Here in the ‘burbs we have monthly potlucks. Our cul-de-sac gets together, rotating houses each month, and we eat, chat, drink, and the kids try not to kill each other.
We toasted to March last weekend, consumed our share of Skinny Girl margaritas, and ate some amazing BBQ. I was in charge of apps (*love*) this round, and made one of my favorite crown pleasers, an adapted Pampered Chef recipe of artichoke dip in a breadbowl. Delish, might I say.
Bread bowl + extra loaf of French or Italian bread
4 oz cream cheese, room temperature
1/2 cup milk
1 can artichokes, finely chopped
1 clove garlic, pressed
1 packet of vegetable soup mix (dry)
2 T lemon juice, fresh squeezed
1 8 oz container sour cream
2 T fresh parmesan cheese
Preheat oven to 450.
Beat cream cheese until smooth in a microwave safe bowl. Add milk, artichokes, garlic, and soup mix. Cover and microwave on high for 5-7 minutes until warmed (but not to boil).
While heating, scoop out bread bowl and cup additional loaf for 1 inch cubes (for dipping). Arrange bread cubes and bread bowl on cookie sheet and spray with olive oil cooking spray.
Once finished heating, remove dip from microwave and add lemon juice and sour cream. Stir and add to hollowed bread bowl. Sprinkle with parmesan cheese.
Bake at 450 for 13-15 minutes, until bread is golden brown.
Remove from oven and enjoy!
Image from marthastewart.com.