Bread Bowl Artichoke Dip

2- 16 oz (450 g) sourdough bread rounds (about 6-in./15-cm diameter), divided
Vegetable oil
4 oz (125 g) cream cheese, softened
1/2 cup (125 mL) milk
1 can (14 oz or 398 mL) artichoke hearts in water, drained
1 1.4-oz (40-g) envelope or one 1.8-oz (51-g) box (2 envelopes) vegetable soup mix
1 garlic clove, pressed
1 lemon
8 oz (250 g) sour cream
Grated fresh Parmesan cheese (optional)

Preheat oven to 450°F (230°C). Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4 1/2-inch-wide (12-cm) and 2-inch-deep (5-cm) well for dip. Slice center of first and entire second bread round into 1-in. (2.5-cm) cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.


In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper®. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp (30 mL) juice. Stir juice and sour cream into artichoke mixture; pour into bread bowl.


If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. 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.


Yield: 12 servings (about 2 cups/500 mL dip)


Nutrients per serving: (about 2 tbsp dip/30 mL and 4 bread cubes): Calories 220, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 29 g, Protein 7 g, Sodium 610 mg, Fiber 2 g


Cook's Tip: To soften cream cheese, microwave on HIGH 15-30 seconds or until very soft. Whisk until smooth.

Chilaquiles with Homemade Salsa Verde

Salsa Verde

12 tomatillos, husks removed and washed

8 serrano chilies, stemmed

4 cloves garlic, peeled

1/2 large white onion

1/2 cup chopped epazote or cilantro

Salt to taste

Chilaquiles and Toppings

1 can (14 1/2 ounces) chicken broth

6 cups tortilla chips

2 cups cooked shredded chicken (optional)

1/3 cup Mexican crema or sour cream

4 ounces queso fresco or feta cheese, grated

For salsa verde, cut tomatillos in half using Utility Knife. Cook tomatillos in (10-in.) Skillet over medium-high heat 6-8 minutes or until blackened around edges. Add serranos and garlic; cook 6-8 minutes or until caramelized. Remove Skillet from heat; cool slightly. Meanwhile, finely chop onion and epazote using Food Chopper.

Finely chop tomatillo mixture using Food Chopper. Combine tomatillo mixture, onion, epazote and salt in Classic Batter Bowl; mix well using Mix ‘N Scraper®. To make chilaquiles, place salsa verde and chicken broth into Skillet. Bring to a boil over medium-high heat, stirring with Nylon Spoon. Reduce heat and simmer 5-8 minutes or until sauce begins to thicken. Add tortilla chips. Cover and cook 3-5 minutes or until chips are slightly softened.

Divide chilaquiles evenly among serving dishes; top with chicken, if desired, and sour cream. Grate queso fresco over chilaquiles using Deluxe Cheese Grater. Serve immediately.

Yield: 6 servings

Nutrients per serving: Calories 270, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 29 g, Protein 6 g, Sodium 580 mg, Fiber 4 g

Cook's Tip: If desired, 4 cups of your favorite store-bought salsa verde can be substituted for the homemade salsa verde.