April 11, 2010


4 oz. cream cheese, at room temp
1 (15.5 oz. container) French onion dip
1 (15.5 oz. can or jar) artichoke hearts, drained, coarsely chopped
1/2 cup grated Parmesan cheese
1 tbsp. fresh chopped parsley
1/4 cup + 1 tbsp. chopped scallions
1/2 tsp. garlic powder
1/4 tsp. pepper
1 round loaf (about 1 lb.) pumpernickel bread
1/4 c. chopped fresh red bell pepper
1/8 tsp. paprika
Assorted fresh cut veggies and crackers

In large bowl, whisk cream cheese until fluffy. With spoon, stir in onion dip, artichoke hearts, Parmesan, 1/4 cup chopped scallions, parsley, garlic powder and pepper. Refrigerate until ready to serve.Using a serrated knife, horizontally cut top third from bread. Cut around inside edge of larger bread piece, pull out bread in large chunks, leaving 1/2" thick shell. Cut pieces into 1" cubes, reserve.
Before serving, spoon dip mix into bread shell or serving dish if not using bread. Sprinkle with paprika, 1 tbsp. scallions and red peppers. Serve with veggies, crackers and reserved bread cubes.
Submitted by: Sherry Monfils

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