Volcano Bread - cooking recipe

Ingredients

1 1/2 cups mayonnaise
1 1/2 cups grated parmesan cheese
3 cloves garlic, minced
2 (6 ounce) jars artichoke hearts, undrained (the marinated kind)
1 round loaf calebraise bread or 1 other round brick-style loaf bread, that can be hollowed out easily
1 loaf French bread

Preparation

Preheat oven to 350.
Combine mayonnaise, parmesan cheese, minced garlic, artichoke hearts in a bowl and blend together using an electric mixer.
Blend well.
Slice top off of round loaf of bread, and hollow out the centre of the bread.
There should be enough room for the amount of dip you have made.
Try not to make any holes in the bottom of the bread bowl.
Keep the bread pieces for dipping.
Fill the bread with the dip mixture.
Place on a small flat cookie pan and bake in oven for 1 hour.
Take the loaf of French bread and cut it into bite size pieces.
When done, place the hot dip in the round loaf on a serving tray, and surround with all of the bite size bread pieces.
Serve.