Artichoke Dip in a Bread Basket

By cindygwest

Ingredients

• 1 (20 ounce) round loaf pumpernickel bread
• 2 (12-ounce) jars marinated artichoke hearts, drained and chopped
• 1 cup grated Parmesan cheese
• 3/4 cup mayonnaise
• 1 cup shredded Swiss cheese
• 3 green onions, sliced
• 1 (4-ounce) can green chillies, drained
• 1 pickled jalapeno pepper, seeded and chopped

Preparation

Step 1

Cut top from loaf; scoop out center, leaving a 1/2 inch shell. Set shell aside. Cut
remaining bread into 1 - 1 1/2 inch cubes; place on a 15 x 10 x 1 inch jellyroll pan. Broil 6 inches from heat (with electric oven door partially opened) for 2 - 3 minutes or until golden, stirring once. Set aside.

Combine artichoke hearts and remaining ingredients. Place bread shell on jellyroll pan; fill with artichoke mixture and bakd at 350 for 15 to 20 minutes or until thoroughly heated. Serve with toasted bread cubes.