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)
Details
Preparation
Step 1
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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