BAKED CHIPOTLE CHEESE DIP

Perfect for any party potluck. Even the container is edible, so no dishes are left behind at the party!

INGREDIENTS:

  • 1 10-inch round sourdough bread, hollowed out (save “lid”)

  • 1 16-ounce jar marinated artichoke hearts, drained and chopped

  • 1 cup shredded extra sharp Cheddar cheese

  • 1 cup shredded Monterey Jack cheese

  • 1 cup Parmesan cheese

  • 1 clove garlic, minced

  • 1 small sweet onion, chopped fine

  • 1 cup Suzie’s Organic Real Mayo

  • 2 heaping Tablespoons Saucy Mama Chipotle Mustard

  • 1 baguette loaf, sliced or cubed

DIRECTIONS:

  1. Mix artichoke hearts, cheeses, garlic, onion, mayo, and mustard together.

  2. Place mixture in bread bowl.

  3. Replace the “lid” and bake for 1 hour and 15 minutes at 350 degrees Fahrenheit.

  4. Serve with baguette for dipping!