| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Appetizers, Breads |
10 |
Servings |
INGREDIENTS
| 1 |
|
Loaf sheephearders bread |
| 1/4 |
lb |
Butter |
| 1 |
|
Bunch green onions, chopped |
| 12 |
|
Cloves fresh garlic, minced |
| 8 |
oz |
Cream cheese room temp |
| 16 |
oz |
Sour cream |
| 12 |
oz |
Cheddar cheese |
| 1 |
cn |
Artichoke hearts drained |
|
|
And cut into quarters |
| 6 |
sm |
French rolls, sliced thinly |
|
|
But not all the way through |
INSTRUCTIONS
Cut a hole in the top of the bread loaf about 5 inches in diameter. If you
wish, make a zigzag pattern to be decorative. Remove soft bread from cut
portion and discard. Reserve crust to make top for loaf. Scoop out most of
the loaf and save for other purposes, such as stuffing or dried bread
crumbs. In about 2 tbsp butter, saute green onions and half the garlic
until onion wilt. Do not burn! Cut cream cheese into small chunks; add
onions, garlic, sour cream and Cheddar cheese. Mix well. fold in artichoke
hearts. Put all of this mixture into hollowed out bread. Place top on
bread and wrap in a double thickness of heavy duty aluminum foil. Bake in
350 degree oven for 1 1/2 to 2 hours. Slice French rolls thinly and butter
with remaining butter and garlic. Wrap in foil and bake with big loaf for
the last 1/2 hour. When ready, remove foil and serve, using slices of
French rolls to dip out sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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