Categories: Dips 
      Yield: 6 servings 
  
      1 lg Round loaf dark bread (about             -softened 
           -2 pounds, unsliced)                2 c  (16 ounces) sour cream 
      1 bn Scallions, chopped                  3 c  (12 ounces) grated mild or 
      6    Garlic cloves, finely minced             -medium cheddar cheese 
      2 tb Butter or margarine                 1 cn (14 ounces) artichoke hearts 
      1 pk (8 ounces) cream cheese, cut             -(water packed, not 
           -into small chunks and                   -marinated), 
  
  From: Mr. Food Cookbook (subtitled: Ooh It's So GOOD!) Posted in FidoNet 
  Cooking Echo by Sonya Whitaker-Quandt  1/92 
   
  "Your party will be the best one of the year when you serve this special 
  dip baked inside a loaf of bread. It will be the centerpiece of the table 
  and the centerpiece of the party, too." 
   
  drained and cut into quarters Garlic bread for serving 
   
  Preheat oven to 350 degrees. Cut a hole about 5 inches 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 the soft inside portion 
  of the loaf and save for another purpose, such as stuffing or bread crumbs. 
  In a skillet, saute' the scallions and garlic in the butter until scallions 
  wilt. Do not burn! Place the cream cheese in a medium sized bowl; add the 
  scallions, garlic, sour cream, and Cheddar cheese. Mix well. Fold in the 
  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 to 1-3/4 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 breadd, which is soaked in all those delicious ingredients. 
  Just break the bread up and pass it around!