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1 large round loaf sourdough bread
1/2 cup butter or margarine
1 bunch green onions, chopped
8 cloves garlic, minced
1 package (8 ounces) cream cheese, softened (or reduced-fat or no-fat cream cheese)
2 cups sour cream (or reduced-fat or no-fat sour cream)
3/4 pound cheddar cheese, shredded (or reduced-fat cheese)
1 can (10 ounces) water-packed artichoke hearts, drained and chopped
2 French baguettes, thinly sliced
Cut a slice, about 5 inches in diameter, off top of sourdough bread; reserve slice.
Remove center portion of bread, leaving a shell. Save bread pieces for bread crumbs
or stuffing. In a skillet, heat 4 tablespoons of the butter; lightly saute onions and
half of the garlic. Remove from heat and add cream cheese, sour cream, and cheddar
cheese; mix well. Fold in artichoke hearts. Put mixture into
bread shell; cover with reserved slice of bread. Wrap in heavy foil and bake in
electric oven at 350° F for 1 hour. In a small skillet, heat remaining 4 tablespoons
butter; add remaining minced garlic and saute lightly. Pour butter mixture over
sliced baguettes; wrap in foil. Bake with dip for the last 10 to 15 minutes. To eat,
dip bread slices into artichoke dip. Remaining bread shell can be served with soup or
salad.
Recipe makes about 20 servings.
Source: Hawaiian Electric Company, Dec 2005 newsletter.
1/2 cup butter or margarine
1 bunch green onions, chopped
8 cloves garlic, minced
1 package (8 ounces) cream cheese, softened (or reduced-fat or no-fat cream cheese)
2 cups sour cream (or reduced-fat or no-fat sour cream)
3/4 pound cheddar cheese, shredded (or reduced-fat cheese)
1 can (10 ounces) water-packed artichoke hearts, drained and chopped
2 French baguettes, thinly sliced
Cut a slice, about 5 inches in diameter, off top of sourdough bread; reserve slice.
Remove center portion of bread, leaving a shell. Save bread pieces for bread crumbs
or stuffing. In a skillet, heat 4 tablespoons of the butter; lightly saute onions and
half of the garlic. Remove from heat and add cream cheese, sour cream, and cheddar
cheese; mix well. Fold in artichoke hearts. Put mixture into
bread shell; cover with reserved slice of bread. Wrap in heavy foil and bake in
electric oven at 350° F for 1 hour. In a small skillet, heat remaining 4 tablespoons
butter; add remaining minced garlic and saute lightly. Pour butter mixture over
sliced baguettes; wrap in foil. Bake with dip for the last 10 to 15 minutes. To eat,
dip bread slices into artichoke dip. Remaining bread shell can be served with soup or
salad.
Recipe makes about 20 servings.
Source: Hawaiian Electric Company, Dec 2005 newsletter.
