I have been eyeing this recipe for the better part of a year. I’ve really been meaning to make it. But for someone reason it just hadn’t happened. Until last week. And then again this week. And probably next week too. In case you haven’t already figured it out. We LOVED this bread. Like I want to marry it love. Me and this artichoke cheese bread; we are getting pretty serious.
I made a couple small changes just because 1) I don’t like onion and 2) I didn’t have any mozzarella cheese. I only had cheddar. I am sure mozzarella would be great. But for me, the cheddar just worked. This bread is definitely an indulgence, but it is worth every last calorie. One of my favorite dinners is bread. Bread dipped in oil, bruschetta, pizza bread, bread smothered in Nutella. I loved the cheesiness and the creaminess and the crustiness from the bread. Really, I loved everything about it. I loved it so much that I may never make artichoke dip again.
1 can artichoke hearts, drained and chopped
2 cloves garlic, chopped
4 ounces cream cheese
1/4 cup mayonnaise
1/2 cup sour cream
½ cup + 2 Tablespoons sharp cheddar, shredded, divided
1/4 cup Romano cheese grated
loaf Italian bread, sliced in half lengthwise
Preheat the oven to 350 degrees. Combine all of the ingredients except for the bread, and mix well. Slice the bread in half lengthwise. I used half of a loaf, so each piece should be about 1 foot long. Remove about half of the inside of the bread. Spread the artichoke filling over the bread. Sprinkle with the extra cheese. Place in the oven for 20 minutes. Check after 15 minutes. If it is getting too brown, but the cheese is not melted, then cover with foil. Allow to cool for about 5-10 minutes. Slice and serve.
Source: Adapted from Closet Cooking