Saturday, August 30, 2008

Jill's Artichoke Dip in Bread Bowl

When I worked at PV, once a month (on payday) we would have a "pig out potluck" and would take turns bringing yummy foods for lunch. One month, our secretary Jill made this dip and I swear we were licking our plates clean and fighting over the crispy sections of the bread bowl. Oh man - I want some right NOW!

1 loaf of sourdough or french bread
1 can or bottle of artichokes (drained and chopped)
1 cup grated cheddar cheese
1 cup grated Monterrey Jack cheese
1 cup grated parmesan cheese
1 clove garlic, minced
1 small onion, chopped very fine
1 cup mayonnaise

Cut the top off and hollow out the loaf of bread. Mix all other ingredients together and scoop into the center of the loaf. Replace top, wrap well in tinfoil, place on baking sheet and bake in a 350 degree oven for 1 1/2 hours. If you remove it from the oven and it isn't browned and bubbly, unwrap the tinfoil, take the top off and return to the oven until it is. Serve warm with cubed bread, crackers or veggies. ***I buy an extra loaf of bread and cut it up for serving. The scooped out pieces of bread are never enough.

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