Garlic Artichoke Dip


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Served out of a hollowed out bread bowl, this flavorfully cheesy dip is sure to please.

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  • 1 round loaf dark bread, unsliced
  • 5 green onions, chopped
  • 6 garlic cloves, finely minced
  • 2 Tbs. butter
  • 8 oz. cream cheese, room temperature
  • 2 C. sour cream
  • 12 oz. shredded sharp cheddar
  • 1 8 oz. can or jar non-marinated artichoke hearts

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Preheat oven to 350 degrees. Cut the top of the loaf of bread, and set aside. Scoop out the soft part of the bread and reserve. In a skillet, sauté the green onions and garlic in the butter until they soften. Sauté at a lower heat and do not scorch. Add the cream cheese, softened onions and garlic, sour cream, and cheddar. Blend well. Drain the artichoke hearts and chop. Fold in to the cheese mixture. Fill the hollowed out bread with the mixture. Replace the bread top and wrap in a double thickness of heavy-duty aluminum foil. Bake for 1 1/2 hours. Remove foil and the top of the bread loaf and serve. Serve with cut up pieces of garlic toast, French bread, crackers or bagel chips. You can also toast the pieces of chopped bread from the loaf and serve with the dip. 

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