Ingredients
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1
-
500
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1
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340
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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!
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Steps
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1
Done
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Toss the Garlic and Artichoke Hearts Into a Food Processor. Blend Until Chunky. |
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2
Done
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Add Rest of Ingredients and Blend Until Smooth. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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Eat Hot, or Cold If You Wish. Leftover Will Stay in Fridge Until Next Day. |
