Removing Artichoke & Roasted Pepper Dip From the Oven

Video Transcript

"Hi. This is Rich Buccola here in New York City and today on behalf of Expert Village, I'm going to show you how to make an artichoke and roasted pepper dip. Alright, we're back at our oven. It's been about twenty, twenty two minutes. Just looking at it. I mean it's sizzling, it's boiling, it's all perfect. Let's take it out of the oven. Look at how nice this looks. Alright, so we're just going to put it on top of our stove and we're going to let it cool just a bit, before we put it into our bread. Our bread bowl. Alright, so while our dip is cooling, I like to start to arrange my pan now. I have my nice pan that I bought for a buck. I put my bread right in the middle. That's where our dip is going to go. I put my all the pieces of bread right here. I have my carrots, I'm going to put them like over here. Nice. I'm going to put my celery over here maybe. Little bit of celery. And I even have my flat bread. I have some pumpernickel and I had some rye. I'm just going to put a couple of those out like this. Almost like a domino effect. I'm going to put out some pumpernickel. Like so. And that's about it. That looks good. And all we have to do now is just add our dip that's cooling right to the middle. And we are done."