Recipe Ingredients
- 1 (16-ounce) oval loaf sourdough bread
- 1 1/2 cups Galbani® Whole Milk Mozzarella Cheese, hand-shredded and divided
- 1 cup Galbani® Whole Milk Ricotta Cheese
- 1 cup jarred marinated artichokes hearts, quartered, drained and roughly chopped
- 1/2 cup frozen chopped spinach, thawed and drained
- 2 cloves garlic, finely grated
- 1 teaspoon kosher salt
- 1/2 Teaspoon freshly ground black pepper
- 3 large carrots, cut into sticks
- 3 stalks celery, cut into sticks
- 1 pound mini multicolor peppers
- 4 cups mini pretzels
Recipe Directions
- Preheat oven to 375°F and line a rimmed baking sheet with parchment paper. Cut out the top-third of loaf of bread in the shape of a football. Carefully hollow out bottom leaving a 1-inch shell of bread intact for support. Reserve hollowed out bread pieces for serving.
- Mix 1 cup mozzarella, ricotta, artichokes, spinach, garlic, salt and pepper together in large bowl until combined.
- Spoon ricotta mixture into bread bowl. Top with remaining mozzarella. Transfer to prepared baking sheet, and bake until cheese is melted and dip is hot, about 15 to 20 minutes.
- Meanwhile, cut one yellow pepper into a mix of long and short, thin strips. Arrange strips on top of dip to resemble football laces.
- Serve with carrots, celery, peppers, pretzels and reserved bread pieces.
