Air-Fried Spinach, Caramelized Onion & Feta Round Bread

▢ 1 round sourdough loaf 7¼ inches
▢ Cooking spray
▢ 6½ ounces frozen spinach thawed
▢ 9½ ounces sour cream
▢ ½ cup grated cheddar
▢ 1 package 2 ounces French onion soup mix
▢ ¼ cup caramelized onions see tip below
▢ 1½ ounces feta crumbled
▢ Baby carrots cucumber sticks, cherry tomatoes, and quartered Belgian endive, to serve

Preheat a 5- or 6-quart air fryer to 325°F for 3 minutes.
Slice the top from the sourdough loaf, ensuring the base is about 1½ inches high.
Neatly cut out the bread center in one piece, leaving a ¼-inch-thick shell.
Cut the bread center into eight wedges to make dippers.
Spray the inside of the bread shell, the cut side of the lid, and the dippers with cooking spray.
Carefully pull out the air fryer pan and basket, then place the bread shell in the basket.
Slide the pan and basket back into the appliance.
Keep the temperature set at 325°F and set the timer for 3 minutes, or until the bread shell is golden and crisp.
Transfer it to a tray.
Repeat this step for the bread lid and the dippers.
Meanwhile, squeeze out the excess liquid from the thawed spinach.
Combine the spinach, sour cream, cheddar, soup mix, caramelized onions, and 2 tablespoons of water in a medium bowl.
Spoon the spinach mixture into the bread shell, then scatter it with crumbled feta.
Place the filled bread loaf in the basket.
Keep the temperature set at 325°F and set the timer for 10 minutes to heat the filling through.
Serve the bread loaf with the prepared bread dippers and assorted vegetables.
Tear the bread lid into pieces to make extra dippers.

To make caramelized onions, thinly slice one large onion and cook in a pan with a little olive oil over low heat until soft and golden.