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Cold Brie Dip served inside Artichoke Recipe

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This recipe for Cold Brie Dip served inside Artichoke, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Soderberg Kyle
Added: Tuesday, June 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 heads garlic
1 T. olive oil
1 (8 oz.) package cream cheese, softened
1 cup sour cream
1 (5 oz.) package creme de Brie
1 T. Worcestershire sauce
2 tsp. lemon zest
1 tsp. seasoned salt
1 fresh artichoke
Blanched green beans, blanched asparagus, zucchini spears, crackers

Directions:
Directions:
Preheat oven to 400. Remove white papery skin from garlic heads (do not peel or separate cloves). Cut off top 1/4 inch of heads to expose cloves, leaving root ends intact. Place garlic heads, cut sides up on a 6-inch square of heavy-duty aluminum foil. Drizzle each evenly with olive oil. Bring corners of foil up and over garlic, sealing tightly. Bake for 45 minutes, or until garlic is soft. Remove foil. Squeeze garlic to extract pulp;discard skins.
In bowl of food processor, combine garlic pulp, cream cheese, sour cream, creme de Brie, Worcestershire, zest, and salt. Process until mixture is smooth. Cover, and chill for at least 4 hours.
Trim stem of artichoke so bottom is level. Cut out center core of artichoke. Spread outer leaves apart, and place a small bowl in center of leaves. Spoon dip into bowl. Serve with green beans, asparagus, zucchini spears, and crackers, if desired.
TIP: To blanch vegetables, plunge them into boiling water briefly, then into ice water to stop the cooking process.

Number Of Servings:
Number Of Servings:
3 cups

 

 

 

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