Mem's Favorite Artichoke Bread

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A change from spinach & artichoke dip! -- except without the spinach & more cheese! Delicious!

Difficulty: Easy - for beginners
Serves: 12

Preparation time:
Cooking time:


1/4 c. butter; 2-3 garlic cloves, minced; 1 (14oz) can artichoke hearts, drained & diced; 1 c. shredded Monterey Jack cheese (i used cheddar); 1 c. grated Parmesan cheese; 1 c. sour cream; 1 loaf French bread; 1/2 c. shredded cheddar cheese


Preheat oven to 350*. Melt butter in a skillet over medium heat. Add garlic. Saute until lightly browned. Remove from heat and stir in artichoke, Monterey Jack cheese, Parmesan cheese & sour cream. Cut bread in half lengthwise. Scoop out center of each piece leaving 1-inch shell. Add approximately 1/2 of the removed bread pieces to the artichoke mixture (i don't do this step). Stir to blend. Spoon artichoke mixture into French bread shells and sprinkle with cheddar cheese. Place on a baking sheet and cover with foil. Bake for 25 minutes. Remove foil and bake 5 more minutes. Cool slightly & cut into slices.


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