Spinach, Caramelized Onion, and Feta Stuffed Sourdough Bread

Preheat your 5- or 6-quart air fryer to 325°F for 3 minutes.
Slice the top off the sourdough loaf, leaving the base with about a 1½-inch height.
Carefully hollow out the bread center, creating a ¼-inch-thick shell.
Cut the removed bread center into eight wedges to use as dippers.
Spray the inside of the bread shell, the cut side of the lid, and the dippers with cooking spray.
Remove the air fryer pan and basket, and place the bread shell in the basket.
Return the pan and basket to the air fryer.
Keep the temperature at 325°F and set the timer for 3 minutes to cook until the bread shell becomes golden and crisp.
Transfer the bread shell to a tray.
Repeat this process with the bread lid and dippers.
While the bread is cooking, remove excess liquid from the thawed spinach.
In a medium bowl, combine the spinach, sour cream, grated cheddar cheese, French onion soup mix, caramelized onions, and 2 tablespoons of water.
Spoon the spinach mixture into the bread shell, then sprinkle with crumbled feta cheese.
Place the filled bread loaf back into the basket.
Keep the temperature at 325°F and set the timer for 10 minutes to heat the filling.
Serve the stuffed sourdough bread with the prepared dippers and an assortment of vegetables.
Tear the bread lid into pieces to create extra dippers.