Sunday, June 23, 2013

Ultimate Cheesy Artichoke Bread

This last Friday was the official first day of Summer. 

It stormed and rained in Iowa and we've been under a flood warning since....

it seems like it's been weeks.

To cheer us all up this weekend I made our favorite dip, Cheesy Artichoke, and then before I could serve it, we had surprise guests and all our plans had to change for a few days. 

Then tonight preparing dinner, I found the container of dip in the back of the frig. Sweet!!!

I decided to use it as a topping on a loaf of sourdough (hehe!!) as a side for our pasta dinner. Yum!

So even though I have been resorting to using the oven as little as possible, because the air conditioner is running because it's 85F outside, and pouring rain, I cranked that baby on for this bread.


   Told ya!

The Chicken Chick


1 loaf of Sourdough, French or Italian bread, halved. 
1 16 oz bag of frozen Artichokes, thawed
3 cloves of garlic
2 green onions
1 cup of Mayonnaise
4 oz. of Cream cheese
1 cup Mozzarella, shredded
1/2 cup Parmesan cheese
1 tsp of pepper
salt only to taste, probably won't need. 

  1. Preheat oven to 375F.
  2. In a food processor, pulse the garlic and onion until minced. Add in artichokes and pulse until chopped. 
  3. Add in the rest of the ingredients and process to thoroughly mix. 
  4. Generously spread onto each half of bread. 
  5. Place bread on a large sheet pan and bake for 20-25 minutes. Broil for another 4-5 minutes until top is lightly browned. 
  6. Slice and serve.  
Prior to baking, spread on generously
 You know you need want to try this, now!!
 photo featuredbutton.jpg"/>

This recipe is shared on My Link Parties