Portabello Artichoke Dip – This dip is unique and absolutely amazing. It will be a sure hit anytime you make it for your guests. Save the leftovers – if there are any! – to put on a bagel or in an omelet the next morning.
1 Large Portobello Cap
8 oz Cream Cheese
6 oz. (small jar) Artichoke Hearts
1 Sourdough Bread Round
2 Tbsp Olive Oil
1 Tbsp Garlic
Salt & Pepper
Preheat oven to 350.
Cut top off of bread to make into the shape of a bowl and set on a baking sheet. Use the top portion that you cut off to break apart into bit size pieces to be used to dip later. Place those pieces around the bowl on the baking sheet. You can also pull some extra bread out of the bowl for more dipping pieces or if you wish to double the recipe and want more room in the bowl.
Heat olive oil and garlic in medium skillet over medium heat or just below. Dice Portobello and artichoke hearts and sauté until mushrooms are tender (about 3 minutes or so). Salt and Pepper Portobello and artichoke while sautéing. Add cream cheese brick to skillet (I recommend cutting it up into 4 or more pieces so that it melts quicker). Fold cream cheese into Portobello/artichoke until even consistency. Once cheese has all melted, place into bread bowl.
Heat in oven for 10-15 minutes so that the bread bowl can have a slight crunchy texture to it. Serve warm.
Recipe can be doubled easily in one bread bowl. You can also add fresh spinach to the recipe if desired. Sautee with mushroom and artichoke.