Cheesy Garlic Artichoke Dip
- 20m Prep Time
- 2h Cook Time
- 2h Ready In
A creamy, cheesy artichoke dip baked inside a sourdough bread bowl, perfect for parties. This Midwestern-inspired appetizer features garlic, green onions, and a blend of cheeses.
Ingredients
- 1 large round loaf sourdough bread
- 29.6 ml butter
- 1 bunch green onions chopped
- 12 clove garlic minced
- 227 g cream cheese room temperature, cut into small cubes
- 237 ml sour cream
- 237 ml shredded medium cheddar cheese
- 2 water-packed artichoke hearts drained and lightly chopped
- 2 sourdough baguettes sliced into thin rounds
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 536 mg
- Iron: 3.72 mg
- Magnesium: 62.8 mg
- Phosphorus: 434 mg
- Potassium: 937 mg
- Zinc: 3.17 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 large round loaf sourdough bread
- 29.6 ml butter
- 237 ml sour cream
- 237 ml shredded medium cheddar cheese
Prepare
- Chop 1 bunch green onions
- Mince 12 clove garlic
- 227 g cream cheese, room temperature, cut into small cubes
- 2 water-packed artichoke hearts, drained and lightly chopped
- 2 sourdough baguettes, sliced into thin rounds
Let's Cook
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Step 1.
Preheat the oven to 350°F.
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Step 2.
Cut a hole in the top of the large sourdough round and set the cut piece aside; do not discard it. Remove most of the soft inside bread, leaving enough so the loaf holds its shape—this will serve as the serving bowl for the dip.
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Step 3.
Melt 2 tablespoons butter in a sauté pan over medium heat. Add the chopped green onions and sauté for 1 to 2 minutes, until softened. Add the minced garlic and sauté for another 1 to 2 minutes, until the onions are soft and the garlic is fragrant.
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Step 4.
In a large bowl, combine the room-temperature cream cheese (cut into small cubes), sour cream, shredded cheddar cheese, and the sautéed onions and garlic. Mix well until evenly combined.
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Step 5.
Fold in the drained and lightly chopped artichoke hearts until evenly distributed.
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Step 6.
Scoop the artichoke-cheese mixture into the hollowed-out sourdough round. Place the reserved top piece over the hole in the bread.
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Step 7.
Wrap the filled loaf in a double layer of heavy-duty aluminum foil. Bake for 1½ to 2 hours, until the dip is hot and bubbly.
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Step 8.
Remove the loaf from the oven and carefully remove the foil. Serve the dip warm with the sliced sourdough baguette rounds.