| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Appetizers, Breads | 4 | Servings | |
INGREDIENTS
| 1 | lg | Bread — loaf |
| 6 | Cloves garlic — minced | |
| 1 1/2 | c | Sour cream |
| 2 | tb | Lemon pepper |
| 1 | c | Cheddar cheese — grated |
| 1 | c | Butter — melted |
| 2 | tb | Sesame seeds |
| 2 | c | Monterey jack cheese — |
| Grated | ||
| 1 | 14 ounce | |
| &chopped | ||
| 1/4 | c | Parmesan cheese — grated |
| cn | Artichoke hearts — drained |
INSTRUCTIONS
Cyt bread in 1/2 lengthwise. Tear out insides in large chunks, leaving crusts intact. Melt butter in large skillet and stir in garlic, sesame seeds and breadchunks (that you tore out) until the bread is toasted and golden. Take off heat and add sour cream, jack cheese, parmesan and lemon pepper. Cut the artichoke hearts in quarters and add to the bread mixture and mix well. Spoon all of this stuff back into the bread crust shells and top with the cheddar cheese. Bake at 350 degrees for about 30 minutes. Slice and serve. Recipe By : Rhonda Guilbeaux File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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