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
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
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.
0 Out of 5 from
You can add this Bread Bowl Artichoke dip recipe to your own private DesktopCookbook.