1small, slender baguette (for gluten eaters) OR 5 Udi’s gluten-free Classic French dinner rolls; sliced horizontally into 1/2” thick slices
Instructions
Preheat oven to 350 degrees.
In the bowl of a food processor, combine the artichokes, garlic, hot sauce, parmesan cheese, sour cream, cream cheese and process until creamy.
Spoon dip into a small casserole, sprinkle with parmigiano-reggiano cheese and paprika and bake for 20 minutes. Remove and set on cooling rack.
While the dip is cooking, in a small sauce pan melt butter and add diced garlic. Turn off heat and allow to sit for 5 minutes.
Place sliced bread on a large baking sheet. Brush the top side only with the garlic butter. Note: if choosing to make a larger batch, the garlic butter ingredients can be doubled.
While the dip is cooling, place the bread sliced under the broiler for 30 seconds to 1 ½ minutes only. Watch closely to ensure no burning. Remove as soon as the toast turns a light golden brown.