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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

All in One Warm Artichoke Bread Dip Recipe

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This recipe for All in One Warm Artichoke Bread Dip is from The Laurich-Pinsent Family Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup monterey jack cheese, grated
1 cup cheddar cheese, grated (use the old or sharp kind)
1 cup Kraft 100% Parmesan Cheese
1 medium onion, finely chopped
1 tablespoon garlic, finely chopped (or if you really like garlic, go ahead and use more!)
1 (5 ounce) can artichoke hearts, drained and chopped (I buy the can that has 5-7 hearts in it)
1 cup mayonnaise (any kind, low fat, ultra low fat, doesn't matter)
1 sourdough bread (the round kind, to make a bowl)
Directions:
Directions:
Preheat oven to 350 degrees F.

Cut the top off the bread to make a "lid".

Hollow out the bread to make a nice big bowl to put the dip into. I buy an extra sourdough bread, cuz this goes fast! Cut the extra sour dough bread into pieces as you might run out of the first helping!

Cut the hollowed out stuff into bite sized pieces for dipping.

Mix the remaining ingredients all together in a large bowl.

Put it in the hollowed out bread bowl. Replace the bread lid and cover the whole top with some foil wrap.
place it on a cookie sheet and pop in the oven. (putting it on a cookie sheet is helpful to get the bread back out of the oven!).

Bake x 60 minutes

Remove from oven, take off the foil and the bread lid and let cool about 10-15 mins before serving.
Number Of Servings:
Number Of Servings:
3-4 cups
Preparation Time:
Preparation Time:
1 hour 20 minutes

 

 

 

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