Artichoke Dip in Bread Bowl
Lisa
A Pampered Chef Recipe from fall 08
ingredients
- 2 16 ox sourdough bread rounds (about 6 in diameter)
- Vegetable oil
- 4 oz cream cheese, softened
- 1/2 cup milk
- 1 can artichoke heart in water, drained
- 1 1.4 oz envelope or one 1.8 box (2 envelopes) vegetable soup mix
- 1 garlic clove, pressed
- 1 lemon or 2 Tbsp lemon juice
- 1- 8oz sour cream
- grated fresh parmesan cheese (optional)
directions
- 1
Preheat oven to 450°. Slice off top of one bread round to create lid; set lid aside. Remove center of bread round to form a 4 1/2 inch wide and 2 inch deep well for dip. Slice center of first and entire second bread round into 2-in cubes. Place bread bowl on large stone or cookie sheet. Arrange bread cubes around and spritz with olive oil.
- 2
In a mixing bowl, whisk cream cheese until smooth. Add milk to cream cheese; whisk until smooth. Chop artichokes. Add artichokes, soup mix and garlic to bowl; mix well. Microwave on high for 5-7 minutes or until hot (do not boil). Add lemon juice; add sour cream into hot mixture; pour into bread bowl
- 3
Grate parmesan cheese over bread bowl and bread cubes.
Source: Lisa Kreutzer
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