Categories: Appetizers 
      Yield: 6 servings 
  
      1 ea Round loaf dark bread 
      5 ea Green onions, chopped 
      6 ea Garlic cloves, crushed 
      2 tb Butter 
      8 oz Cheese, cream 
      2 c  Cream, sour 
     12 oz Cheese, cheddar, shredded 
      1 cn Artichoke hearts 
  
  Bread should be unsliced. 
  Preheat oven to 350. Cut a hole about 5" in diameter in the top of the 
  bread. (If you wish, make a decorative zigzag pattern.) Reserve crusty 
  part to make top for loaf. Scoop out most of soft inside portion and 
  save for another purpose. 
  In skillet, saute green onions and garlic in butter until onions 
  wilt. Do not burn!  Soften cream cheese and cut into small chunks, 
  then place in medium-sized bowl; add onions, garlic, sour cream, and 
  Cheddar.  Mix well. Drain non-marinated artichoke hearts and cut into 
  quarters.  Fold in artichoke hearts. 
  Fill hollowed-out bread with this mixture. Replace top of bread and 
  wrap in a double thickness of heavy-duty aluminum foil. Bake for 
  about 1-1/2 hours. 
  Remove foil and top of bread and serve, using thin slices of warm 
  garlic bread as dippers. 
  Note: The best part of this dish is when the dip is gone and all you 
  have left is the bread, which is soaked in all those delicious 
  ingredients. Just break the bread up and pass it around!