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Basic Baked Bread Bowl Artichoke Dip

May 20, 2011

I really love the taste of artichoke, but I have to admit, I hardly know how to cook or use a real artichoke.  The few times I’ve had fresh artichoke, they just didn’t seem worth the expense or hassle of biting that tiny, albeit delicious, bit of tender meat off the bottom of each individual leaf.  So when I have a craving for artichoke, I tend to go with the canned artichoke.

I’ve looked up recipes for artichoke dip on the internet before and it seems populated with the most complicated recipes possible.  You only really need a few items to make crowd worthy Artichoke Dip, baked in its own bread bowl.

Ingredients:

Round bread of your choosing such as rye, pumpernickel or sourdough.

1 can of artichoke hearts

1 package cream cheese

1/2 cup of sour cream

Few tablespoons of Parmesan cheese (you could even leave this out if you don’t have any on hand already)

Few tablespoons of seasoning: I can suggest a few ideas for seasoning since I use whatever I have on hand and often something different each time: vegetable oxo cube or onion soup mix or my favorite is “salad seasoning” which is a mixture of dried chopped onions, carrots, red peppers, garlic, etc.  A mixture of garlic powder and onion flakes and some random herbs will work too!  The list is flexible!

Place everything but the artichokes into a bowl and mash together with a fork: package of cream cheese, 1/2 cup of sour cream, 2 or 3 tablespoons each of the Parmesan cheese and the seasoning.

Chop up the artichokes roughly.

Add the artichokes to the cream cheese mixture.

Use a serrated knife to cut the top off the bread.  If you cut in at an angle, you can cut some of the middle out at the same time.

You may have to use your hands to get the rest of the centre of the bread out, to make a nice bowl.

Slice the top and middle sections you just removed into 1 or 2 inch squares for dipping.  Fill the bread bowl with the dip.  Arrange the bread bites around the bread bowl on a cookie sheet and bake at 375 degrees for about 35 minutes.

After baking, you can use your serrated knife to cut slices in your bowl edges for easier pulling if you like.  Either way, your guests will leave grinning!  Cheers.

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From → Appetizers

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