This Spinach and Artichoke Dip Bread Bowl Is Pure 80s Nostalgia

Ingredients

2 tablespoons olive oil

1 cup minced onion

16 ounces cream cheese, at room temperature

1 cup sour cream

4 garlic cloves, minced or grated

1 teaspoon kosher salt

1 cup grated mozzarella cheese (about 4 ounces)

½ cup finely grated parmesan cheese (about 2 ounces)

2 10-ounce packages frozen chopped spinach, thawed

2 14-ounce cans artichoke hearts, rinsed and drained, roughly chopped

1 boule or other large round bread loaf, top & insides removed

Olive oil, as needed