Sometimes I love creating a dip from scratch and other times I take the easy way out and use store bought! This quick recipe is all about simplicity. Artichoke and Asiago dip topped with cheese and warmed in a sourdough bread bowl. A twist on the classic spinach dip in pumpernickel. By carving out the sourdough loaf you make the bread cubes to dip and can finish every last bit of the dip by ripping the bread bowl into pieces once done and eating it too! Warm and gooey, with an easy prep this appetizer is a family favourite.
Ingredients
1 Sourdough Loaf
1 454g container Artichoke and Asiago dip (I love the PC one!)
1 C loosely grated mozzarella cheese
2 oz freshly grated parmesan cheese
1/4 C olive oil (I use a garlic infused one which is incredible!)
Directions
Start by preheating the oven to 400F
Line a baking sheet with parchment paper
Using a breadknife, carve out the centre of your sourdough loaf. Insert the knife at an angle where it will get most of the inner part of the bread, without cutting all the way through
Take the carved out portion of the loaf and slice it into cubes. Place the loaf and the cubes on the parchment paper covered baking tray. Drizzle the oil on both the loaf and the pieces to help toast the bread.
Place in the oven at 400F for 5 minutes until lightly toasted. Remove the bread cubes and set aside. Scoop the Artichoke and Asiago dip into the bread bowl. Sprinkle both the mozzarella and parmesan cheese on top. Lightly cover with foil and place back in the oven.
Leave the bread bowl in the oven, covered for 20 minutes. Remove the foil and turn the oven to broil on 400F for 1-2 minutes until the cheese is lightly browned. Place the bread bowl on a serving tray, place the toasted bread cubes around the bowl and enjoy! Depending on how generous or light your dipping audience is, you can also use crackers or chips to scoop the dip. Once the dip has been almost fully eaten, you can tear apart the bread bowl to finish every last bit of the appetizer!
Everyday Functionality 