Store-bought spreads and dips are a lifesaver for time-stressed cooks. Using one as a base, you can whip up an appetizer in minutes. Think of the classic spinach dip packed into a gigantic pumpernickel loaf–we’ve updated it with focaccia bread, garlicky tzatziki dip and marinated artichokes.
Prepare and combine vegetables and olives up to a day ahead. Do not mix in tzatziki. Wrap and refrigerate overnight. Hollow out bread, then store it and bread chunks in a tightly sealed plastic bag at room temperature overnight. Just before serving, drain vegetables, stir in tzatziki and fill bread shell.