1. In a saucepan over medium heat, add 2 tablespoons of olive oil garlic and red pepper for about 30 seconds until garlic is fragrant.
2. Stir in spinach, artichokes, cream cheese, sour cream, half of the mozzarella, Parmesan, and Locatelli cheese. Stir until the cheese is melted.
3. Season with salt and pepper and set aside.
4. Preheat oven to 375°F. Remove the top of the bread, with a sharp knife, cut around the inside of the bread, careful not to pierce through the sides, and scoop out the center.
5. Cut the scooped out bread into cubes and place them on a baking sheet lined with parchment paper. Mist or drizzle the cube bread pieces with the remaining 1 tablespoon of olive oil.
6. If you choose, you may slice into the edges of the bread bowl cutting all the way through the bottom leaving about 1 inch of space between each. Place onto a baking sheet.
7. Spoon in the spinach artichoke mixture into the hollowed-out bread and sprinkle the remaining mozzarella along the edges of the top of the filled bread bowl.
8. Place the sliced top back onto the bowl and bake both the filled bowl and bread cubes for 15-20 minutes. You may broil to the bowl for a couple of minutes at the end to crisp the cheese. Serve and enjoy!
