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Preheat oven to 350°F.
Bring a large pot of salted water to a boil. Add broccolini and cook until tender, about 3 minutes. Drain broccolini, pat dry, and cool 5 minutes.
Transfer broccolini to a food processor and pulse until finely chopped. Add cream cheese, mayonnaise, sour cream, ½ c Parmiggiano Reggiano, lemon zest and juice, hot sauce and garlic and pulse until smooth.
Transfer mixture to a bowl and fold in artichokes, Havarti, dill and all but 1 tbsp of green onions. Season with salt and pepper, to taste.
Transfer mixture to bread boule and top with remaining ¼ c Parmiggiano Reggiano.
Return top of bread, wrap boule with foil, and bake until browned and bubbling, 1 ½ hours. If you are in a hurry, bring mixture to a boil in a saucepan over medium-high heat, stirring frequently, then spoon into bread boule for a pretty presentation.
Top with more dill and reserved green onions and Parmiggiano Reggiano.
Serve with your choice of The Fresh Market French Rounds, Entertainer Crackers, or Organic Tortilla Chips. You can also cut the insides of the bread boules into cubes and toast before dipping.
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