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artichoke dip bread


 An artichoke dip baked in a loaf of bread  - cheesy and good!


I've made this recipe several times. Sometimes just the dip and I use warm corn tortillas instead. Home-fried is the best. 


Servings: makes 4-8 servings

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

1 (14-ounce) can of artichoke hearts, drained and chopped
2 green onions, sliced
2 cloves garlic, chopped
4 ounces cream cheese, room temperature
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano (parmesan), grated
1 loaf Italian bread, sliced in half lengthwise

directions
  1. Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella, and Parmigiano Reggiano reserving some of the cheese.
  2. Hollow 1/2 an inch out of the center of both halves of the bread.
  3. Spread the mixture into the hole in the bread slices and top with the reserved cheese.
  4. Bake in a preheated 350F/180C oven covered in foil for 20 minutes.
  5. Remove the foil and continue to bake until the cheese is melted and golden brown.
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