As good as gone dipFrom jaie 9 years ago
- 1 large round loaf dark bread, unsliced shopping list
- 1 bunch scallions, chopped shopping list
- 6 cloves garlic, finely minced shopping list
- 2 tablespoons butter shopping list
- 8 ounces cream cheese, softened and cut into chunks shopping list
- 2 cups sour cream shopping list
- 12 ounces cheddar cheese, grated shopping list
- 1-14 ounce can artichoke hearts, water-packed, cut into pieces shopping list
- OR 1-10 ounce package frozen chopped spinached thawed and drained well shopping list
- Serve with thin slices of garlic bread and/or bread cubes and/or crackers shopping list
How to make it
- Preheat oven to 350°.
- Cut a hole from the top of the bread round about 5 inches across. Make a "top cap" for the loaf, set aside.
- Note: If you want it more decorative, make it a zig-zag cut around.
- Scoop out most of the inside of the loaf, leaving enough on the bottom and sides to make it a "bowl".
- Use the bread "guts"as cubes for dipping or save for later use as stuffing.
- In a skillet, sauté the scallions and garlic in butter until the scallions are wilted. Be careful NOT to burn the scallions!!!
- In a medium bowl, put cream cheese, scallions, garlic, sour cream and cheddar cheese.
- Mix well.
- Fold in artichoke hearts or spinach.
- Fill the hollowed out bread bowl with the mixture.
- Replace the top cap of bread bowl.
- Wrap the bowl in double thickness of aluminum foil.
- Bake for 1-1/2 to 1-3/4 hours.
- Remove foil and put bread bowl on serving platter surrounded with garlic bread, bread cubes, and/or crackers.
- When the dip is gone, you're left with the bread that has really soaked up all the flavors from the dip. Break in up and go to town!!!!
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The Cookjaie Allentown, PA
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