Gilroy Garlic Festival Dip

8 oz. cream cheese, room temperature
1 pint sour cream
12 oz. shredded cheddar cheese
12 cloves garlic, finely minced
1 bunch green onions, chopped
1 can water-packed artichoke hearts, drained and chopped
1 round sourdough bread loaf
1-2 baguette loaves french bread

Cut a hole in the top of the round bread loaf. Hollow out the bread round and set aside. Saut� garlic and onions in 1 tbsp butter until soft; set aside. Mix cream cheese and sour cream. Stir in cheddar cheese, garlic/onion mixture, and artichoke hearts. Pour into hollowed bread round and replace the "lid". Double-wrap with aluminum foil and bake at 350� for 1� to 2 hours. Serve with sliced french baguettes