Baked Artichoke/Mushroom Dip

Ingredients

1 large or 2 small sour dough round breads
1 cup Hiland Sour Cream
1 stick Hiland Butter
1 package (8 ounce) cream cheese
1/2 cup Hiland Half and Half
8 ounces each Hiland Sharp Cheddar, Monterey Jack and Pepper Jack Cheese, grated
1 jar artichoke hearts in water (not vinegar based,) cut into quarters
1 clove fresh garlic
1/4 cup onion, minced
1 pound button mushrooms, sliced
2 teaspoons black pepper
1/4 teaspoon nutmeg
1 egg white and 1 tablespoon water for egg wash
salt to taste

Preparation

In a large skillet, sauté garlic, onions and mushrooms in the butter until soft. Add cream cheese and half and half. Add artichokes, cheeses and seasoning. Stir until very warm. Cut top of bread in circle (save). Scoop out bread from inside bowl. Cover baking sheet with aluminum foil and coat with nonstick spray. Place emptied bread bowl in middle. Fill with cheese mixture. Replace top on bread bowl. Brush with egg wash, let air dry 5 minutes. Place bowl in preheated 350 degree oven. Bake 1 1/2 hours. Let bread set for ten minutes before unfolding. Cut top with serrated knife and serve with crackers and Fritos. This is a crowd favorite. I take to ALL holiday get-togethers. Many ask for this recipe, BUT I never give it away, except to my friends at Hiland!

Recipe Contributed By: Patt F. - Tulsa, OK