Bread Bowl Artichoke Dip
Ingredients
- 2 sourdough bread rounds (about 6-in. diameter)
- Vegetable oil
- 4 ounces cream cheese, softened
- ½ cup milk
- 1 can (14 oz) artichoke hearts in water, drained
- 2 envelopes vegetable soup mix
- 1 garlic clove, pressed
- 1 lemon
- 1 container (8 oz) sour cream
- Grated fresh Parmesan cheese (optional)
Directions:
- Preheat oven to 450°F.
- Using Color Coated 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 4½-inch-wide and 2-inch-deep well for dip.
- Slice center of first bread round (that you cut out of the bread “bowl”) and entire second
- bread round into 1-in. cubes.
- Place bread bowl on center of Large Round Stone with Handles.
- Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.
- In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk.
- Add milk to cream cheese; whisk until smooth.
- Chop artichokes using the Food Chopper.
- Press the clove of garlic with Garlic Press.
- Add artichokes, vegetable soup mix and garlic 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 hot artichoke mixture; pour into bread bowl.
- If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater.
- Lean lid against bread bowl and bake 13-15 minutes or until bread cubes and top of dip are golden brown.
- Remove from the oven and serve immediately. Yield: 12 servings
No comments:
Post a Comment