Spinach Artichoke Dip in a Bread Bowl

Adjust rack to top and middle position and preheat oven to 425 degrees. Cut one corner of bag with dip with scissors. Pour into a small baking dish; mix in half the Parmesan. Bake on top rack until warmed through, 15-18 minutes. In the last 5 minutes of cooking, sprinkle remaining Parmesan on top. Place back in oven and bake until the cheese is melted and browned, 3-5 minutes. Cover to keep warm until ready to serve. Cut a 2-4-inch circle into the top of the bread bowl and remove. Scoop out the inside of the bread to create a bowl (save for dipping). Brush inside of bread bowl with 1 TBSP olive oil or butter; season inside with salt and pepper. Place on one side of a baking sheet. Slice baguette crosswise into 8-10 rounds each. Spread slices out on empty side of baking sheet and drizzle with olive oil; season with salt and pepper. Toast on top rack until baguette is lightly toasted and bread bowl is warmed through, 7-8 minutes. Serve dip in bread bowl with crostini on the side.