Baked artichoke dip

Reader Margaret Cody shares her moreish party dish- the creamy vegetarian filling baked into a round loaf will go down a storm with guests Ingredients: 400g round cob loaf 2 x 390g tins artichoke hearts, drained 140g light mayonnaise 140g Parmesan (or vegetarian alternative), grated two pinches of garlic salt small bunch chives, finely chopped extra crusty bread chunks, crackers or crunchy tortillas, to serve Method: 1. Heat oven to 180C/160C fan/gas 4. Slice the top off and hollow out the loaf. Break the artichoke hearts into chunks, place in a bowl with the mayonnaise, Parmesan, garlic salt and a good grinding of black pepper, then mix well. 2. Fill the hollowed-out loaf with the artichoke mixture. Pop the lid back on, wrap the loaf in foil, then bake for 20 mins. Remove the foil and give the mixture a stir, then rewrap and return to the oven for a further 45-50 mins or until the filling is piping hot. 3. Remove from the oven, scatter over the chives and dive in. Source: Good Food