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Prep Time: 20 min
Cook Time: 0 min

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Ingredients

For 16 Servings

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1 loaf (1 lb) unsliced french bread
3 jars (6-1/2 oz each) marinated quartered artichoke hearts, drained
1-1/2 cups (6 oz) shredded pepper jack cheese
1 cup (8 oz) sour cream
1 can (4 oz) chopped green chilies
2 garlic cloves, minced
2 cups (8 oz) shredded cheddar cheese, divided

Directions

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1 Cut bread in half lengthwise; carefully hollow out top and bottom of loaf, leaving 1/2-in. shells. Cube removed bread; set aside.
2 In a large bowl, combine the artichokes, pepper Jack cheese, sour cream, green chilies, garlic and 1 cup cheddar cheese. Add bread cubes and toss to coat. Spoon filling into bread shells; sprinkle with remaining cheddar cheese.
3 Place on an ungreased baking sheet. Cover with foil. Bake at 350° for 15 minutes. Remove foil; bake 10-15 minutes longer or until heated through. Slice and serve warm. Yield: 16 servings.

Directions

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1. Cut bread in half lengthwise; carefully hollow out top and bottom of loaf, leaving 1/2-in. shells. Cube removed bread; set aside.

2. In a large bowl, combine the artichokes, pepper Jack cheese, sour cream, green chilies, garlic and 1 cup cheddar cheese. Add bread cubes and toss to coat. Spoon filling into bread shells; sprinkle with remaining cheddar cheese.

3. Place on an ungreased baking sheet. Cover with foil. Bake at 350° for 15 minutes. Remove foil; bake 10-15 minutes longer or until heated through. Slice and serve warm. Yield: 16 servings.

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