FOR THE BREAD BOWL

‍3 (11-oz.) tubes refrigerated French bread dough

1 large egg, mixed with 1 tbsp. water, for brushing dough

‍FOR THE DIP

‍1 bunch kale, leaves stripped from stems and chopped (about 6 cups)

1 (15-oz) can artichoke hearts, drained and chopped

1 (8-oz) block cream cheese, softened

1-1/2 cups shredded white cheddar

1/2 cups freshly grated Parmesan

1/2 cups ricotta

2 cloves garlic, minced

Kosher salt

Freshly ground black pepper

Pita or Tortilla chips, for serving 

MAKE BREAD BOWL

‍Preheat oven to 350°.

Roll out 1 tube dough into a sheet. Form a football shape on top with remaining tubes dough and toothpick the sides. Trim excess and use to form laces. Brush dough all over with egg wash. Bake until bread is lightly golden, about 20 minutes.

‍MAKE DIP

‍Wash and roughly chop kale. Pull leaves from stems. In a large bowl, stir together kale, artichoke hearts, cream cheese, cheddar cheese, Parmesan, ricotta, and garlic and season with salt and pepper. Transfer dip to baked bread bowl, top with laces, and bake until golden and bubbly, 15 to 20 minutes. Serve with tortilla or pita chips.

SERVINGS: 10

PREP TIME: 20 minutes

COOK TIME: 45 minutes 

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