Garlic Cheese Dip

1 loaf sheepherders bread

¼ lb. butter                   

1 bunch green onions, chopped

12 cloves of garlic, minced finely

1 pkg. (8 oz) cream cheese, room temperature

16 oz. sour cream                 

12 oz. Cheddar cheese, grated

1 can (10 oz.) artichoke hearts, drained and cut into quarters (water pack not marinated) 

Cut a hole in the top of the bread loaf about 5 inches in diameter.  If you wish, make a zigzag pattern to be decorative.  Remove soft bread from cut portion and discard.  Reserve crust to make top for loaf.  Scoop out most of the soft inside portion of the loaf and save for other purposes, such as stuffing or dried breadcrumbs. 

In about 2 tablespoons butter, sauté green onions and half the garlic until onions wilt.  Do not burn!  Cut cream cheese into small chunks; add onions, garlic, sour cream and Cheddar cheese.  Mix well.  Fold in artichoke hearts. 

Put all of this mixture into hollowed out bread.  Place top on bread and wrap in a double thickness of heavy-duty aluminum foil.  Bake in 350-degree oven for 1^1/2 to 2 hours.  Slice French rolls thinly and butter with remaining butter and garlic.  Wrap in foil and bake with big loaf for the last 30 minutes.  When ready, remove foil and serve, using slices of French rolls to dip out sauce.

To lighten, use fat-free sour cream, reduced-fat cream cheese, and decrease butter by up to half.