Bread Bowl Artichoke Dip

Pampered Chef Recipe

Bread Bowl Artichoke Dip
Bread Bowl Artichoke Dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    16 oz sourdough bread rounds divided

  • Vegetable oil

  • 4

    oz cream cheese, softened

  • 1/2

    cup milk

  • 1

    can (14 oz) artichoke hearts in water, drained

  • 1

    1.4-oz (40-g) envelope or one box (2 envelopes) vegetable soup mix

  • 1

    garlic clove, pressed

  • 1

    lemon

  • 8

    oz sour cream

  • Grated fresh Parmesan cheese (optional)

Directions

1. Preheat oven to 450°F. Using Bread Knife, slice off top of one bread round to create a lid; set lid aside. 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-in. (2.5-cm) cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil. 2. In Classic Batter Bowl, whisk cream cheese until smooth. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp juice. Stir juice and sour cream into artichoke mixture; pour into bread bowl. 3. 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 bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

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