Garden Veggie Dip in a Bread Bowl

By ldelmas

Ingredients

• 1/2 c.chopped carrots
• 1/2 c. chopped roasted red pepper
• 1/2 c halved canned artichokes
• 1/4 c. sundried tomatoes, packed in oil
• 1 scallion, cut into 2" pieces
• 1/4 tsp. minced garlic
• 1/2 c. English cucumber
• 1/4 c. flat leaf parsley
• 1/4 c. packed basil leaves
• 12 oz. cream cheese
• 1/2 c. Mayonnaise
• 1/2 c. sour cream
• 1/4 c. grated Parmesan Cheese
• 1 tsp. salt
• 1/2 tsp. ground white pepper
• 1 TBLSP. red wine vinegar
• 1 round loaf of pumpernickel bread

Details

Servings 8
Adapted from qvc.com

Preparation

Step 1

Add the carrots, peppers, artichokes, tomatoes, scallion, garlic, cucumber, parsley, and basil to the bowl of a food processor and pulse the ingredients until finely chopped. Transfer the mixture to a medium-size bowl.

Add the cream cheese, mayonnaise, sour cream, Parmesan, salt, pepper, and red wine vinegar to the food processor and mix until smooth. Fold the cream cheese mixture into the chopped vegetables. Refrigerate for 15 minutes.

While the dip is chilling, prepare the bread bowl. Cut a 1"-thick slice from the top of the bread and slice it into cubes for dipping. Hollow out the inside of the loaf, stir the chilled dip, and scoop it into the bread bowl.