Cheesy Artichoke Garlic Loaf
|French bread loaf||20 Ounce, halved lengthwise|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Garlic||6 Clove (30 gm), minced|
|Sesame seeds||2 Tablespoon|
|Sour cream||12 Ounce (1 1/2 Cups)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Minced parsley/2 teaspoons dried parsley flakes||2 Tablespoon|
|Lemon pepper seasoning||2 Teaspoon|
|Cubed monterey jack cheese||8 Ounce (2 Cups)|
|Canned water packed artichoke hearts||14 Ounce, drained, chopped (1 Can)|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Tomato||1 Medium, chopped|
|Parsley||1 Tablespoon (Additional)|
Carefully hollow out top and bottom of bread, leaving 1/4-in shells; set aside.
Cut removed bread into small cubes.
In a skillet, melt butter.
Add the bread cubes, garlic and sesame seeds; cook and stir until butter is absorbed.
Remove from the heat.
In a bowl, combine sour cream, Parmesan, parsley, lemon-pepper, Monterey Jack cheese, artichokes, olives and bread mixture.
Spoon into bread shells; sprinkle with cheddar cheese.
Place on ungreased baking sheets.
Bake at 350° for 30 minutes or until heated through.
Sprinkle with tomato and additional parsley.
Refrigerate any leftovers.