Bread Bowl Artichoke Dip - Pampered Chef

Total Time: 23 mins Preparation Time: 10 mins Cook Time: 13 mins

Ingredients

• 2 (16 ounce) sourdough bread rounds, divided (about 6-in. diameter)
• vegetable oil
• 4 ounces cream cheese, softened
• 1/2 cup milk
• 1 (14 ounce) can water-packed artichoke hearts, drained
• 1 (1 1/2 ounce) envelope vegetable soup mix (or 2 envelopes)
• 1 garlic clove, pressed
• 1 lemon
• 1 (8 ounce) container sour cream
• parmesan cheese, grated fresh (optional)

Recipe

• 1 preheat oven to 450°f 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 4½-inch-wide and 2-inch-deep well for dip. slice center of first and entire second bread round into 1-in. cubes. place bread bowl on center of large round stone with handles. arrange bread cubes around bowl; spray with vegetable oil using kitchen spritzer.
• 2 in classic batter bowl, whisk cream cheese until smooth using stainless whisk. add milk to cream cheese; whisk until smooth.
• 3 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®.
• 4 microwave on high 5-7 minutes or until hot (do not boil). juice lemon using juicer to measure 2 tbsp juice. stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
• 5 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.