Cheesy Baked Party Dip

Ingredience

2 (1-pound) loaves pumpernickel or rye bread, unsliced

1 (8-ounce) package cream cheese, cut into small chunks and softened

2 cups (16 ounces) sour cream

1 bunch scallions, chopped

6 garlic cloves, finely minced

3 cups (12 ounces) shredded sharp Cheddar cheese

1 (14-ounce) can quartered artichoke hearts, drained and chopped

Pokyny

Preheat oven to 375 degrees F. Cut off quarter top of breads; reserve tops. Scoop out most of the soft inside portion of loaves and save for dipping.

In a medium bowl, combine cream cheese, sour cream, scallions, garlic, and Cheddar cheese; mix well. Fold in artichoke hearts.

Fill hollowed-out breads with mixture. Replace top of each bread and wrap in double thickness of heavy-duty aluminum foil.

Bake 1 hour, or until hot. Remove foil and top of bread and serve, using reserved bread chunks for dipping.