Stuffed Garlic Bread
CATEGORIES
INGREDIENTS
- 1 unsliced loaf french bread
- 6 tablespoons butter
- 1 whole head of fresh garlic, peeled and chopped fine
- 7 teaspoons sesame seeds
- 1/4 cup parmesan cheese, grated
- 1 1/2 cup sour cream
- 2 cups monterey jack cheese, cut into 1-inch cubes
- 2 teaspoons lemon pepper
- 2 teaspoons parsley
- 2 cups chopped artichoke hearts
DIRECTIONS
- Cut loaf in half lengthwise. Tear out soft center of bread in chunks, leaving crust intact.
- Put crust shells on a foil covered cookie sheet, crust sides down.
- Melt butter in a large skillet, stir in garlic and sesame seeds. Cook for 1-2 minutes on medium heat (don't burn the garlic!).
- Stir in torn bread chunks, and cook until golden brown and butter has been absorbed. Remove from heat.
- In a very large bowl combine sour cream, jack cheese, parmesan, parsley and lemon pepper. Stir in artichoke hearts and toasted bread (garlic bits too!).
- Mix well and spoon back into bread shells. Lay them both crustside down on the foil covered sheet, and put a sheet of foil over the top (it just has to be over the top...doesn't need to be wrapped), then bake at 350 for 20 minutes.
- Remove foil and bake for an additional 10 minutes uncovered.
- Let rest 5-8 minutes before cutting.