1 16oz sourdough bread round
4 oz cream cheese, softened
1/2 c. milk
1 can artichoke hearts, drained/chopped
1 1.4 oz envelope vegetable soup mix
1 garlic clove, pressed
2 Tbs. lemon juice
8 oz sour cream
grated fresh parmesan cheese
Preheat over to 450. Slice bread into 1 inch cubes.
In microwave safe bowl, whisk cream cheese until smooth. Add milk and cream to cheese, whisk until smooth. Add artichokes, soup mix, and garlic. Mix well. Microwave on high 5-7 minutes until mixture is hot (do not boil). Stir in lemon juice. Pour into a baking dish that holds 2-3 cups. Grate parmesan cheese over the top, and bake for 15-20 minutes. Serve with bread cubes.
Or... make a bread bowl from another round, add dip into the middle of the bowl, place on baking stone and bake the same way. You can add the bread cubes around the bread bowl and toast them at the same time. Both ways are yummy!