VeggieBoards - Reply to Topic
Thread: Artichoke Dip Reply to Thread
Title:
Message:
Trackback:
Send Trackbacks to (Separate multiple URLs with spaces) :
Post Icons
You may choose an icon for your message from the following list:
 

Register Now

In order to be able to post messages on the VeggieBoards forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
If you do not want to register, fill this field only and the name will be used as user name for your post.
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:

Log-in


  Additional Options
Miscellaneous Options

  Topic Review (Newest First)
09-06-2006 12:30 PM
nora_lee Category: Appetizers & Dips



Suitable for a: vegetarian



Artichoke Dip



6.5 oz jar of marinated artichokes

8 oz package of cream cheese

1/4 cup grated pecorino cheese

1/2 cup mayonaise

2 teaspoons freshly ground black & red pepper

2 teaspoons sugar

1 teaspooon sea salt



sourdough bread boule

baby carrots

broccoli



Preheat the oven to 200 degrees. Mix together the dip in a bowl. Take the sourdough bread boule and carve out a boule with bread knife. Save the bread from the inside and the bread cap. Put the artichoke dip in side of the boule. If you want the bread boule to be very crispy, put the artichoke dip in directly. If you want the bread boule to be soft and not as crispy,zap the artichoke dip in the microwave for two minutes before putting it in the bread boule. Put the whole shebang in the oven for 10-15 minutes, keep an eye on the bread boule, make sure it doesn't get too dark. Serve with baby carrots, broccoli and the remainder of the bread boule.

Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off