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Artichoke Cheese Bread

December 19, 2015

Here’s a super yummy recipe that works well as an appetizer, or as a lunch paired with Creamy Tomato Soup. This bread is ooey-gooey, cheesy goodness!

1 sourdough baguette (10 oz)
1 Tablespoon butter
1 fresh garlic clove, minced
1/2 cup sour cream
1/2 cup sharp cheddar cheese, shredded
1/2 cup Monterey Jack cheese (or mozzarella or Gouda), shredded
2 jars (6.5 oz. each) marinated artichoke hearts, drained and chopped
1 Tablespoon fresh squeezed lemon juice
Garlic salt and fresh ground black pepper, to taste
1/4 cup fresh Parmesan cheese, grated


  • Pre heat oven to 350 degrees F.
  • Cut baguette in half, lengthwise. Scoop out center with your fingers and tear into small pieces. Set bread shells aside.
  • Melt butter in a medium non-stick skillet over medium heat.
  • Add bread pieces and garlic to hot skillet. Cook until bread is golden brown, stirring occasionally, about 5 minutes. Cool slightly.
  • In a large bowl, combine browned bread, sour cream, cheddar cheese, Monterey Jack cheese, artichoke hearts, and lemon juice. Season with garlic salt and black pepper to taste, and stir.
  • Spoon mixture evenly into reserved shells. Sprinkle with Parmesan cheese.
  • Bake 20-25 minutes, until browned on top.
  • Cool 5 minutes before slicing into serving pieces.
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