Bread Bowl Artichoke Dip
Baked and served in a bread bowl, this rich, flavor-packed dip is perfect for your next party.
Ingredients
2 16-oz sourdough bread rounds
(about 6-in. diameter), divided
Vegetable oil
4 oz cream cheese, softened
½ cup milk
1 can (14 oz) artichoke hearts in water, drained
1 1.4-oz envelope or one 1.8-oz box
(2 envelopes) vegetable soup mix
1 garlic clove, pressed
1 lemon
1 container (8 oz) sour cream
Grated fresh Parmesan cheese (optional)
Preheat oven to 450°F. Using Color Coated 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 4½-inch-wide and
2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.
In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix ’N Scraper®. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.
Yield: 12 servings
Baked and served in a bread bowl, this rich, flavor-packed dip is perfect for your next party.
Ingredients
2 16-oz sourdough bread rounds
(about 6-in. diameter), divided
Vegetable oil
4 oz cream cheese, softened
½ cup milk
1 can (14 oz) artichoke hearts in water, drained
1 1.4-oz envelope or one 1.8-oz box
(2 envelopes) vegetable soup mix
1 garlic clove, pressed
1 lemon
1 container (8 oz) sour cream
Grated fresh Parmesan cheese (optional)
Preheat oven to 450°F. Using Color Coated 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 4½-inch-wide and
2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.
In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix ’N Scraper®. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.
Yield: 12 servings
2 Words to brighten my day:
Thanks for stopping by my blog! It was awesome to hear from you. That dip sounds wonderful for tailgating...yummm
I love this recipe!! It is sooo yummy!!
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