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