Recipe#9615
Title: Cheese Baked Dip
From: deuzie@bcfreenet.seflin.lib.fl.us (Donna Lafrance)Newsgroups: rec.food.recipes
Subject: Cheese Baked Party Dip
Message-ID: <34hmrs$44c@bcfreenet.seflin.lib.fl.us>
Date: Thu, 8 Sep 1994 00:18:07 -0400 (EDT)
Organization: SEFLIN Free-Net - Broward
Cheese Baked Party Dip
Great dip all of your guests will enjoy!1 large loaf dark bread, unsliced (round works best)
2 tablespoons butter
1 bunch green onions, chopped
6 cloves fresh garlic, minced finely
8 ounces cream cheese at room temperature
16 ounces sour cream
12 ounces cheddar cheese, grated (mild or medium sharp)
1 can (14 oz.) artichoke hearts, drained and cut into quarters (packed
water, not marinated) (Optional)
Preheat oven to 350 degrees. Cut a hole in the top of the bread loaf
about 5 inches in diameter. If you wish, make a zigzag pattern to be
decorative. Remove soft bread from cut portion and discard. Reserve
crust to make top for loaf. Scoop out most of the soft inside portion
of the loaf and save for other purposes, such as stuffing or bread
crumbs.
In butter, saute green onions and garlic until onions wilt. Do not
burn! Cut cream cheese into small chunks, add onions, garlic, sour
cream and cheddar cheese. Mix well. Fold in artichoke hearts. Put
all of this mixture into hollowed-out bread and wrap in a double
thickness of heavy-duty aluminum foil.
Bake in preheated oven for 1 1/2 to two hours. When ready, serve using
thin slices of garlic bread to dip out sauce.
Makes 16 to 20 appetizer servings.
(Hint: if any leftovers, Makes a great breakfast snack, just pop in the
toaster oven and enjoy!)
Donna
--
Donna Lafrance
deuzie@bcfreenet.seflin.lib.fl.us