Cheesy Artichoke Dip Stuffed Bread
Hollowed sourdough bread stuffed with a hot cheesy artichoke dip and baked until bubbly for pull apart sharing
PRINT PINServings 8
INGREDIENTS
Bread
- 1 large round sourdough boule
- 1 tbsp olive oil.
Filling
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 14 oz canned artichoke hearts drained and chopped
- 2 cloves garlic minced
- 2 tbsp chopped green onions
- 1 tbsp lemon juice
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/8 tsp crushed red pepper flakes.
Finish
- chopped parsley for garnish.
INSTRUCTIONS
Prep
- Heat oven to 375 F and line a baking sheet
- Cut a wide circle in the top of the bread and hollow out the center leaving about 3/4 inch walls and base
- Cut removed bread into 1 inch cubes and toss with olive oil.
Mix and Fill
- In a bowl mix cream cheese
- sour cream
- mayonnaise
- mozzarella
- Parmesan
- artichokes
- garlic
- green onions
- lemon juice
- pepper
- salt
- and red pepper flakes until evenly combined
- Spoon filling into the hollowed bread and set bread and bread cubes on the baking sheet.
Bake and Serve
- Cover stuffed bread loosely with foil and bake 15 minutes
- Uncover and bake 10 to 15 minutes until hot and bubbly and bread is crisp
- Toast bread cubes alongside until golden
- Garnish with parsley and serve immediately with bread cubes and torn bread pieces.
Notes
1. Drain artichokes very well to prevent a watery dip 2. Substitute Greek yogurt for sour cream for a lighter filling 3. Add 1 cup chopped spinach or 2 tbsp chopped jalapenos for variation 4. Use Monterey Jack or Italian blend in place of mozzarella 5. Bake on a rimmed sheet to catch drips
Nutrition
Calories: 480kcal | Carbohydrates: 33g | Protein: 18g | Fat: 34g