Artichoke Cheese Bread

By ForkAndTheCork

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.

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

Details

Servings 4

Preparation

Step 1

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.