The 1- Minute Chef (Bread Bowl Artichoke Dip)
2 Sourdough Bread Rounds, Divided
Vegetable Oil or Aerosol Vegetable Oil
4 Ounces Cream Cheese, Softened
1/2 Cup of Milk
1 (14- ounce) Can Artichoke Hearts in Water, Drained
1 (1.4- ounce) Envelope Vegetable Soup Mix
1 Garlic Clove, Pressed
2 Tablespoons Lemon Juice
1 (8- ounce) Container Sour Cream
Grated Fresh Parmesan Cheese (optional)
Preheat oven to 450° F
Slice off the top of one bread round to create a lid; set th lid aside. Remove the center of bread round to form a 41/2 inch wide and 2 inch deep well for the dip. Slice the center of the first and the entire second bread round into 1 inch cubes. Place the bread bowl on the center of the baking sheet.
Arrange bread cubes around the bowl; brush or spray with vegetable oil.
In a mixing bowl, whisk cream cheese until smooth. Add milk; whisk until smooth. Chop Artichokes and addwith soup mix and garlic; mix well. Microwave on HIGH for 5 to 7 minutes or until hot. Stir in sour cream and lemon juice; pour into bread bowl. Grate Parmesan cheese over the bread bowl and cubes. Lean lid against bread bowl.
Bake 13 to 15 minutes or until bread cubes and the top of the dip are golden brown. Remove from the oven; serve immediately.
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