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Dip, Baked Artichoke-Cheese (D)
Source: Epicurious
Serves: 6

1 large round loaf dark bread, (about 2 pounds), unsliced
1 bunch scallions, chopped
6 cloves garlic, finely minced
2 tablespoons butter or margarine
1 8-ounce package cream cheese, cut into small chunks and softened
2 cups sour cream
3 cups mild or medium Cheddar cheese, grated
1 14-ounce can artichoke hearts (water-packed, not marinated, drained and cut into quarters
Garlic bread, for serving

Preheat oven to 350°F.

Cut a hole about 5" in diameter in the top of the bread. (If you wish, make a decorative zigzag pattern.) Reserve crusty part to make top for loaf. Scoop out most of the soft inside portion of the loaf and save for another purpose, such as stuffing or bread crumbs.

In a skillet, sauté the scallions and garlic in the butter until scallions wilt. Do not burn!

Place the cream cheese in a medium sized bowl; add the scallions, garlic, sour cream, and Cheddar cheese. Mix well. Fold in the artichoke hearts. Fill hollowed-out bread with this mixture. Replace top of bread and wrap in a double thickness of heavy-duty aluminum foil.

Bake for about 1-1/2 to 1-3/4 hours. Remove foil and top of bread and serve, using thin slices of warm garlic bread as dippers.

The best part of this dish is when the dip is gone and all you have left is the bread, which is soaked in all those delicious ingredients. Just break the bread up and pass it around!

Posted by Tracey Trachtman

Nutritional Info Per Serving: N/A