Appetizer Artichoke Bread - Carolina Country

Appetizer Artichoke Bread

3.3/5 rating (7 votes)
Appetizer Artichoke Bread


  • 1 loaf unsliced French bread (1 pound)
  • 1 1/2 cups (12 ounces) sour cream
  • 1/2 cup butter, melted
  • 2 tablespoons sesame seeds
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 jar (6 1/2 ounces) marinated artichoke hearts, drained and chopped
  • 4 garlic cloves, minced
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons lemon-pepper seasoning


  1. Cut bread in half lengthwise; hollow out, leaving 1/2-inch shells. Set shells aside. Place removed bread in a food processor or blender; cover and process until crumbly. In a bowl, combine the bread crumbs, sour cream, butter and sesame seeds; spread onto a baking sheet. Broil 4 inches from the heat for 8–10 minutes or until lightly browned, stirring once.

  2. In a bowl, combine the crumb mixture, cheeses, artichokes, garlic, parsley and lemon-pepper. Spoon into bread shells. Place on a baking sheet. Bake at 350 degrees for 25 minutes or until golden brown. Slice and serve warm.

Rate this recipe

3.3/5 rating (7 votes)

Share this recipe

Leave a comment

You are commenting as guest.

Like this?

Share it with others