½ C sour cream
½ C mayonnaise
8 oz cream cheese, softened
1 C grated Parmesan cheese, divided
1 clove garlic, minced
Dill weed to taste
8 oz can non-marinated artichoke hearts, drained and chopped
2 baguettes crusty bread
Preheat the oven to 350 degrees. Mix sour cream, mayonnaise, cream cheese, ⅔ cup Parmesan cheese, garlic and dill weed until smooth. Stir in artichoke hearts.
Cut the top edge of the bread loaves off and hollow out 1½ inches deep to create a well for the artichoke dip. Spoon the dip evenly into the 2 loaves. Sprinkle with the remaining Parmesan cheese.
Place on a baking tray and bake for 25 to 30 minutes. Makes about 5 servings.
Recipe and photo courtesy of tastesbetterfromscratch.com.