Cheesy Artichoke Garlic Loaf |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Even people who don't like artichokes will enjoy slices of this delicious crusty bread. The soft interior is rich with sour cream, three kinds of cheese and other goodies. Ingredients:
1 loaf (20 inches) french bread, halved lengthwise |
1/2 cup butter |
6 garlic cloves, minced |
2 tablespoons sesame seeds |
1-1/2 cups (12 ounces) sour cream |
1/4 cup grated parmesan cheese |
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes |
2 teaspoons lemon-pepper seasoning |
2 cups (8 ounces) cubed monterey jack cheese |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 cup (4 ounces) shredded cheddar cheese |
1 medium tomato, chopped |
additional parsley |
Directions:
1. Carefully hollow out top and bottom of bread, leaving 1/4-in. shells; set aside. Cut removed bread into small cubes.
2. In a skillet, melt butter. Add the bread cubes, garlic and sesame seeds; cook and stir until butter is absorbed. Remove from the heat.
3. In a bowl, combine sour cream, Parmesan, parsley, lemon-pepper, Monterey Jack cheese, artichokes, olives and bread mixture. Spoon into bread shells; sprinkle with cheddar cheese. Place on ungreased baking sheets.
4. Bake at 350° for 30 minutes or until heated through. Sprinkle with tomato and additional parsley. Refrigerate any leftovers. Yield: 10-12 servings.
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