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Party Dip



Yield: 10 servings
1 loaf sheephearders bread
1/4 lb butter
1 bunch green onions, chopped
12 cloves fresh garlic, minced
8 oz cream cheese room temp
16 oz sour cream
12 oz cheddar cheese
1 cn artichoke hearts drained
1 and cut into quarters
6 sm french rolls, sliced thinly
1 but not all the way through


Cut a hole in the top of the bread loaf about 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 loaf and save for other purposes, such as stuffing or dried bread crumbs. In about 2 tbsp butter, saute green onions and half the garlic until onion wilt. Do not burn! Cut cream cheese into small chunks; add onions, garlic, sour cream and Cheddar cheese. Mix well. fold in artichoke hearts. Put all of this mixture into hollowed out bread. Place top on bread and wrap in a double thickness of heavy duty aluminum foil. Bake in 350 degree oven for 1 1/2 to 2 hours. Slice French rolls thinly and butter with remaining butter and garlic. Wrap in foil and bake with big loaf for the last 1/2 hour. When ready, remove foil and serve, using slices of French rolls to dip out sauce.













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