Don't Ask How Many Calories Party Dip
Title says it all. If you even have to
consider how fattening this is, you're too ready for it. It's also
unbelievably high in sodium.
- 1 loaf of
sheepherder's or round sourdough bread
- 1 stick of unsalted butter
(that's 1/2 cup)
- 1 bunch of green onions, chopped fine
- 12 cloves
of garlic (or a bit more) minced fine
- 8 oz cream cheese at room temp
- 1 pint sour cream (not that low-fat crap, either)
- 12 oz grated
Cheddar cheese (use a medium cheddar)
- 1 10 oz pack of artichoke
hearts, drained and chopped (use the water packed artichoke hearts - if
you can't find, use frozen)
- 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 tbs.
of the butter and sauté the green onions and half of the garlic until the
- 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.