1 Loaf whole-wheat or brioche bread (unsliced)
1 Regular Breadstick
3 Cans (about 14 oz each) artichoke hearts, drained
1/2 cup grated Parmesan
1 block (4 oz) cream cheese, softened
1/2 cup mayonnaise
1 clove garlic, crushed
1/2 tsp hot red pepper sauce
Squeeze of lemon
1 toy plastic skeleton
Items needed: two 6-in. bamboo skewers and some toothpicks
1. The bread coffin: Using a serrated knife, horizontally slice through top third of bread loaf, keeping top of bread attached along the long side opposite you; this will be the coffin lid. Carefully raise lid three-quarters open. Insert a skewer through bread top at each back corner of the lid, carefully threading each skewer through the bottom part of the loaf. This will keep lid open. Using kitchen shears, snip top of skewers flush with bread lid.
2. Following the contours of the loaf, and starting 1/2 in. in from loaf edges, score a rectangle in cut surface of bread bottom with a small knife. Carefully discard bread from inside the rectangle, leaving a 1/2-in. bread wall on all sides and a hollow into which to put the dip. Hollow out bread from coffin lid. Insert 3 or 4 toothpicks into breadstick along one length. Attach breadstick handle to front of coffin.
3. Pulse artichoke hearts, Parmesan, cream cheese, mayonnaise, garlic, lemon, and pepper sauce in food processor until finely chopped. (If serving hot, place dip in a microwave-safe bowl; microwave on high 3 minutes or until hot.) Carefully spoon dip into prepared bread coffin. Decorate with plastic skeleton. Sprinkle top of dip with paprika. Serve with assorted dippers- like red peppers slices, celery, carrots, chips, whatever you prefer.
NOTE: You can make the dip up to 3 days ahead and refrigerate, then heat in the microwave and serve hot or at room temperature. Bread coffin is best day of.....