Preheat grill or oven to 350 degrees F.

Slice bread on the diagonal, making sure not to cut right to the bottom. You want to leave about ½ inch gap at the bottom so the bread does not break apart. Now slice on the opposite diagonal making a diamond pattern in the bread. Slices should be about ½ to 1 inch, depending on how big you want the pieces to be when you pull the bread apart.

Use a knife or offset spatula to stuff the bread with 1 and ½ cups of spinach artichoke dip. You want it to be spread as evenly as possible inside the slots in the bread.

Stuff the cheese slices into the slots in the bread as evenly as possible.

Wrap the bread in tinfoil.

Place bread on preheated grill or preheated oven. If using the grill you are going to cook this bread on indirect heat. That means you want to divide your grill into two sections. The fire should be on one side and be hot enough to maintain 350 degrees F with the lid closed. The other side should have the burners off. This is the side you want to put the bread on. Putting it over direct heat will burn the bottom of the bread. If using oven place the bread on the middle rack.

Cook for 15 minutes.

Remove from grill or oven. Pull back tinfoil and tuck the edges so you can still use it to cook on. Or place the bread on a round pan. Basically you want the top open to brown the cheese and get it all melty and gooey.

Spread the remaining ½ cup of spinach artichoke dip in the grooves of the bread over top of the cheese. Smooth out as evenly as possible.

Place the bread back on the grill or in the oven. Cook for 5 to 10 minutes more, depending on how you like your cheese.

Remove from grill or oven carefully. Place on a plate or platter.

Serve with Honest Tea and a big old cheesy bread smile!