Mom’s Artichoke Dip (to die for)

December 23, 2008 § 5 Comments


This recipe is ridiculously delicious and worth the splurge!

1 small/medium sourdough circular bread loaf
2 medium loaves sourdough bread
1 cup real mayo
1 cup full-fat sour cream
2 cups grated freshly grated parmesan cheese
2 cans artichoke bottoms, thoroughly rinsed
2-4 cloves garlic

(Some dip leftovers that didn’t make it into the bread bowl.)


1. With a sharp knife, cut top off circular bread.  Dig out insides and rip into bite-sized pieces.  Cut other loaves into bite-sized chunks.  Set aside.

2. In a food processor or blender, blend mayo, sour cream, parm, artichokes, and garlic until a fairly smooth puree.

3.  Spoon dip into the bread and bake in a 350 oven for 20 minutes.  Serve hot!  (I promise it’ll be devoured in minutes.)  Or, for a shortcut method, heat dip in a glass dish in the microwave until hot; then transfer dip to bread bowl and bake until edges of bowl are cripsy (about 10 minutes).

Diet Notes: Nut-free


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§ 5 Responses to Mom’s Artichoke Dip (to die for)

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