Ingredients:

• 20 oz Esti Creamy Spinach & Artichoke Cheese Dip (2 packs of 10 oz each)
• 1 Round Loaf Sourdough Bread
• 1 stick Butter
• 4 teasp. Fresh Thyme
• 1 teasp. Fresh Chili Pepper
• 1 Clove Garlic
• 2 teasp. Spring Onion
• 3 teasp. Chives
• 3 teasp. Esti Extra Virgin Olive Oil

Instructions:

1. Slice off the loaf’s “lid” with a sharp knife carefully, making a straight cut across the bread, about 1 to 1 1/2 inches from the top.
2. Remove the inner bread by gently digging through it with a spoon, leaving an 1 inch thickness along the sides (you can save that for breadcrumbs or homemade croutons!).
3. Stuff the bread with Esti Creamy Spinach & Artichoke Cheese Dip.
4. Put the lid back on and coat the loaf with olive oil.
5. Preheat your oven at 300F while chopping all the herbs finely.
6. Place your loaf inside sitting on a wire baking rack.
7. Let the Esti Creamy Spinach & Artichoke Cheese Dip melt while the bread gets crispy, it should require 15-20 minutes. You can check the progress by lifting the lid.
8. Heat up the butter stick in a pan on low heat and add the garlic inside, stir together till it browns lightly.
9. Add the rest of the herbs in the pan and stir for another 2 minutes.
10. Remove the load from the oven & score the lid with a knife, forming cubes.
11. Pour the herbal butter on top & serve!