1. Preheat oven to 350°F (175°C).

2. Slice off the top of the sourdough loaf and hollow out the center, leaving a 1-inch shell.

3. Brush the inside of the loaf with olive oil and toast on a parchment-lined baking tray for 8–10 minutes.

4. Cut the removed bread into cubes and toast alongside the loaf for dipping.

5. For the spinach & artichoke dip: preheat oven to 375°F (190°C); combine spinach, artichokes, cream cheese, sour cream, Parmesan, and garlic; season with salt and pepper; bake in an oven-safe dish for 20–25 minutes; top with mozzarella and bake 3–5 minutes more if desired.

6. For the roasted red pepper & feta dip: pulse roasted peppers, feta, yogurt, olive oil, lemon juice, garlic, and paprika in a food processor until slightly textured; season to taste.

7. For the honey goat cheese & cranberry whip: beat goat cheese, cream cheese, honey, and cinnamon until fluffy; fold in cranberry preserves and orange zest.

8. Spoon each dip into a prepared bread bowl while warm or at room temperature.

9. Serve immediately with toasted bread cubes and garnish bowls with fresh herbs, additional cheese, or a honey drizzle as desired.