Party Dip

By merehodge

Ingredients

• 1 loaf good bread (round, "boule")
• 1/4 lb. butter
• 1 bunch of green onions, chopped
• 12 cloves fresh garlic, minced finely
• 8 oz. cream cheese at room temp.
• 16 oz. sour cream
• 12 oz. Cheddar cheese, grated
• 1 can (10 oz.) artichole hearts, drained & cut in quarters (water packed, not marinated).
• 1 French bagette, sliced thinly, but not all the way through.

Details

Servings 10

Preparation

Step 1

Cut hole in top of bread loaf (about 5") & set aside as "top" for bread. Remove "soft" bread from top and discard. Scoop out most of the "soft" dough from loaf and keep for other purposes. Sauté green onions & half of garlic in about 2 tbls.of butter. Cut cream cheese into small chunks; add onions, garlic, sour cream & Cheddar cheese. Mix well. Fold in artichoke hearts. Put mixture into hollowed out bread. Place "top" on bread and double wrap loaf with aluminum foil. Bake in 350º oven for 1 1/2 to 2 hours. Slice French bread thinly and butter with remaining butter and garlic. Wrap in foil and bake with big loaf for the last 1/2 hour. When ready, remove foil and use bread slices to dip out sauce.