Baked Artichoke Dip

It’s been a busy week with all four “kids” home for the holidays.  As I mentioned in my annual holiday newsletter, they are kids only in my memories.  Our oldest hit a big milestone birthday this year, and our remaining three are all young adults now.

I managed to crank out one appetizer this week which is the tried and true, popular baked artichoke dip.  About 20 years ago, a fellow twin mom brought it to a pot luck and handed out the recipe which was called “Garlic Cheese Dip.”  It is your basic artichoke dip with lots of cheese and garlic and quite delicious.  If you serve this along with the baked stuffed mushrooms I posted recently (a very easy, very yummy appetizer), you’ll have some very happy guests.

This dip makes a really nice presentation when baked in a bread bowl and would make a welcome addition to an appetizer table if you’ve been invited to a New Year’s party.  I’ve taken it straight from the oven, wrapped in foil; and, by the time I got to a friend’s home, it had set and was the perfect temperature for dipping.

Whether you stay home or go out to celebrate on Saturday night, I wish you a safe, fun, and Happy New Year!

Baked Artichoke Dip

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Ingredients

  • 1 bunch of green onions or scallions
  • 8 large cloves garlic, minced
  • 8 oz. cream cheese
  • 12 oz. shredded cheddar cheese
  • 16 oz. sour cream
  • 14-oz. can of artichokes (in water)
  • 2 tbl. butter
  • Large, firm loaf of bread (round shape is nice)

Directions

Sauté green onions (or scallions) and garlic in butter until green onions are wilted.  Mix cream cheese and cheddar cheese.  Add green onions to cheese mixture.  Add sour cream and stir in to combine.  Drain artichokes, chop, and add to cheese mixture.  Mix well.

Hollow out the loaf of bread, leaving at least a 1/2 inch all around.  Use trimmed out bread for another purpose.

Fill with cheese mixture.

Completely cover bread with aluminum foil.

Place bread on a cookie sheet and bake at 350o for 1½ hours.  Remove from oven and let it stand for 10 to 15 minutes to cool and firm up before serving.

Serve with firm chips, such as pita chips or bagel chips.

Fran’s Notes

If you cannot fit all of the artichoke dip in the bread bowl, place remaining dip in a small casserole dish, covered, and bake separately.  It will take less time to bake than the bread bowl, so check after 45 minutes.  It should be brown and bubbly around the edges.  Let it sit for 15 minutes, and it will firm up.

Source:   From a fellow twins club mom

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