Bread Bowl Artichoke Dip - Pampered Chef
- 2 (16 ounce) sourdough bread rounds, divided (about 6-in. diameter)
- vegetable oil
- 4 ounces cream cheese, softened
- 12 cup milk
- 1 can (14 ounce) water-packed artichoke hearts, drained
- 1 envelope (1 1/2 ounce) vegetable soup mix, (or 2 envelopes)
- 1 garlic clove, pressed
- 1 lemon
- 1 container (8 ounce) sour cream
- parmesan cheese, Grated fresh (optional)
DirectionsPreheat oven to 450F 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 4 1/2-inch-wide and 2-inch-deep well for dip.
Slice center of first and entire second bread round into 1-in.
Place bread bowl on center of Large Round Stone with Handles.
Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.
In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk.
Add milk to cream cheese; whisk until smooth.
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.
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.
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.