• Tips From Pips

Artichoke Dip Bread Bowl


Ingredients:

· 2 16 oz. sourdough bread rounds, divided

· Vegetable oil

· 4 oz. cream cheese, softened

· 1/2 cup milk

· 1 can (14 oz.) artichoke hearts in water, drained

· 1 1.4-oz envelope vegetable soup mix

· 1 garlic clove, pressed

· 1 lemon (2 T) or lemon juice

· 8 oz. sour cream

· Grated fresh Parmesan cheese (optional)


Directions:

1. Preheat oven to 450°F. Using a Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4 1/2-inch-wide and 2-inch-deep well for dip.

2. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of a large round stone. Arrange bread cubes around the bowl and spray with vegetable oil.

3. In a Bowl, mix the cream cheese and milk until smooth.

4. Chop the artichokes using a Food Chopper. Add artichokes, soup mix and garlic to bowl; mix well.

5. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon to measure 2 tbsp. juice. Stir juice and sour cream into artichoke mixture; pour into bread bowl.

6. If desired, grate Parmesan cheese over bread bowl and bread cubes.

7. Bake 13-15 minutes or until bread cubes and top of dip are golden brown.

8. Remove from oven and serve immediately.

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