Garlic Artichoke Dip

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Garlic

Artichoke Dip

 

1 round loaf dark bread, unsliced

5 green onions,

chopped

6 garlic cloves, finely minced

2 tbsps. butter

8 ounces cream

cheese, room temperature

2 cups sour cream

12 ounces shredded sharp

cheddar

1 8 ounce can or jar non-marinated artichoke hearts

 

Preheat

oven to 350 degrees. Cut the top of the loaf of bread, and set aside. Scoop out

the soft part of the bread and reserve. In a skillet, sauté the green onions and

garlic in the butter until the they soften. Sauté at a lower heat and do not

scorch.Add the cream cheese, softened onions and garlic, sour cream, and

cheddar. Blend well. Drain the artichoke hearts and chop. Fold in to the cheese

mixture. Fill the hollowed out bread with the mixture. Replace the bread top and

wrap in a double thickness of heavy-duty aluminum foil. Bake for 1-1/2 hours.

Remove foil and the top of the bread loaf and serve. Serve with cut up pieces of

garlic toast, French bread, crackers or bagel chips. You can also toast the

pieces of chopped bread from the loaf and serve with the dip.