Mushroom and Artichoke Bread Bowl Dip......V J SIDE

[Guest guest]

Mushroom and Artichoke Bread Bowl Dip

 

1 tbsp. butter or margarine

1/2 lb. mushrooms, chopped

1 clove garlic, minced

1/2 cup chopped onion

14 ozs. artichoke hearts, drained and rinsed

1 cup sour cream

3/4 cup Asiago cheese

2 tsps. Dijon mustard

2 tsps. lemon juice

2 tbsps. chopped fresh parsley

1/2 tsp. salt

1/2 tsp. freshly ground pepper

1 round loaf, sourdough or pumpernickel

 

In a large fry pan over high heat,melt butter, Add mushrooms, garlic and onion.

Stir cook 3-4minutes or until vegetables are soft. Remove from heat and set

aside. In a large bowl, combine remaining ingredients. Add cooked vegetables.

Mix well then set aside.

Cut slice from top of bread. Hollow out loar, leaving 1 inch shell. Cut removed

bread into 1 inch cubes. Set aside. Spoon mushroom mixture into hollow loaf.

Wrap tightly with foil and bake at 400 degrees for 30 minutes or until warmed

through. Serve with reserved bread cubes.

Makes 2 cups.