Bread Bowl Artichoke Dip
Baked and served in a bread bowl, this rich, flavor-packed dip is perfect for your next party.
- 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)
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.
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®. 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 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. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.
- about 2 cups (500 mL) dip
12 servings of about 2 tbsp (30 mL) dip and 4 bread cubes
Nutrients per serving:
Calories 220, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 29 g, Protein 7 g, Sodium 610 mg, Fiber 2 g
To soften cream cheese, microwave on HIGH 15-30 seconds or until very soft. Whisk until smooth.