Artichoke Dip Stuffed Bread

• Vegetarian

• Produce

  • 1 Dill weed
  • 1 clove Garlic
  • 1 8 oz can Non-marinated artichoke hearts

• Condiments

  • 1/2 cup Mayonnaise

• Bread & Baked Goods

  • 2 Baguettes crusty bread

• Dairy

  • 8 oz Cream cheese
  • 1 cup Parmesan cheese, grated
  • 1/2 cup Sour cream

Found on tastesbetterfromscratch.com

Description

Ingredients

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 8 oz. softened cream cheese
• 1 cup grated parmesan cheese, divided
• 1 clove garlic, minced
• dill weed, to taste
• 8 oz can non-marinated artichoke hearts, drained and chopped
• 2 baguettes crusty bread

Directions

• Mix sour cream, mayonnaise, cream cheese, 2/3 cup parmesan cheese, garlic, and dill weed, until smooth. Stir in artichoke hearts.
• Preheat oven to 350 degrees F.
• Cut the top edge of the bread loaves off and hollow out 1 1/2 inches deep to create a well for the artichoke dip. Spoon the dip evenly into the 2 loaves. Sprinkle with the remaining parmesan cheese.
• Place on a baking tray and bake at 350 F degrees for 25-30 minutes