1. In a medium pot, combine the Cashew Ricotta, spinach and artichokes, and heat over medium-low heat for 8 to 10 minutes, or until heated through.
2. Insert a knife into the top of the boule, and cut a wide circular piece as if you were carving the top off of a pumpkin. Remove the “lid” and, with your hands, pull out the bread inside, creating a bread “bowl.” Break the chunks of bread that you just extracted from inside the boule into bite-size pieces.
3. In a large skillet, heat the margarine over medium-high heat. When the margarine is melted, add all the fancy-ass bread pieces. Toast the bread pieces on one side for 2 to 3 minutes, then flip and toast the other side for 2 to 3 more minutes.
4. Once the dip is warm, season with salt and pepper to taste, and pour it into the bread bowl. Serve it with the toasted bread pieces for dipping.
You’ll most likely have extra spinach-artichoke dip. If you and your guests don’t eat it all in one sitting, it makes a great filling for pasta shells or lasagna.
What? is a French boule? It’s a round loaf of bread. Well, not completely round; it has a flat bottom. It’s more like a dome...yes, a dome of bread that can be made with any type of flour and is perfect for turning into an edible bowl. Most grocery stores carry them.
Excerpted with permission from The Sexy Vegan’s Happy Hour at Home ©2013 by Brian Patton. Published with permission of New World Library.
Brian Patton is author of The Sexy Vegan’s Happy Hour at Home and The Sexy Vegan Cookbook. He is also executive chef for Vegin’ Out, a vegan food delivery service in Los Angeles. As the quintessential “regular dude” vegan chef, he started posting instructional cooking videos on YouTube as his witty, ukulele playing alter-ego The Sexy Vegan and quickly gained a large following. Visit him online at The Sexy Vegan.