Bread Bowl Artichoke Dip

By á-2700

Ingredients

• 2 16-oz sourdough bread rounds (about 6" diameter), divided
• Vegetable oil
• 1/2 cup milk
• 1 can (14oz) artichoke hearts in water, drained
• 1 1.4oz. envelope or one 1.8oz box (2 envelopes) vegetable soup mix
• 1 garlic clove, pressed
• 1 leom
• 1 8oz container sour cream
• grated fresh parmesan cheese

Details

Servings 12

Preparation

Step 1

Preheat oven to 450. Slice off top of one bread round to create a lid. Carefully remove center of bread round to form a 4 1/2" wide and 2" deep well for dip. Slice center of first and entire second bread round into 1" cubes. Place bread bowl on center of large round stone. Arrange bread cubes around bowl; spray with vegetable spray.

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 to batter bowl; mix well. Microwave on high 5-7 mins. until hot (do not boil). Juice lemon to measure 2 tsp. juice. Stir juice and sour cream into hot aritchoke mixture; pour into bread bowl.

If desired, grate parmesan cheese over bread bowl and bread cubes using rotary grater. Lean lid against bread bowl. Bake 13-15 mins. or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.