Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

Cheesy Artichoke Garlic Loaf

Even people who don't like artichokes will enjoy slices of this delicious crusty bread. The soft interior is rich with sour cream, three kinds of cheese and other goodies.

10-12 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

1 loaf (20 inches) French bread, halved lengthwise
1/2 cup butter
6 garlic cloves, minced
2 tablespoons sesame seeds
1-1/2 cups (12 ounces) sour cream
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 teaspoons lemon-pepper seasoning
2 cups (8 ounces) cubed Monterey Jack cheese
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded cheddar cheese
1 medium tomato, chopped
Additional parsley

Directions

Carefully hollow out top and bottom of bread, leaving 1/4-in. shells;
set aside. Cut removed bread into small cubes.
In a skillet, melt butter. Add the bread cubes, garlic and sesame
seeds; cook and stir until butter is absorbed. Remove from the heat.
In a bowl, combine sour cream, Parmesan, parsley, lemon-pepper,

2 of 2

Cheesy Artichoke Garlic Loaf (continued)

Directions (continued)

Monterey Jack cheese, artichokes, olives and bread mixture. Spoon
into bread shells; sprinkle with cheddar cheese. Place on ungreased
baking sheets.
Bake at 350° for 30 minutes or until heated through. Sprinkle
with tomato and additional parsley. Refrigerate any leftovers.
Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 each) equals 335 calories, 25 g fat (15 g saturated fat), 75 mg cholesterol, 635 mg sodium, 16 g carbohydrate, 1 g fiber, 12 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.