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Appetizer Artichoke Bread
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1 loaf (1 pound) unsliced French bread
1-1/2 cups (12 ounces) sour cream
1/2 cup butter, melted
2 tablespoons sesame seeds
2 cups (8 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 cup grated Parmesan cheese
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
4 garlic cloves, minced
2 tablespoons minced fresh parsley
2 teaspoons lemon-pepper seasoning
Cut bread in half lengthwise; hollow out, leaving 1/2-in. shells. Set aside. Place
removed bread in a food processor; cover and process until crumbly. In a large
bowl, combine the bread crumbs, sour cream, butter and sesame seeds; spread onto
a baking sheet. Broil 4 in. from the heat for 8-10 minutes or until lightly
browned, stirring once. In a large bowl, combine the crumb mixture, cheeses,
artichokes, garlic, parsley and lemon-pepper. Spoon into bread shells. Place
on a baking sheet. Bake at 350° for 25 minutes or until golden brown. Slice
and serve warm.
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Printed from tasteofhome.com Aug 28, 2008Copyright Reiman Media Group, Inc © 2008 |