Bread Bowl with Kale & Artichoke Dip

Name: Bread Bowl with Kale & Artichoke Dip
Yield: 28 servings of about 2 tbsp/30 mL dip and 4 bread cubes null servings
Ingredients: 2 (16 oz/450 g each) sourdough bread rounds (about 6 in./15 cm diameter), divided; Vegetable oil; 1 jar (12 oz) marinated artichoke hearts, drained (1¼ cups/300 mL); 1 can (8 oz or 199 mL) sliced water chestnuts, drained; 8 oz (250 g) mozzarella cheese (2 cups/500 mL grated); 2 oz (60 g) fresh Parmesan cheese (1/2 cup/125 mL grated); 1/2 cup (125 mL) mayonnaise; 1/2 cup (125 mL) sour cream; 2 garlic cloves; 3 cups (750 mL) fresh kale leaves, stems removed and torn into pieces

Ingredients

2 (16 oz/450 g each) sourdough bread rounds (about 6 in./15 cm diameter), divided
Vegetable oil
1 jar (12 oz) marinated artichoke hearts, drained (1¼ cups/300 mL)
1 can (8 oz or 199 mL) sliced water chestnuts, drained
8 oz (250 g) mozzarella cheese (2 cups/500 mL grated)
2 oz (60 g) fresh Parmesan cheese (1/2 cup/125 mL grated)
1/2 cup (125 mL) mayonnaise
1/2 cup (125 mL) sour cream
2 garlic cloves
3 cups (750 mL) fresh kale leaves, stems removed and torn into pieces

Directions

Preheat oven to 450ºF (230ºC). Using serrated knife, slice off top of one bread round to create a lid; set lid aside (leave lid intact). Carefully remove center of bread round to form a 4½-in. (12-cm) wide and 2-in. (5-cm) deep well for dip.
Cut the bread removed from center and entire second bread round into 1-in. (2.5-cm) cubes. Place the bread bowl on the center of a White Large Round Stone. Arrange the bread cubes around the bowl and spray with vegetable oil.
Using the Manual Food Processor, process the artichokes and water chestnuts until coarsely chopped; place them in the Classic Batter Bowl.
Using the Microplane^® Adjustable Coarse Grater, grate the mozzarella and Parmesan cheeses. Add the cheeses, mayonnaise, sour cream, and garlic pressed with the Garlic Press to the batter bowl.
Microwave, covered, on HIGH 2 minutes or until cheeses begin to melt; mix until well blended.
Meanwhile, process kale until finely chopped. Remove batter bowl from microwave and stir in kale.
Microwave, covered, on HIGH 2-3 minutes until hot, stirring halfway through cooking. Remove from microwave. Pour dip into bread bowl.
Lean lid against bread bowl. Bake 13-15 minutes or until dip is heated through and top is golden brown.