Bread Bowl Artichoke Dip

By á-6659

Ingredients

• 2 16-oz sourdough bread rounds (about 6 in. in diameter) divided
• Vegetable oil
• 4-oz cream cheese, softened
• 1/2 c milk
• 1 14-oz can artichoke hearts in water, drained
• 1 1.4-oz envelope or 1 1.8-oz box vegetable soup mix
• 1 garlic clove, pressed
• 1 lemon
• 1 8-oz container sour cream
• Grated fresh Parmesan cheese (optional)

Preparation

Step 1

Preheat oven to 450 degrees.

Slice off top of one bread round to create a lid and set lid aside.

Carefully remove center of bread round to form a 4 1/2 in wide and 2 in deep well for dip.

Slice center first and entire second bread round into 1-in cubes.

Place bread bowl on pan and arrange bread cubes around the bowl and drizzle/spray with vegetable oil.

Whisk cream cheese until smooth.

Add milk to cream cheese and continue whisking until smooth.

Chop artichokes and add these to soup mix and pressed garlic to the batter bowl.

Mix well.

Microwave on high for 5-7 minutes or until hot (do not boil).

Juice lemon to measure 2 Tbsp juice.

Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.

If desired, sprinkle cheese over bread bowl and cubes.

Lean lid against bread bowl and bake 13-15 minutes or until golden brown.

Remove from oven and serve immediately. Yields 12 servings (about 2 c dip).