Ingredients
1 each round loaf dark bread
5 each green onions, chopped
6 each garlic cloves, crushed
2 tbsp butter
8 oz cheese, cream
2 cup cream, sour
12 oz cheese, cheddar, shredded
1 can artichoke hearts
Directions
Bread should be unsliced. Preheat oven to 350. Cut a hole about 5" in
diameter in the top of the bread. (If you wish, make a decorative
zigzag pattern.) Reserve crusty part to make top for loaf. Scoop out
most of soft inside portion and save for another purpose. In skillet,
saute green onions and garlic in butter until onions wilt. Do not
burn! Soften cream cheese and cut into small chunks, then place in
medium-sized bowl; add onions, garlic, sour cream, and Cheddar. Mix
well. Drain non-marinated artichoke hearts and cut into quarters.
Fold in artichoke hearts. Fill hollowed-out bread with this mixture.
Replace top of bread and wrap in a double thickness of heavy-duty
aluminum foil. Bake for about 1-1/2 hours. Remove foil and top of
bread and serve, using thin slices of warm garlic bread as dippers.
Note: The best part of this dish is when the dip is gone and all you
have left is the bread, which is soaked in all those delicious
ingredients. Just break the bread up and pass it around!
Servings: 6 servings
Baked Party Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Party
The History of Recipes
Recipes as a concept can be traced far back into distant history, at least as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these early recipes were just simple hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Progressing into Roman times 25BC a roman called Apicius created some scripts describing recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals were split into starters, main meal and dessert, a very modern way of dining. Aspicius also informs us how the Roman chefs used many different spices, including many that are still in use today like bay, mint and asafoetida. Over the succeeding few hundred years, the powerful and rich competed with each other to serve up the best banquets, and because of this the best chefs and their collection of recipes were highly sought after. Even so, it was during the 19th century that formal cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and recording recipes to allow everyone to enjoy them. The TV revolution gave us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Baked Party Dip recipe.
