Mushroom and Artichoke Bread Bowl Dip

A delicious hot appetizer with a tasty filling heated in a bread bowl.

1 tbsp (15 mL) butter or margarine
1/2 lb (250 g) mushrooms, chopped
1 clove garlic, minced
1/2 cup (125 mL) chopped onions
14 fl oz (398 mL) 1 can artichoke hearts, drained, rinsed, chopped
1 cup (250 mL) sour cream
3/4 cup (175 mL) Asiago cheese
2 tsp (10 mL) Dijon mustard
2 tsp (10 mL) lemon juice
2 tbsp (30 mL) chopped fresh parsley
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground pepper
1 round loaf bread (sourdough or pumpernickel)

In large fry pan over medium-high heat, melt butter, Add mushrooms, garlic and onion. Saute 3-4 minutes or until vegetables are soft. Remove from heat. Set aside. In large bowl, combine remaining ingredients except bread loaf. Add cooked vegetables. Mix well. Set aside.

Cut slice from top of bread loaf. Hollow out loaf, leaving 1 inch/2.5 cm shell. Cut removed bread into 1-inch/2.5 cm cubes. Set aside. Spoon mushroom mixture into hollow loaf. Wrap tightly with foil. Bake at 400 F/200 C 30 minutes or until warmed through. Serve with reserved bread cubes.

Beverage suggestion: Bouvet Ladubay Brut de Blancs with Passoa

Great Tastes of Manitoba 2004/2005 Show #6

Courtesy of Manitoba Mushroom Growers Association
www.manitobamushrooms.ca

Makes: 2 cups