Superbowl Snacks: Baked Cheese and Artichoke Dip in a Sourdough Bread Bowl
Whether you’ll be hosting the game for your gang, going elsewhere to watch the Superbowl with friends, or just hanging out with your family at home, you’re going to want to devour some delicious game day snacks. That’s half the fun!
Anyone can just order a pizza. Be original! Here’s an appetizer that’s an easy “Mix and Bake” option that’s almost always one of the first empty dishes on an appetizer buffet. Unlike most of the recipes I’ve been posting lately, there is nothing remotely healthy about this sinfully rich, bubbling mix of cheeses. Let’s just be clear about that upfront.
But, you know what, it’s the Superbowl. The ruling on the field is that special game day exceptions apply.
Would you believe that I’ve been making this recipe for 14 years, and have never changed a thing about it?
Heck, why fix it if it ain’t broke?
It was a recipe that was passed on by a friend and so on, and so on, without any indication of which wonderful soul concocted it in the first place.
I’ll go through the process of how to make it step by step and then include a printable version of the recipe below.
- 1, 10 inch round sourdough loaf of bread
- 1, 14.5 oz. can of artichokes – drained and chopped
- 1 cup of cheddar cheese – shredded
- 1 cup of Monterey Jack cheese – shredded
- 1 cup of parmesan cheese – shredded
- 1 cup of mayo
- 1 small onion – finely chopped
- 1 garlic clove – minced
Here’s the cast of characters:
Preheat your oven to 350º.
Cut the top off of the bread.
If you cut the top off on an angle like I did, go ahead and even out the bottom of it so it’s flat.
Hollow out the bread, leaving 1 1/2 to 2 inches on the sides and bottom. You can use a knife and neatly cut it out, or act like the Lion’s Suh and rip it out with your bare hands. No one cares. Just make sure to reserve the bread from the center to use with the dip later.
Mix all of the remaining ingredients in a big bowl.
Scoop the mix into the bread bowl, and gently pack it down.
Place the lid back on the bread bowl, step back, and consider if you think it looks a little like Seymour, the “Feed Me!” plant from “Little Shop of Horrors.”
I vote YES.
Bake for an hour, then remove the top and bake for another 15 minutes, or until the cheese is nicely browned.
Here’s the removed top. You’re definitely going to want to cut this crusty, gooey bad boy up and use it to scoop out the delicious dip.
Cool for a bit, and then serve with crackers, sliced bell peppers, carrots, cubes of sourdough bread, or whatever else your little heart desires. Then it’s see ya later, Seymour!
Baked Cheese and Artichoke Dip in a Sourdough Bread Bowl
|Prep time||15 minutes|
|Cook time||1 hour, 15 minutes|
|Total time||1 hour, 30 minutes|
- 10 " round sourdough loaf of bread
- 14.5oz canned artichoke hearts (drained and chopped)
- 1 cup cheddar cheese (shredded)
- 1 cup monterey Jack cheese (shredded)
- 1 cup parmesan cheese (shredded)
- 1 cup mayonnaise
- 1 Small onion (finely chopped)
- 1 clove of garlic (minced)
|Cut the top off of the bread, and create a hollowed out bowl, leaving a good inch and a half around the outside and bottom. Save the bread you remove for dipping once the dip is done cooking. Shave off the bread from the top so that it's flat.|
|Mix all of the rest of the ingredients in a large bowl, and then fill the bread bowl with the mix. Pack it down, and cover with the top of the bread.|
|Bake in the oven at 350º for an hour. Remove top, and bake for an additional 15 minutes, or until the top of the dip is golden brown.|
|Remove from oven, cool slightly, and plate with crackers, sliced bell peppers, carrots, or cubed sourdough bread. Yum!|
Check back tomorrow for another winning Superbowl appetizer!