1 16 oz sourdough bread round
4 oz cream cheese, softened
1/2 c milk
1 14 oz can artichoke hearts, drained and chopped
1 1/4oz envelope vegetable soup mix
1 garlic clove, pressed
2 TBLS lemon juice
1 8 oz container sour cream
grated fresh parmesan cheese

Preheat oven to 450*.  Slice bread into 1 in cubes.

In microwave safe bowl, whisk cream cheese until smooth.  Add milk and cream to cheese, and whisk until smooth.  Add artichokes, soup mix, and garlic.  Mix well.  Micro on high 5-7 min. until mixture is hot (do not boil).  Stir in lemon juice.  Pour into a baking dish that holds 2-3 cups.  Grate parmesan over top, and bake for 15-20 min.  Serve with bread cubes.

Or....make a bread bowl from another sourdough round, add dip into the middle of the bowl, place on a baking stone and bake the same way.  You can add the bread cubes around the bread bowl and toast them at the same time.  I've made it both ways, and they are both yummy!

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