Artichoke Cheesebread
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Ingredients
- 1 sourdough baguette (10 oz)
- 1 T butter
- 1 garlic clove, minced
- 1/2 c. reduced fat sour cream
- 1/2 c. shredded cheddar cheese (2 oz)
- 1/2 c. shredded Monterey jack cheese (2 oz)
- 2 jars (6.5 oz each) marinated artichoke hearts, drained and chopped
- 1 T fresh lemon juice
- coarse salt and ground pepper
- 1/4 c. grated Parmesan cheese
- fresh parsley
Instructions
- Preheat oven to 350.
- Halve baguette 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.
- 1 sourdough baguette (10 oz)
- 1 T butter
- 1 garlic clove, minced
- 1/2 c. reduced fat sour cream
- 1/2 c. shredded cheddar cheese (2 oz)
- 1/2 c. shredded Monterey jack cheese (2 oz)
- 2 jars (6.5 oz each) marinated artichoke hearts, drained and chopped
- 1 T fresh lemon juice
- coarse salt and ground pepper
- 1/4 c. grated Parmesan cheese
- fresh parsley
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