Holidays at the Jungle
Triple Cheese Artichoke Dip
Ingredients (Serves 6-8)
1 cup shredded cheddar cheese
1 cup shredded Jarlsberg cheese
1 cup shredded Parmesan cheese
1 cup mayonnaise
1 small onion, finely chopped
1 clove garlic, minced
14-ounce can artichoke hearts, drained, coarsely chopped
10-inch round of rye or sourdough bread
Plan ahead: Cheese mixture can be made 1-2 days in advance, refrigerated. Bread may be hollowed out and filled several hours before baking.
Preheat oven to 350°.
In a large bowl, combine the cheeses, mayonnaise, onion, garlic and artichokes, mix well.
Slice off the top 1-inch of the loaf of bread.
Pull the bread from the inside, leaving a sturdy ¾-inch shell.
Spoon the cheese mixture into the bread, and put the bread top back on.
Wrap the loaf in foil, place on a baking sheet.
Bake 75 minutes, or until hot and cheese has melted.
Serve with additional cubed bread or crackers.