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.
IT WAS PHENOMENAL!!!!
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.
- Preheat oven to 375F.
- In a food processor, pulse the garlic and onion until minced. Add in artichokes and pulse until chopped.
- Add in the rest of the ingredients and process to thoroughly mix.
- Generously spread onto each half of bread.
- Place bread on a large sheet pan and bake for 20-25 minutes. Broil for another 4-5 minutes until top is lightly browned.
- Slice and serve.
Prior to baking, spread on generously
You know you
need want to try this, now!!
This recipe is shared on My Link Parties