Recipe by: Betty Shaw, Santee, CA Cut a hole in the top of the bread loaf 5 inches in diameter. If you wish, make a zigzag pattern to be decorative. Remove soft bread from cut portion and discard. Reserve crust to make top for loaf. Scoop out most of the soft inside portion of the loaf and save for other purposes, such as stuffing, dried bread crumbs, or feeding the birds. In about 2 tablespoons butter, saute green onions and half the garlic until onions wilt. DO NOT BURN! Cut cream cheese into small chunks and add along with onions, garlic, sour cream, and Cheddar cheese. Mix well. Fold in artichoke hearts. Put all of this mixture into hollwed out bread. Place top on bread and wrap in a double thickness of heavy-duty aluminum foil. Bake in a 350 degree oven for 1 1/2 to 2 hours. Slice French rools thinly and butter with remaining butter and garlic. Wrap in foil and bake with big loaf for the last 1/2 hours. When ready, remove foil and serve, using slices of French rolls to dip out sauce. Makes enough for about 10 to 12 as an appetizer. Note: The best part of this recipe is when all the dip is gone and all that is left is the bread which is soaked in all those delicious ingredients. Just break the bread up and it pass it around! Source: Gilroy Garlic Festival. Posted to Bakery-Shoppe Digest V1 #470 by email@example.com (Angela L Gilliland) on Dec 25, 1997
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 12|
|Calories from Fat: 1202 (88%)|
|Amt Per Serving||% DV|
|Total Fat 133.5g||178 %|
|Saturated Fat 77.2g||386 %|
|Monounsaturated Fat 34.2g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 415.9mg||128 %|
|Sodium 1304.4mg||45 %|
|Potassium 640.5mg||17 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 17.7g|
|Protein 28.8g||41 %|
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Calories per serving: 1368
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