воскресенье, 6 ноября 2016 г.

Artichoke Dip Stuffed Bread

Artichoke Dip Stuffed Bread

Artichoke Dip Stuffed Bread

Looks soo delish! Thanks for sharing! One quick question – the “1/2 can of sour cream” – is that half of a regular sized (16oz) container of sour cream? Thanks again!

Hi Jessica, I apologize for the typo–it’s 1/2 CUP of sour cream Thanks!

This was easy and delicious, thank you! This is a great recipe for a party, because you can prepare it ahead of time and spend more time with your guests! Yummy!

This looks amazing….I can’t wait to try!

Do you think I can make ahead and freeze?

Hi Bridget, You may be able to freeze the filling (I haven’t tried it to say for sure). Then freeze the bread separately and put them together the day of.

This was absolutely fabulous. I even kept on in the fridge for two days and then heated it for happy hour. These are elegant and wonderful.

woww lookings so yummy!!! Gotto try it xx

Hi! Looks great & am planning on making tonight, but I am not a huge Parmesan cheese fan & I happen to have a bunch of mozzarella on hand. Could I substitute that? It is shredded.

Hi Samantha, yes you could substitute mozzarella! Hope you love it

Just to clarify, to eat it you slice it into pieces & eat it like garlic bread?

Yep! Just slice it into large, (about 2” thick) slices

I can’t wait to try this but I must admit that the video put me off slightly. An ad plays every few seconds of an already short video.

Thanks for sharing! Easy peasy appetizer!

This looks soooo good!!! I am having girls night and going to try it. Wondering what you think about using the hollowed out bread for dipping or what else could I use for dipping if I didn’t cut the loaves?

Hi Lori, you could definitely use the hollowed out bread for dipping. You could also grab another small baguette and cut that into pieces for dipping. Hope everyone enjoys it!

I can’t wait to try this recipe but my sister can’t tolerate garlic. Is there a substitute that will work for the flavor?


Hi Robin, I would just leave the garlic out–it will still taste great!

Artichoke Dip Stuffed Bread – our favorite hot artichoke dip recipe stuffed into a delicious crusty baguette. Makes a great, easy party appetizer!

It’s officially the only time of year that I enjoy watching football! haha. I’m not the kind of girl that likes to sit around on a Sunday night watching sports. However, if it’s a team I feel a vested interest in (GO BYU Cougars!) or if it’s the playoffs, I do enjoy watching. And the Superbowl is obviously my favorite! Friends, good food and trivia games makes it a party every year at our house!

We always make a bunch of party appetizers to enjoy during the game. You can find all of my favorite party appetizers listed HERE. I usually always make my favorite hot artichoke dip and serve it with crackers, but this year I thought it would be fun to stuff it into a crusty baguette. I gotta say, I may never go back to the chips version! YUM!


1/2 cup sour cream

1/2 cup mayonnaise

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


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

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