Bread Bowl Artichoke Dip - Pampered Chef - cooking recipe

Ingredients

2 (16 ounce) sourdough bread rounds, divided (about 6-in. diameter)
vegetable oil
4 ounces cream cheese, softened
1/2 cup milk
1 (14 ounce) can water-packed artichoke hearts, drained
1 (1 1/2 ounce) envelope vegetable soup mix (or 2 envelopes)
1 garlic clove, pressed
1 lemon
1 (8 ounce) container sour cream
parmesan cheese, Grated fresh (optional)

Preparation

Preheat oven to 450\u00b0F Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 41/2-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.
In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth.
Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper(R).
Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.