Delicious Bread Bowl Artichoke Dip Recipe for Your Next Party

[dianevill]

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.

 

[jrstephens]

I bet it would be good with spinach in it too.

 

[pampcheflisa]

This recipe is AWESOME!!! We made it at our cluster meeting last Tuesday and it went over very well. I agree with you Diane about the lemon juice, I think it might be even better with it scaled back. I LOVE our new theme shows, the Game Day one is GREAT (especially for TX - a huge football state)!!!

I also thought it might be good to add spinach to it?? Hmm, something to try at home!!

 

[chefann]

You could probably add 1 box of frozen spinach, thawed and well drained (salad spinner!), and maybe a little mayo to keep it "loose." Of course, then you'd have more dip than would fit in the bread, so you'd have to bake some in a small stone.

 

[JAE]

I cannot wait to make this. Time to have some company over.

 

[heat123]

YUMMO! Is all I have to say! We had it today at our meeting!

 

[IAmChefJ]

Wow, that sounds awesome -- thanks for sharing!

I am looking forward to seeing the microwave Chilli Recipe (hint*hint).

 

[janetupnorth]

Wow, that sounds awesome -- thanks for sharing!

I am looking forward to seeing the microwave Chilli Recipe (hint*hint).

Wasn't this on CC already/ I thought we had this recipe around already...maybe I'm mistaken.

I don't have that one but I know ChefAnn does!

 

[chefann]

I think that one was on CC already - back when the DCB came out. Nope- I just looked. I don't remember this one. Sounds good!!Microwave White Chicken Chili3 whole heads garlic (about 48 cloves), unpeeled
3/4 tsp salt, divided
3 Tbsp olive oil, divided
2 poblano peppers
1 medium onion
1 1/2 pounds boneless skinless chicken thighs
2 Tbsp Southwestern Seasoning Mix
2 cans (15.5 oz each) Great Northern Beans, drained
1 jar (16 oz) salsa verdeUsing 5" Santoku knife, slice about 1/4 inch off pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle with 1/4 tsp of the salt and 2 Tb of the oil. Cover batter bowl with lid, microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.Meanwhile, finely dice peppers using Santoku knife. Chop onion using Food Chopper. Combine peppers and onion in DCB. Trim and finely dice chicken thighs using boning knife. Add chicken, seasoning mix, remaining 1/2 tsp salt and 1 Tb oil to baker; mix well using master scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave on HIGH an additional 4-6 minutes or until chicken is cooked through. Meanwhile, gently squeeze cooked garlic from heads into batter bowl. Discard skins. Mash using Mix 'n Masher. Add beans and salsa to batter bowl. Transfer bean mixture to DCB, mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through. Yield: 8 servings (8 cups)===
I might just have to make this for dinner tonight!

 

[janetupnorth]

Hello garlic!

 

[cathyskitchen]

OMG, I love bread bowl ANYTHING! I'm totally making this for my cluster meeting next week!

 

[chefann]

Hello garlic!

I know! And what a great opportunity to educate our customers about the difference between a head and a clove.

 

[janetupnorth]

I know! And what a great opportunity to educate our customers about the difference between a head and a clove.

Yeah, 48 heads would be dangerous...you'd smell that chili clear in MI! (Since the winds head east...)

 

[Cindycooks]

In the Artichoke Dip - I dont see the sour cream listed in the ingredients - but later it calls for stirring it into the dip with the lemon juice. Diane, can you correct it? I'm sure you just forgot to type it in!

Cant wait to try these. I make a crock pot chicken chili already - this one sounds yummy and can you say GARLIC!!!!

 

[janetupnorth]

Bread Bowl Artichoke Dip2 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 container (8 oz.) 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.Note: It takes only 8 oz. sour cream, most come in 16 oz.

 

[janetupnorth]

Above is Diane's post edited to include it.

 

[Cindycooks]

thanks Janet!

 

[DessertDivaFL]

THANK YOU
THANK YOU
THANK YOU
For those of us who didn't get to go to NC we appreciate the posting of these new recipes! Is there a special place on this site where all the new recipes are being posted?

 

[dianevill]

Thanks for fixing it, Janet!

Sorry, everyone else!

 

[monica.dixon]

I make a white chicken chili similar to this but stir in 16 oz of sour cream at the end! I have won chili cook off's with it.... i dont use as much garlic but coat my chicken in garlic salt before boiling it. YUMMM

 

[christinaspc]

Thanks for posting I can't wait to try them.

 

[colegrovet]

I made it for our cluster meeting the monday after we got back from NC (Wave 1). There was nothing left when we got done...

We all thought of adding crabmeat to it...

 

[kkimpinski]

"Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer." Has anyone made the bread bowl artichoke dip and omitted this step? I'm not a big fan of the kitchen spritzer. Any other ideas?

 

[Teresa Lynn]

yep do what I did serve it with crackers!!

for the mediterranean dip I am brushing the bread (didn't want the pitas) with my basting brush I put garlic canola oil in a pinch bowl shows more higher priced items

 

[PamperedDor]

"Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer." Has anyone made the bread bowl artichoke dip and omitted this step? I'm not a big fan of the kitchen spritzer. Any other ideas?

Use your silicone brush and lightly coat with oil -

 

[tlag1986]

I like to take a small loaf bread, cut thinly, and lay around the bowl. Otherwise it is hard to get the dip on the small cubes. I think the dip is too dense to work with on the cubes.

 

[kkimpinski]

Thanks for the quick replies. I did think of using the silicone basting brush (which I love) and brushing the oil on. It's nice to hear that others had the same thoughts/ideas.

One more question. Did everyone grate the parmesan cheese over top? I would like to demo the new grater but my small town grocery store does not carry fresh parmesan. It is just as good without?

 

[kkimpinski]

Bumping...just wondering if everyone grated the fresh parmesan cheese overtop or omitted this step.

 

[pamperedlinda]

Bumping...just wondering if everyone grated the fresh parmesan cheese overtop or omitted this step.

I use the cheese.

 

[Jess_K]

I thought the cheese was a great addition, haven't tried it without.