i've used this one before and it never fails me....
Bread Bowl Artichoke Dip
2 16-oz sourdough bread rounds
vegtable oil
4 oz cream cheese, softened
1/2 cup milk
1 can (14 oz) artichoke hearts in water, drained
1 1.4-oz envelope vegtable soup mix
1 garlic clove, pressed
1 lemon
1 container (8 oz) sour cream
grated fresh parmesan cheese (optional)
1. preheat oven to 450. slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 41/2-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of large stone. Arrange bread cubs around bowl; spray with vegtable oil.
2. in a large bowl, whisk cream cheese until smooth. Add milk to creamm cheese; whisk until smooth. Chop artichokes. Add artichokes, soup mix and garlic in bowl; mix and microwave on high 5-7 minutes or until hot (do not let boil). juice lemon to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
3. if desired, grate parmesan cheese over bread bowl and bread cubes. lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. remove from oven; serve immediately.
Avacado Salsa Cups
6 (11-in) flour tortillas
1 tbsp vegtable oil
2 small plum tomatoes
2 small avacados
2 tbsp chopped fresh cilantro
2 tbsp lime juice
2 garlic cloves, pressed
1/4 tsp salt
1/2 cup sour cream
1. Preheat oven to 350. for cups, using a pizza cutter trim tortillas to form six 6-in squares; discard trimmings. Cut each square into quarters for a total of twenty-four 3-in squares. Make a 1-in cut from each corner toward the center of eah square. Brush both sides of each tortilla square with oil. Press squares into bottom of mini-muffin pan. Bake 8-10 minutes or until crisp. Remove from oven
2. for filling, slice tomatoes in half lengthwise; scrape out seeds and finely dice. Peel and finely dice avacados. Chop cilantro. combine tomatoes, avacados, cilantro, lime juice, garlic, and salt in small bowl.
3. fill cups with filling. Spoon sour cream into resealable plastic bag; trim the corner to allow sour cream to flow through. pipe sour cream over avacado mixture. garnish with additional shopped cilantro, if desired.
note: i didn't fill the cups because they wouldn't stay standing. so i skipped the sour cream...but if i could figure out a way to make them stay up i think filling them would be way cute!
*recipes provided by pampered chef.
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