GOLDEN GATE SOURDOUGH DIP

2 tablespoons butter
2 cloves garlic, peeled and minced
1 teaspoon Old Bay seasoning*
1 (10 3/4 ounces) can condensed cream of shrimp soup
1 tablespoon dry sherry (or 2 tablespoons white wine)
4 cups shredded Swiss cheese
1/2 to 3/4 cup sour cream
1 large round or oblong sourdough or French bread

In a 3-quart saucepan, melt the butter over medium heat. Add the garlic and Old Bay seasoning and cook, stirring, 3 minutes.

Add the soup and sherry or white wine, stirring to combine. Bring the mixture to a boil.

Remove pan from the heat, add the cheese and 1/2 cup sour cream, and stir until the cheese melts. Add a little more sour cream if the dip seems too thick. (The dip may be made a day in advance and refrigerated.)

Cut a thin slice off the top of the bread and reserve. Then remove the inside of the bread, leaving a 1/2-inch thick shell; set aside. Cut the soft inside pieces into cubes and spread on a baking sheet. Toast under a hot broiler until light golden.

Preheat the oven to 350 degrees F.

Place the bread shell on a foil-lined baking sheet. Pour the dip into the shell and cover the top with the reserved bread lid.

Bake until the dip is bubbling, about 40 minutes. (If the bread begins to brown too much, cover loosely with a piece of aluminum foil.)

Remove the bread from the oven and serve hot with the toasted bread cubes for dipping. (Large cooked shrimp and fresh vegetables can also be used for dipping.)

*To substitute the Old Bay seasoning, combine 1 bay leaf with 1/8 teaspoon each dry mustard, ground black pepper and paprika, and a large pinch each of ground nutmeg, cloves, ginger, cayenne and mace. Remove the bay leaf before serving the dip.

Servings: 8
Source: The Soup Mix Gourmet: 375 Short-Cut Recipes Using Dry and Canned Soups by Diane Phillips