Bread Bowl Artichoke Dip

This is a super yummy Pampered Chef recipe that was requested by my friend Kathie for her sister Verenda’s baby shower today.  (It’s her first and she’s having a girl!)

2 (16 oz) sourdough bread rounds (about 6″ in diameter), divided (I prefer to use 1 sourdough round and 1 sourdough baguette)

oil or cooking spray

4 oz cream cheese, softened

1/2 cup milk

1 (14 oz) can artichoke hearts in water, drained

1 (1.4 oz) envelope or 1 (1.8 oz) box (2 envelopes) vegetable soup mix

1 garlic clove, pressed

1 lemon

1 (8 oz) container sour cream

grated fresh Parmesan cheese

Heat oven to 450.  Slice top off of 1 bread round to create a lid.  Carefully remove center of bread round to form a 4 1/2″ wide and 2″ deep well for dip.  Slice center of first round (what you’ve pulled out to make the well) and entire second round (or baguette) into 1″ cubes for dipping.  Place bread bowl in center of large pizza stone.  Arrange bread cubes around bread bowl and spray with oil or cooking spray.  (I spray bread bowl and lid too.)  In microwave safe bowl, whisk cream cheese until smooth.  Add milk to cream cheese and whisk until smooth again.  Chop artichokes with Food Chopper.  Add artichokes, soup mix and garlic to cream cheese mixture and mix well.  Microwave on high 5 – 7 minutes or until hot (do not allow to boil).  Juice lemon to measure 2 tablespoons juice.  Stir in lemon juice and sour cream then pour entire mixture into bread bowl.  Grate cheese over bread bowl, dip and bread cubes.  Lean lid against bread bowl.  Bake 13 – 15 minutes or until bread and top of dip are golden brown.

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