Baked artichoke party dip

Yield: 1 Servings

Measure Ingredient
1 Loaf large dark rye bread
2 tablespoons Butter
1 bunch Green onions; chopped
6 Cloves of fresh garlic; minced finely, up to 8
8 ounces Cream cheese; at room temp.
16 ounces Sour cream
12 ounces Shredded cheddar cheese
1 can (14 oz.) artichoke hearts; drained and cut into quarters (water packed not marinated)

I was just mixing this up for a party I'm having on Sunday and thought you all would enjoy the recipe. This is soooooo good and simple. I always hope to have leftovers and I end up eating it for lunch (or even dinner) the next day. It comes from the Mr. Food Cookbook - OH, It's So Good - Cut a hole in the top of the bread loaf about 5 inches in diameter. Remove soft bread from cut portion and discard. Reserve crust to make top for loaf. Scoop out most of the soft inside portion of the loaf and save for other purposes, such as stuffing or dried bread crumbs. In the butter, saute the green onions and the garlic until the onions wilt. Cut the cream cheese into small chunks, add the onions, garlic, sour cream and cheddar cheese. Mix well. Fold in artrichoke hearts, Out all of this mixture into hollowed out bread. Place top on bread and wrap in a couble thickness of heavy duty aluminum foil. Bake in 350 degree oven for 1½ hours. When ready, remove foil and serve, using cocktail rye bread to dip out the sauce.

Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on Jun 05, 1998

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