Ingredients
-
1
-
500
-
1
-
340
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Artichoke Dip That’s Always in Demand, This dip came from a family friend about 7 years ago Its the most requested item I’ve ever seen People always expect me to make it for every little event and get quite upset when there isn’t a warm dip item about I tend to keep the ingredients on hand so I can whip up a batch if its called for , One of my PAC picks Spring 2007 I had to use a French boulle as I couldn’t get my hands on a sourdough round I didn’t care for it (too used to spinach/artichocke dips) so I sent it to my son’s and he and his girls loved it So thanks to David I’m guessing he’d begiving you a four-star review Thanks for sharing!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
1
Done
|
Toss the Garlic and Artichoke Hearts Into a Food Processor. Blend Until Chunky. |
2
Done
|
Add Rest of Ingredients and Blend Until Smooth. |
3
Done
|
Cut Center Out of Sourdough to Form a Bowl and Cut Top Into Bite Sized Chunks. Make Slits in Bowl Edges So It Can Be Broken Apart Later. |
4
Done
|
Put Onto Baking Sheet With Bread Chunks Around It. Fill With Dip and Bake at 350 Degrees For 10-20 Minutes or Until Warmed Through. |
5
Done
|
Eat Hot, or Cold If You Wish. Leftover Will Stay in Fridge Until Next Day. |