Cheesy Artichoke Dip in a Sourdough Bowl

Happy Thursday everyone! I had to recheck my calendar but it’s true: Thanksgiving is in one week. It seems like November just started. Soon it will be Christmas. Can you believe it? But lets not forget Thanksgiving. This year my family and I will be heading over grandma’s. I’m expecting anywhere from twenty to thirty relatives at Thanksgiving this year. Yeah, it’s a big group when the relatives get together. The dish I’ll be bringing this year is a cheesy artichoke dip.

Cheesy Artichoke Dip in a Sourdough Loaf

It’s so hearty and yummy that it makes a perfect appetizer for the chilling holiday season. Making it in a sourdough loaf not only adds flavor, but also is a great serving dish. You can also make the center into croutons for plenty of bread for dipping. This cheesy, rich, gooey dip is fantastic for any party especially Thanksgiving.

For this yummy artichoke dip you will need:

  • 14 oz. can of quartered artichoke hearts
  • ½ cup shredded Parmesan cheese
  • ½ cup shredded cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup mayonnaise
  • 1/2 teaspoon garlic salt
  • Sourdough loaf
  • 1 round of brie
  • Olive oil and garlic salt
  • Crackers for dipping

Start by preheating the oven to 350° and then you can make the bowl for the dip.

Making Bread Bowl

Slice off the top of the bread and set aside for making croutons later. Next you need to cut around the inside of the sourdough loaf about a half inch or so from the edge. Scoop out the inside of the loaf and set that aside for more croutons. Because let’s face it, you can never have enough croutons. 😀 Then slice the sides of the bread bowl so you have pieces to pull off and dunk in the artichoke dip.

You can set the bread bowl aside for the time being and start on the dip.

Making Cheesy Artichoke Dip

Open and drain your can of artichoke hearts. You can use whole artichoke hearts and cut them into quarters or ones that are already quartered. Either way I’d also recommend pulling them apart either while you are mixing the dip or before. It’s not very pleasant getting an entire quarter of an artichoke heart when you aren’t expecting it.

Next add the Parmesan, cheddar, and mozzarella cheese along with the mayonnaise and garlic salt to the artichoke hearts. Mix everything together completely. You can set that aside and grab your bread bowl again.

Coat the bottom and up the sides of the bread bowl with olive oil. Brushing it on works fine just be more on the generous side. Next spread some garlic salt in the base of the bread bowl for a bit more seasoning. Then you need to slice the round of brie cheese into strips. Please careful not to cut them too thin. Place strips of brie in the bottom of the bowl and all around the sides. The brie acts like a damp keeping the dip from leak through the slices you made in the sides of the bowl. Scoop the dip into the bowl and place on a baking sheet. You should cover the top loosely with aluminum foil so the top doesn’t brown to quickly. Bake at 350° for 45-50 minutes removing the foil cover when the artichoke dip has 10-15 minutes left to bake.

If you want some delicious sourdough croutons to dunk, which I know you do, grab the leftover bread from the top and middle of the bread bowl.

Making Croutons

Slice the leftover bread to large chunks for easy dipping. Pour some olive oil over bread and mix until chunks are coated. Sprinkle some garlic salt on croutons and mix a bit more. You can even add some melted butter for even richer croutons. Line a baking sheet with aluminum foil and spread out croutons in a single layer. Bake at 350° for 15-20 minutes stirring them occasionally.

Once everything is baked and ready, all you need to do it arrange the artichoke dip, sourdough croutons, and some crackers on a platter and enjoy them with your guests.

Baked Cheesy Artichoke Dip

This dip is seriously yummy. Of course I had to try it out for all of you, and I kept going back for one more test. The trials of being a blogger. 😉 My family will be enjoying this dip on Thanksgiving. I might even make it for Christmas as well. You’ve really gotta try it. I’m sure your family and friends will love it too!

This is the season for fun, family, and lots of food. I’m sure your are set of Thanksgiving, but how’s your bakeware collection for the most taxing time of year, Christmas? Right now Heartland America has a great set of non-stick bakeware available.

Culinary Edge Copper Infused Ceramic Bakeware available at Heartland America

This four piece set of copper infused bakeware from Culinary Edge is perfect for your holiday baking needs. These ceramic baking pans are infused with copper for even baking. It also provides a great non-stick surface that won’t flake or peel off. They’re also dishwasher safe which make these pans even better for the busy holiday season.

I hope your kitchen is full of wonderful smells and delicious food this holiday season.Everyone here at Heartland America wishes you and your family a happy and safe Thanksgiving. Next time we meet, it’s my favorite holiday season, Christmas! I’ll be bringing you some DIY ornaments for your Christmas tree. Until then have a great Thanksgiving and remember you are always welcome at Home with Heartland.

Baked Cheesy Artichoke Dip
Cheesy Artichoke Dip in a Sourdough Loaf
Print Recipe
Cheesy and delicious artichoke dip in a sourdough loaf and baking the leftover bread into croutons for dipping.
Servings Prep Time
6-8 people 20 minutes
Cook Time
45-50 minutes
Servings Prep Time
6-8 people 20 minutes
Cook Time
45-50 minutes
Baked Cheesy Artichoke Dip
Cheesy Artichoke Dip in a Sourdough Loaf
Print Recipe
Cheesy and delicious artichoke dip in a sourdough loaf and baking the leftover bread into croutons for dipping.
Servings Prep Time
6-8 people 20 minutes
Cook Time
45-50 minutes
Servings Prep Time
6-8 people 20 minutes
Cook Time
45-50 minutes
Ingredients
Servings: people
Instructions
Cheesy Artichoke Dip
  1. Preheat oven to 350 degrees.
  2. Cut the top off the sourdough loaf and hollow out the center of loaf.
  3. Open and drain the can of artichoke hearts.
  4. Mix together artichoke hearts, Parmesan cheese, cheddar cheese, mozzarella cheese, mayonnaise, and garlic salt in a large bowl.
  5. Spread olive oil in the base of the bread bowl and season with garlic salt.
  6. Slice the brie wheel into strips and layer brie along the bottom and sides of the bread bowl.
  7. Spoon the artichoke mixture into the bread bowl.
  8. Place bread bowl on a baking sheet and loosely cover with aluminum foil.
  9. Bake at 350 for 45-50 minutes. Remove the foil cover 10 to 15 minutes before it finishes cooking.
Sourdough croutons
  1. Slice leftover bread and lid into medium size chunks.
  2. Toss bread chunks in olive oil and season with garlic salt.
  3. Line baking tray in aluminum foil and spread out bread chunks.
  4. Bake at 350 degrees for 15-20 minutes.
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