Bread Bowl Artichoke Dip - Pampered Chef

• 2 (16 ounce) sourdough bread rounds, divided (about 6-in. diameter)
• vegetable oil
• 4 ounces cream cheese, softened
• 1/2 cup milk
• 1 (14 ounce) can water-packed artichoke hearts, drained
• 1 (1 1/2 ounce) envelope vegetable soup mix (or 2 envelopes)
• 1 garlic clove, pressed
• 1 lemon
• 1 (8 ounce) container sour cream
• parmesan cheese, Grated fresh (optional)

1. Preheat oven to 450u0b0F Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 41/2-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.
2. In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth.
3. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper(R).
4. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
5. If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

bread, vegetable oil, cream cheese, milk, water, vegetable soup mix, garlic, lemon, sour cream, parmesan cheese

Taken from www.food.com/recipe/bread-bowl-artichoke-dip-pampered-chef-328955 (may not work)