Bread Bowl Artichoke Dip

By tbarg

Pampered Chef

Ingredients

• 2 16oz. sourdough bread rounds, divided
• Vegetable oil
• 4 oz cream cheese, softened
• 1/2 cup milk
• 1 can artichoke hearts in water, drained and chopped
• 1 40g envelope vegetable soup mix
• 1 garlic clove, pressed
• 8 oz sour cream
• 2 Tbsp lemon juice
• Grated fresh Parmesan cheese

Preparation

Step 1

Preheat oven to 450F. Slice off top of one bread round to create a lid. Carefully 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 1 inch cubes. Place bread bowl on center of lg round stone. Arrange bread cubes around bowl; spray with vegetable oil.
In bowl, whisk cream cheese until smooth. Add milk; whisk until smooth. Add artichokes, soup mix and garlic; mix well. Microwave on HIGH 5-7 minutes or until hot (do not boil). Add sour cream and lemon juice to 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 top of dip is golden brown.