Artichoke Cheese Bread

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.

Photo by Laurie S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    (10-ounce) sourdough baguette

  • 1

    tablespoon butter

  • 1

    garlic clove, minced

  • 1/2

    cup reduced-fat sour cream

  • 1/2

    cup shredded cheddar cheese, about 2 ounces

  • 1/2

    cup shredded Monterey Jack cheese, about 2 ounces

  • 2

    (6-1/2 ounce) jars marinated artichoke hearts, drained and chopped

  • 1

    tablespoon fresh lemon juice

  • Coarse salt and ground pepper

  • 1/4

    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.

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