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