Using a sharp bread knife, cut the loaf of bread into strips at a diagonal angle, making sure not to cut all the way through the bread.
Then cut diagonal strips going in the the opposite direction, making sure not to cut all the way to the bottom of the loaf.
Mix together the remaining ingredients, reserving about ¼ of the cheeses to top the bread.
Stuff the spinach dip into the crevices, trying to add as much into the bread as possible. You may have leftover dip.
Top the bread with the remaining cheese, making sure to get some in the crevices as well.
Wrap the bread in foil and bake for 10 minutes. Remove the foil and continue baking for an additional 10-15 minutes or until the cheese is melted and bubbly.
Remove from the oven and allow to cool slightly before eating.
Notes
You can use any of your favorite round or oval crusty bread, we used sourdough.
Mix up your cheeses to see what you like best.
This can be frozen, see my tips above.
If you have any leftover dip after stuffing, just save this to serve with the bread in case anyone wants to add additional dip to their slices.