Ingredients for Artichoke Dip That's Always In Demand
- 1 (1 1/2 pound) round sourdough loaf
- 1 1/2 cups mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 (14 ounce) can artichoke hearts, packed in oil, drained & chopped
- 4-5 garlic cloves, minced
- 1 (8 ounce) package cream cheese, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried Italian seasoning (optional)
- 1/4 cup melted butter
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How to Make Artichoke Dip That's Always In Demand
- Preheat oven to 350°F (175°C).
- In a food processor, combine garlic and artichoke hearts. Pulse until coarsely chopped but not completely pureed.
- Add mayonnaise, softened cream cheese, Parmesan cheese, salt, pepper, and Italian seasoning (if using) to the food processor. Blend until completely smooth and creamy.
- Carefully cut out the inside of the sourdough loaf to create a bowl, leaving about a 1-inch border. Cut the removed bread into bite-sized pieces.
- Brush the inside and outside of the sourdough bowl with melted butter.
- Score the edges of the sourdough bowl several times to allow it to easily break apart later.
- Arrange the bread chunks around the sourdough bowl on a baking sheet.
- Fill the sourdough bowl with the artichoke dip.
- Bake for 15-20 minutes, or until the dip is heated through and bubbly, and the bread is golden brown.
- Let cool slightly before serving. Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
31g
Fat
50g
Carbs
9g
