03-31-2005, 05:54 AM
1 (4 ounce) can artichoke hearts
1 1/2 cups sour cream
2 cups fresh Parmesan cheese, shredded,
1/4 cup scallion, chopped
1 tablespoon white wine
1 1/2 teaspoons lemon juice
1/4 teaspoon white pepper
1 large round loaf of bread, hollowed out
Raw vegetables
Drain artichoke hearts into a small bowl and reserve half the juice; discard the rest. Chop artichoke hearts and mix in a medium bowl with the reserved juice, sour cream, Parmesan cheese, scallion, white wine, lemon juice and white pepper. Stir well.
When ready to serve, spoon the dip into the hollowed bread bowl and heat for about 15 minutes in a 200 degree F oven until warm. Garnish with vegetables and serve.
Makes 4 cups.
1 1/2 cups sour cream
2 cups fresh Parmesan cheese, shredded,
1/4 cup scallion, chopped
1 tablespoon white wine
1 1/2 teaspoons lemon juice
1/4 teaspoon white pepper
1 large round loaf of bread, hollowed out
Raw vegetables
Drain artichoke hearts into a small bowl and reserve half the juice; discard the rest. Chop artichoke hearts and mix in a medium bowl with the reserved juice, sour cream, Parmesan cheese, scallion, white wine, lemon juice and white pepper. Stir well.
When ready to serve, spoon the dip into the hollowed bread bowl and heat for about 15 minutes in a 200 degree F oven until warm. Garnish with vegetables and serve.
Makes 4 cups.