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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Like artichoke dip without the need for dippers! Ingredients:
1 loaf french bread, cut in half lengthwise |
11/2 cups sour cream |
1/2 cup butter, melted |
1 cup shredded cheddar cheese |
1 cup fresh grated parmesan cheese |
15 ounce can artichoke hearts, drained and finely chopped |
3 cloves of garlic, run through garlic press |
Directions:
1. Cut the bread in half the long way, and scoop out just a bit of the middle from each half. Lay halves on cookie sheet (line with foil if you don’t want any cleanup after baking). Combine remaining ingredients and spread equally between the bread halves, spreading to the very edges of the bread. Bake at 350 degrees until top is golden and bubbly, about 20 to 25 minutes. Remove bread from oven and slice into 2” slices for serving.
2. Alternate method:
3. Slice a loaf of French bread into 1” slices. Lay the slices on a cookie sheet and bake at 425 degrees until just barely browned - they will brown more when they are baked with the topping (watch the bottoms closely, as they will usually brown first – you only need one side browned, so don’t flip them and toast the other side). If you really want an added garlic bang, run the cut side of a garlic clove over the toasted side as soon as you remove the pan from the oven. You can cool and store the toasted slices until you are ready to prepare the appetizers. When ready, spread the un-browned tops of each slice with the cheese and artichoke mixture, and place them on a cookie sheet. Bake at 350 degrees about 12 minutes, and then broil until the tops are browned and bubbly.
4. NOTE: you can also use crackers, like Triscuits, spreading them with a thin layer of the spread and popping them under the broiler until browned and bubbly. Experiment any way you like!
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