• 2-4 slices of Pane Turano
• Food Safe Edible Marker
• 5 oz. fresh spinach
• 8 oz. full fat sour cream, room temperature
• 8 oz. full fat cream cheese, room temperature
• 1 (15 oz.) can artichoke hearts, drained and roughly chopped
• 3 cloves garlic, minced
• 12 oz. shredded mozzarella
• 5 oz. shredded parmesan
• 5 strips of bacon, finely chopped
• Bunch of fresh parsley, finely chopped
• 1/2 tsp salt
• 1/2 tsp fresh cracked pepper

① Heat oven to 350 degrees.
② Add fresh spinach to a large bowl. On top of the spinach add sour cream, cream cheese, artichoke hearts, garlic, half the mozzarella, Parmesan and a few hearty pinches of salt along with a pinch of pepper. Mix until well combined.
③ Transfer to a 9x9 baking dish or medium sized cast iron skillet. Spread in an even layer and top with remaining mozzarella.
④ Bake for 25-30 minutes. Then broil for 1-2 minutes or until the mozzarella on top starts to get dark golden brown.
⑤ While your dip is in the oven, cut ’tombstone’ shapes out of the Pane Turano and use the Food Safe Edible Marker to draw on the bread. Then toast the bread to a golden brown.
⑥ Once the dip has slightly cooled, cut slits into the cheese topping to place your ‘tombstones’ then garnish with fresh chopped parsley and bacon. Enjoy!