1 can (398 ml) artichoke hearts in water, drained and chopped
1 40 g envelope or one 51 g box (2 envelopes) vegetable soup mix
1 garlic clove, pressed
8 oz (250 g) sour cream
2 tbsp (30 ml) lemon juice
Grated fresh Parmesan cheese. (optional)
Prehear oven to 450 F. Slice off top of one bread round to create a lid. Carefully remove center of bread round to form a 4 1/2 inch wide and 2 inch deep well for dip. Clice center of first and entire second bread rund into `1 inch cubes. Place bread bowl on center of Large round stone. Arrange bread cubes around gowl. Spray with vegetable oil.
In Classic Batter Bowl whisk cream cheese until smooth. Add milk;whisk until smooth. Add artichokes, soup mix and garlic; mix well. Microwave on High 5-7 minutes or until hot (do not boil). Add sour cream and lemon juice to hot artichoke mixture; pour into bread bowl.
If desired, grate parmesan cheese over bread bowl and bread cubes. Lean lid against bread bowl. Bake 13-15 minutes or until top of dip is golden brown.
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