Artichoke Cheese Bread

3080
Artichoke Cheese Bread

Photo by Laurie S.

This will be your favorite Artichoke Cheese Bread recipe. Scooping out the insides and mixing with the artichoke cheese mixture makes this a filled bread, and not just topped.

  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (10-ounce) sourdough baguette

  • 1

    tablespoon butter

  • 1

    garlic clove, minced

  • ½

    cup reduced-fat sour cream

  • ½

    cup shredded cheddar cheese, about 2 ounces

  • ½

    cup shredded Monterey Jack cheese, about 2 ounces

  • 2

    (6-½ ounce) jars marinated artichoke hearts, drained and chopped

  • 1

    tablespoon fresh lemon juice

  • Coarse salt and ground pepper

  • ¼

    cup grated Parmesan cheese

  • Fresh parsley, for garnish, optional

Directions

Preheat oven to 350°F. Cut the bread in half lengthwise. Scoop out center with your fingers, and tear into small pieces. Set bread shells aside. Melt butter in a medium skillet over medium-low heat. Add bread pieces and garlic; cook until bread is golden brown, stirring occasionally, about 5 minutes. Cool slightly. In a large bowl, combine browned bread, sour cream, cheddar, Monterey Jack, artichoke hearts, and lemon juice. Season with salt and pepper; stir together. Spoon mixture into reserved bread shells; sprinkle with Parmesan. Bake until browned on top, 20 to 25 minutes. Cool 5 minutes before cutting into serving pieces. Garnish with parsley, if desired.


Nutrition

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