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.