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Artichoke Dip in Bread Bowl with Roasted Garlic Sauerkraut

INGREDIENTS
INSTRUCTIONS

Artichoke Dip in Bread Bowl with Roasted Garlic Sauerkraut

5 min
Prep Time

25 min
Cooking Time

30 min
Total Time

4
Servings

Ingredients

  • 14 oz. canned artichoke hearts, drained and chopped

  • 1/2 cup Sour cream

  • 1/2 cup Mayonnaise

  • 8 oz. cream cheese, softened

  • 1 1/4 cups grated parmesan cheese

  • 1 cup Roasted Garlic Kraut

  • 1 cup Spinach, chopped

  • ½ cup Kale, chopped
    ‍

Roasted Garlic Kraut

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Instructions

  • Preheat oven to 350 degrees F.

  • Add sour cream, mayo, cream cheese, spinach, kale, artichoke hearts, Roasted Garlic Kraut and 1 cup of parmesan cheese in a mixing bowl. Combine until smooth.

  • Place the mix in a greased baking dish.

  • Sprinkle remaining 1/4 cup of parmesan cheese on top.

  • Bake in preheated oven for about 25-30 minutes.

  • While baking the dip, take the sourdough loaf of bread (medium sized) and cut a hole in the middle.

  • Insert the dip into your sourdough bread.

  • Enjoy!

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