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Recipe: Baked Party Dip
Similar Categories: Baked, Party, Dip
Baked Party Dip
Yield: 6 Servings
1 ea Round loaf dark bread
5 ea Green onions, chopped
6 ea Garlic cloves, crushed
2 tb Butter
8 oz Cheese, cream
2 c Cream, sour
12 oz Cheese, cheddar, shredded
1 cn Artichoke hearts
Bread should be unsliced. Preheat oven to 350. Cut a hole about 5" in
diameter in the top of the bread. (If you wish, make a decorative zigzag
pattern.) Reserve crusty part to make top for loaf. Scoop out most of soft
inside portion and save for another purpose. In skillet, saute green onions
and garlic in butter until onions wilt. Do not burn! Soften cream cheese
and cut into small chunks, then place in medium-sized bowl; add onions,
garlic, sour cream, and Cheddar. Mix well. Drain non-marinated artichoke
hearts and cut into quarters. Fold in artichoke hearts. Fill hollowed-out
bread with this mixture. Replace top of bread and wrap in a double
thickness of heavy-duty aluminum foil. Bake for about 1-1/2 hours. Remove
foil and top of bread and serve, using thin slices of warm garlic bread as
dippers.
Yield: 6 Servings
1 ea Round loaf dark bread
5 ea Green onions, chopped
6 ea Garlic cloves, crushed
2 tb Butter
8 oz Cheese, cream
2 c Cream, sour
12 oz Cheese, cheddar, shredded
1 cn Artichoke hearts
Bread should be unsliced. Preheat oven to 350. Cut a hole about 5" in
diameter in the top of the bread. (If you wish, make a decorative zigzag
pattern.) Reserve crusty part to make top for loaf. Scoop out most of soft
inside portion and save for another purpose. In skillet, saute green onions
and garlic in butter until onions wilt. Do not burn! Soften cream cheese
and cut into small chunks, then place in medium-sized bowl; add onions,
garlic, sour cream, and Cheddar. Mix well. Drain non-marinated artichoke
hearts and cut into quarters. Fold in artichoke hearts. Fill hollowed-out
bread with this mixture. Replace top of bread and wrap in a double
thickness of heavy-duty aluminum foil. Bake for about 1-1/2 hours. Remove
foil and top of bread and serve, using thin slices of warm garlic bread as
dippers.
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