Artichoke and spinach dip in a football-shaped bread bowl

Ingredients:

• Two oval loaves of pumpernickel weighing 450–700 g each (approximately 30 cm long).
• 2 tbsp. l. olive oil
• 110 g of cream cheese at room temperature
• 1/4 cup mayonnaise
• 1 clove of garlic, grated
• 1/4 cup + 2 tablespoons sour cream
• 150g frozen spinach leaves, thawed, drained and coarsely chopped (about 3/4 cup)
• 1 can (425 g) artichoke hearts
• 1/4 tbsp. grated mozzarella (about 30 gr.)
• 3/4 tbsp. freshly grated parmesan (about 90 g)
• Carrot sticks for serving

Preparation:

1. Preheat oven to 175°C.
2. To make a bread bowl, cut an oval piece (lid) from the top of the loaf, leaving a 2.5 cm border around the perimeter; leave the "lid." Remove the bread crumb and cut it into 2.5 cm cubes, leaving a 1 cm border on the bottom and sides. Place the bread cubes on a baking sheet. Cut the remaining loaf into 2.5 cm cubes and place on a baking sheet. Toss the bread cubes with olive oil, 0.5 tsp. salt, and a few turns of the black pepper grinder; set aside.
3. Place the cream cheese, mayonnaise, garlic, and 1/4 cup sour cream in a large bowl. Mix vigorously until smooth. Or beat with a mixer fitted with the paddle attachment. Add the spinach to the cream cheese mixture, breaking it up as you go. Add the artichokes, mozzarella, and 1/2 cup Parmesan cheese and mix. Season with salt and pepper to taste. Transfer the dipping sauce to the loaf, sprinkle with the remaining 1/4 cup Parmesan cheese, and cover with the bread lid.
4. Bake the bread bowl and cubes until the cubes are golden brown, about 10 minutes. Set the cubes aside. Continue baking the bread bowl until the sauce begins to bubble, another 10 to 15 minutes. Remove the lid, set aside, and turn the oven to broil. Toast, being careful not to burn the bread bowl, until the top is golden brown, 3 to 4 minutes.
5. Transfer the bread bowl to a serving platter and cover the dip with the bread lid.
6. Place the remaining 2 tablespoons of sour cream in a small zip-lock bag, seal the bag, and snip off a 0.3 cm corner. Pipe the lace of a soccer ball onto the bread lid. Serve the dip with toasted bread slices and carrots.