2 16-oz sourdough bread rounds (about 6 inches diameter), divided
4 oz cream cheese, softened
1/2 cup 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
1 garlic clove, pressed
1 container (8 oz) sour cream
Grated fresh Parmesan cheese (optional)
Preheat oven to 450°F. Slice off top of one bread round to create a lid; set lid aside. 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. Arrange bread cubes around bowl; spray with vegetable oil.
Whisk cream cheese until smooth. Add milk to cream cheese; whisk until smooth. Chop artichokes and add with soup mix and garlic to bowl; mix well. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon to measure 2 tablespoons of juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
If desired, grate Parmesan cheese over bread bowl and bread cubes. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.
Yield: 12 servings (about 2 cups dip).
Recipe courtesy Gary Gilligan
Sacramento & Company