dianevill
Gold Member
- 2,539
I made this new recipe tonight for some visitors (a host and her daughter that stopped over to close a show) and they gave it a big :thumbup:. I would definitely do this recipe at shows. I would make one change for sure. The recipe calls for 2 T lemon juice. I thought it made it just a little too sour when dipped with the sour dough bread. I would cut back to about a tablespoon next time (it didn't taste too sour by itself, just with the sour dough bread). To save a little money, you could buy one round and use the inside bread for cubes, and then also serve with crackers and/or carrots. Next time, I want to try the Knorr Spinach mix instead of the vegetable mix. I bet that would be good!
Here's the recipe for anyone who doesn't have it yet and can't wait!
Bread Bowl Artichoke Dip
2 16 oz sourdough bread rounds (about 6" in diameter), divided
Vegetable oil (I used the garlic canola oil)
4 oz softened cream cheese
1/2 c milk
1 can (14 oz) artichoke hearts in water, drained
1 1.4 oz envelope or one 1.8 oz box (2 envelopes) vegetable soup mix (I found Knorr brand)
1 garlic clove, pressed
1 lemon
1 8 oz container sour cream
Grated fresh Parmesan cheese, optional (definitely use it!)
1. Preheat oven to 450. Slice top off of one bread round to create a lid. 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 inch cubes. Place bread bowl on center of Large ound Stone with Handles. Arrange bread cubes around bowl; spray with oil.
2. In Classic Batter Bowl, whisk cream cheese until smooth. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic to batter bowl; mix well. Microwave on high 5-7 minutes or until hot -do no boil (mine only took 4 and it started to brown on the edges). Juice lemon to measure 2 T juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
3. If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl (I sprayed this with oil and grated Parmesan cheese over it, too. Made it pretty). Bake 13-5 minutes or until bread cubes and top of dip are golden brown. REmove from oven; serve immediately.
Here's the recipe for anyone who doesn't have it yet and can't wait!
Bread Bowl Artichoke Dip
2 16 oz sourdough bread rounds (about 6" in diameter), divided
Vegetable oil (I used the garlic canola oil)
4 oz softened cream cheese
1/2 c milk
1 can (14 oz) artichoke hearts in water, drained
1 1.4 oz envelope or one 1.8 oz box (2 envelopes) vegetable soup mix (I found Knorr brand)
1 garlic clove, pressed
1 lemon
1 8 oz container sour cream
Grated fresh Parmesan cheese, optional (definitely use it!)
1. Preheat oven to 450. Slice top off of one bread round to create a lid. 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 inch cubes. Place bread bowl on center of Large ound Stone with Handles. Arrange bread cubes around bowl; spray with oil.
2. In Classic Batter Bowl, whisk cream cheese until smooth. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic to batter bowl; mix well. Microwave on high 5-7 minutes or until hot -do no boil (mine only took 4 and it started to brown on the edges). Juice lemon to measure 2 T juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
3. If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl (I sprayed this with oil and grated Parmesan cheese over it, too. Made it pretty). Bake 13-5 minutes or until bread cubes and top of dip are golden brown. REmove from oven; serve immediately.
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