.) artichoke hearts, rinsed, drained and chopped
1 package (10 oz.)  frozen chopped spinach, drained
1 jar (2 oz.)diced pimentos, rinsed and drained
2 round loaves (1 1/2 lbs.) sourdough bread (cut up 1 and leave 1 whole)
Assorted cut up vegetables (optional)


In a medium bowl, combine sour cream and dip mix. To the dip mixture, add the artichoke hearts, spinach and pimentos

Cut slide off top of 1 loaf of bread. Hollow out center of bread leaving a 1-inch thick shell. (Rerserve bread pieces for dipping.) Spoon dip into bread shell. Serve warm or cold.

For warm version: Preheat over to 400-degrees. Bake for 20-25 minutes. Cover load with foil if it browns too quickly. Serve with bread cubes or assorted vegetables for dipping.