Bread Bowl Artichoke Dip Recipe
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Category: |
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Ingredients: |
Ingredients: 2 16 ounce sourdough bread rounds (about 6" in diameter), divided
4 ounces cream cheese, softened
1/2 cup milk
1 can (14 ounce) artichoke hearts,in water, drained
1 1.4 ounce envelope or 1 1.8 ounce box (2 envelopes) vegetable soup mix
1 clove garlic, pressed
1 lemon
1 8 ounce container sour cream
Grated fresh Parmesan cheese (optional)
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Directions: |
Directions:1. Preheat oven to 450 degrees F. Slice off top of one bread round to create a lid. Remove center of bread round to form a 4 /2" wide and 2" deep well for dip. Slice center of first and entire second bread round in 1" cubes. Place bread bowl on center of round pizza pan (or cookie sheet). Place bread cubes around bread bowl; spray with vegetable oil.
2. Whisk cream cheese until smooth. Add milk, whisk until smooth. Chop artichokes and add to cream cheese. Add soup mix and garlic and mix well. Microwave on high for 5 - 7 minutes or until high (do not boil). Juice lemon to measure 2 tbsp. juice. Mix lemon juice and sour cream into hot artichoke mixture; pour into bread bowl.
3. If desired, grate Parmesan cheese over bread bowl and bread cubes. Lean lid against bread bowl (for presentation). Bake 13 - 15 minutes or until bread cubes and top of dip are golden brown. Serve immediately. |
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