Bread Bowl Artichoke Dip

Ingredients:
2 16 oz sourdough bread rounds (about 6-
in.diameter), divided
Vegetable oil
4 oz cream cheese, softened
1/2 cup milk
1 can artichoke hearts in water, drained
1 1.4-oz envelope or one 1.8-oz box (2 envelopes)
vegetable soup mix (onion soup mix works great
too)
1 garlic clove, pressed
1 lemon
8 oz sour cream
Grated fresh Parmesan cheese (optional)
1. Preheat oven to 450°F. Slice off top of one bread round to create a lid; set lid aside. Carefully remove center
of bread round to form a 4 1/2-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second
bread round into 1-in. cubes. Place bread bowl on center of large cookie sheet. Arrange bread cubes around
bowl; spray with vegetable oil.
2. In batter Bowl, whisk cream cheese until smooth . Add milk to cream cheese; whisk until smooth. Chop
artichokes. Add artichokes, soup mix and garlic pressed into batter bowl; mix well using. Microwave on HIGH
5-7 minutes or until hot (do not boil). Juice lemon to measure 2 tbsp juice. Stir juice and sour cream into
artichoke mixture; pour into bread bowl.
3. If desired, grate Parmesan cheese over bread bowl and bread cubes. Lean lid against bread bowl. Bake 13-
15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.