Dinner with Stonemill Kitchens rye & pumpernickel ring with spinach artichoke dip

RYE AND PUMPERNICKEL BREAD (UNBLEACHED ENRICHED WHEAT FLOUR [NIACIN, REDUCED IRON, THIAMINE MONONITRATES, RIBOFLAVIN, FOLIC ACID, MALTED BARLEY FLOUR, ASCORBIC ACID], WATER, RYE FLOUR, SUGAR, SOY OIL, CARAWAY SEEDS, SEA SALT, VITAL WHEAT GLUTEN, CULTURED WHEAT, [WHEAT FLOUR, VINEGAR], YEAST, MALT, SOFTENER [WHEAT FLOUR, ENZYMES]), SPINACH ARTICHOKE DIP (CREAM CHEESE [PASTEURIZED CULTURED MILK AND CREAM, SALT, STABILIZERS {XANTHAN, CAROB BEAN, AND/OR GUAR GUMS}], MAYONNAISE [SOYBEAN OIL, WATER, EGG YOLKS, DISTILLED VINEGAR, CONTAINS LESS THAN 2%: SALT, SUGAR, CORN SYRUP, SPICE, LEMON JUICE CONCENTRATE], SPINACH, ARTICHOKE HEARTS [ARTICHOKE HEARTS, WATER, SALT, CITRIC ACID, ASCORBIC ACID], PARMESAN CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], MOZZARELLA AND ASIAGO CHEESE BLEND WITH GARLIC [LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE {PASTEURIZED MILK, SALT, BACTERIAL CULTURE, ENZYMES}, ROASTED GARLIC, POTATO STARCH AND POWDERED CELLULOSE {TO PREVENT CAKES}, NATAMYCIN {NATURAL MOLD INHIBITOR}], SOUR CREAM [CULTURED MILK, CREAM, NONFAT MILK POWDER, GELATIN], SALT, SUGAR, DISTILLED VINEGAR, LEMON JUICE CONCENTRATE, SODIUM BENZOATE AND POTASSIUM SORBATE ADDED TO PROTECT FLAVOR, GLUCONO DELTA-LACTONE, XANTHAN GUM, CITRIC ACID).

Stonemill Kitchens, breads & buns, serving 70 g, package 29 oz/1.81 lbs/822 g. Ingredients as printed on the label.