Bread Bowl Artichoke Dip
Pampered Chef

23 min / 10 min prep
serves 12, 1 bread bowl w/ dip

2 (16 oz sourdough bread rounds, divided (about 6-in diameter)
vegetable oil (in Pampered Chef spritzer, or just a vegetable oil spray)
4 oz cream cheese, softened
1/2 cup milk
1 (14 oz) can water-packed artichoke hearts, drained
1 (1 1/2 oz envelope vegetable soup mix (or 2 envelopes)
1 garlic clove, pressed
1 lemon
1 (8 oz) container sour cream
Parmesan cheese, grated, fresh (optional)

Preheat oven to 450 degrees. Slice off the 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-in. cubes. Place bread bowl on cookie sheet or cooking stone. Arrange bread cubes around bowl; spray with vegetable oil.

Whisk cream cheese until smooth. Add milk to cream cheese; whisk until smooth.

Chop artichokes (using PC's Food Chopper). Add artichokes, soup mix and garlic to cream cheese mixture; mix well.

Microwave on High 5-7 min, or until ho (do not boil). Juice lemon to measure 2 T. 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 min, or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

Personal note: Of course you could just make this in a bowl and serve it like any other artichoke dip, with veggies, chips or whatever.