World Famous Chokes ‘n Cheese Recipe
Creamy artichoke and cheese dip in a house-baked bread boule, with carrots, celery and broccoli for dipping
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Ingredients
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Bread Boule
Artichoke and Cheese Dip
Vegetable Dippers
Method
Bread Boule
- 1
Prepare the Dough
In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- 2
Mix Ingredients
Add salt and olive oil to the yeast mixture. Gradually add flour, one cup at a time, mixing until a dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let it Rise
Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5
Shape the Boule
Punch down the risen dough and shape it into a round boule. Place it on a baking sheet lined with parchment paper.
- 6
Bake
Preheat the oven to 375°F (190°C). Bake the boule for 25-30 minutes or until golden brown and hollow-sounding when tapped.
- 7
Cool
Remove from the oven and let it cool slightly before cutting out the top to create a bowl.
Artichoke and Cheese Dip
- 8
Combine Ingredients
In a large mixing bowl, combine the chopped artichoke hearts, cream cheese, sour cream, mayonnaise, mozzarella cheese, and Parmesan cheese.
- 9
Add Seasonings
Stir in garlic powder, onion powder, black pepper, and red pepper flakes until evenly mixed.
- 10
Fold in Green Onions
Gently fold in chopped green onions for added flavor.
- 11
Transfer and Bake
Transfer the dip mixture into the hollowed bread boule and spread evenly. Bake at 350°F (175°C) for about 20-25 minutes until bubbly and golden.
Serving
- 12
Prepare Vegetables
While the dip is baking, prepare the vegetable dippers by cutting the carrots, celery, and broccoli into sticks and florets.
- 13
Serve
Remove the dip from the oven, let cool slightly, and serve warm with the vegetable dippers.
