Dinner with Stonemill Kitchens sourdough bread bowl with spinach artichoke parmesan dip

SOURDOUGH BREAD BOWL (ENRICHED FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], MALTED BARLEY FLOUR, WATER, SALT, WHEAT GLUTEN, CALCIUM PROPIONATE, YEAST, CALCIUM SULFATE, DIACETYL TARTARIC ACID ESTERS OF MONO-DIGLYCERIDES [DATEM], ASCORBIC ACID, ENZYMES), SPINACH ARTICHOKE PARMESAN 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, HIGH FRUCTOSE 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, BACTERIAL CULTURE, SALT, ENZYMES}, ASIAGO {PASTEURIZED MILK, SALT, BACTERIAL CULTURE, ENZYMES}, ROASTED GARLIC, NATAMYCIN {NATURAL MOLD INHIBITOR}], SOUR CREAM [CULTURED MILK, CREAM, NONFAT MILK POWDER, GELATIN], SALT, SUGAR, DISTILLED VINEGAR, LEMON JUICE CONCENTRATE, GLUCONO DELTA-LACTONE, POTASSIUM SORBATE AND SODIUM BENZOATE ADDED TO PROTECT FLAVOR, XANTHAN GUM, CITRIC ACID).

Stonemill Kitchens, other deli, serving 66 g, package 26 oz/737 g. Ingredients as printed on the label.