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Category: Appetizers & Dips<br><br><br><br>
Suitable for a: vegetarian<br><br><br><br>
Artichoke Dip<br><br><br><br>
6.5 oz jar of marinated artichokes<br><br>
8 oz package of cream cheese<br><br>
1/4 cup grated pecorino cheese<br><br>
1/2 cup mayonaise<br><br>
2 teaspoons freshly ground black & red pepper<br><br>
2 teaspoons sugar<br><br>
1 teaspooon sea salt<br><br><br><br>
sourdough bread boule<br><br>
baby carrots<br><br>
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.
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