Warm Artichoke Cobb Loaf

Ingredients

- 1 round sourdough loaf
- 1 cup whole-egg mayonnaise
- 1 can artichoke hearts, drained and finely chopped
- 3/4 to 1 cup grated Parmesan cheese
- 2 tablespoons ‘Tuscan Style Capsicum Pesto’ Dip Mix

Method

Hollow out sourdough loaf and place on a baking tray. Keep the inside portion for later. Mix remaining ingredients and pour into hollowed out sourdough shell. Bake at 180°C for 30 minutes. Meanwhile, cut the top and inside portion of the sourdough loaf into cubes and bake in oven for the final five minutes until just crisp on the outside.
Arrange bread cubes around loaf and serve hot.