Stuffed Garlic Bread

Name: Stuffed Garlic Bread
Ingredients: 1 unsliced loaf of French bread; 6 Tbsp. butter; 1 whole head of garlic, peeled and chopped fine; 7 tsp. sesame seeds; 1/4 c. fresh Parmesan cheese, grated; 1 1/2 c. sour cream; 1 c. Monterey Jack cheese, cut into 1 inch cubes; 2 t. lemon-pepper seasoning (Lawry's); 2 t. parsley, chopped; 2 c. artichoke hearts (not marinated), chopped

10 ingredients

1 steps

Ingredients

1 unsliced loaf of French bread
6 Tbsp. butter
1 whole head of garlic, peeled and chopped fine
7 tsp. sesame seeds
1/4 c. fresh Parmesan cheese, grated
1 1/2 c. sour cream
1 c. Monterey Jack cheese, cut into 1 inch cubes
2 t. lemon-pepper seasoning (Lawry's)
2 t. parsley, chopped
2 c. artichoke hearts (not marinated), chopped

Directions

1

Cut loaf in half lengthwise. Tear out soft center of bread chunks, leaving crust intact. Put crust shells on foil covered cookie sheets. Melt butter in large skillet. Stir in garlic and sesame seeds. Cook 1 to 2 minutes over medium heat, being careful not to burn the garlic. Stir in bread chunks; cook until golden brown and the butter has been absorbed. Remove from heat. In a large bowl, combine sour cream, Jack cheese, Parmesan cheese and lemon pepper. Stir in artichoke hearts, toasted bread with garlic butter and sesame seeds. Mix well and spoon back into bread shells. Cover with foil. Bake at 350° for 20 minutes. Remove foil; bake an additional 10 minutes uncovered. Let rest 5 to 10 minutes before cutting.