Volcanobread Recipes

VOLCANO BREAD

Steps:

• Preheat oven to 350.
• Combine mayonnaise, parmesan cheese, minced garlic, artichoke hearts in a bowl and blend together using an electric mixer.
• Blend well.
• Slice top off of round loaf of bread, and hollow out the centre of the bread.
• There should be enough room for the amount of dip you have made.
• Try not to make any holes in the bottom of the bread bowl.
• Keep the bread pieces for dipping.
• Fill the bread with the dip mixture.
• Place on a small flat cookie pan and bake in oven for 1 hour.
• Take the loaf of French bread and cut it into bite size pieces.
• When done, place the hot dip in the round loaf on a serving tray, and surround with all of the bite size bread pieces.
• Serve.

JUDY'S VOLCANO BREAD

Steps:

• Cut the top of the bread off and hollow out to resemble a bowl.
• Reserve the bread chunks for dipping, and keep the top slice of bread which will be a "lid".
• Mix the remaining ingredients until well combined.
• Place the mixture into the bread bowl and place the "lid" back on.
• Wrap in heavy duty foil and place on baking sheet.
• Bake at 325F for about 2 hours.
• Serve with bread cubes, crunchy bread stix or pita chips.