- 1 loaf round sourdough bread
- 1 stick unsalted butter (that's 1/2 cup)
- 1 bunch green onions, chopped fine
- 12 cloves garlic (or a bit more) minced fine
- 8 ounces cream cheese at room temperature
- 1 pint sour cream (not that low-fat stuff, either)
- 12 ounces grated Cheddar cheese (use a medium Cheddar)
- 1 (10 ounce) pack artichoke hearts, drained and chopped (use the water packed artichoke hearts )
- 6 small French rolls, sliced thinly, but not all the way through
- Cut a hole in the top of the bread loaf about 5 inches in diameter. Remove soft bread from the cut portion. Reserve crust to make a top for the loaf. Remove most of the soft inside part of the loaf. Save for stuffing or bread crumbs.
- Use about 2 tablespoons of the butter and sauté the green onions and half of the garlic until the onions soften. Cut the cream cheese into chunks; add the onions, garlic, sour cream, and cheddar cheese. Either mix in a food processor or a bowl until smooth. Fold in the artichoke hearts.
- Put all of this into the hollowed out bread. Put the top crust back in place. Wrap securely in a double layer of tin foil. Bake in the oven at 350 degrees F for 30 to 40 minutes.
- Slice the French rolls thinly and butter with remaining butter. Put remaining garlic into the slices. Wrap in foil and bake with the bigger loaf for the last 15 minutes. When ready, remove the foil and serve. Use the sliced French rolls to dip with. Provide other crackers, if necessary.
- The best part is, of course, the leftover loaf crust which has soaked up all this sinful stuff.
Gooseberries Fresh Food Market