Speaking of artichokes... Best Artichoke dip EVER!!!


This is a Pampered Chef recipe that I make this for A LOT of dinner parties, events and gatherings and then ENTIRE bowl is always completely gone!!!!

Bread Bowl Artichoke Dip

2  16 oz (450 g) sourdough bread rounds (about 6-in./15-cm diameter), divided

Vegetable oil

4  oz (125 g) cream cheese, softened

1/2  cup (125 mL) milk

1  can (14 oz or 398 mL) artichoke hearts in water, drained

1  1.4-oz (40-g) envelope or one 1.8-oz (51-g) box (2 envelopes) vegetable soup mix

1  garlic clove, pressed

1  lemon

8  oz (250 g) sour cream

Grated fresh Parmesan cheese (optional)

1.  Preheat oven to 450°F (230°C). 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 4 1/2-inch-wide (12-cm) and 2-inch-deep (5-cm) 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 using Kitchen Spritzer.

2.  In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. 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(R). Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp (30 mL) juice. Stir juice and sour cream into hot 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.

Yield: 12 servings (about 2 cups/500 mL dip)


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