This appetizer is full of yummy, gooey and tummy warming ingredients for all kinds of cowgirls and cowboys!
I made this for my family the other night, but added sliced tomatoes and chopped cooked chicken breast under the artichoke topping and finished by adding the cheddar cheese on top before baking it.
I added a nice crisp romaine salad to it and “ta da”, dinner was made! It’s easy, has simple ingredients and tastes like a pro made it.
1/3 cup butter
1 tbsp. minced garlic
1 (14oz) can artichoke hearts, drained/chopped
4 ounces shredded Mozzarella cheese
1 cup grated Parmesan cheese
1/2 cup sour cream
1 French bread loaf
Salt and black pepper
2 ounces shredded cheddar cheese
Paprika for sprinkling over the top
Easy Directions: Preheat oven to 350 degrees. Melt butter in a skillet over medium-high heat. Add garlic and saute about 30 seconds. Add artichoke hearts, Mozzarella, Parmesan and sour cream. Stir until blended, then remove from heat and cool. Slice bread lengthwise and tear out some of the middle. Spread the artichoke mixture evenly over bread and sprinkle with cheddar cheese and paprika.
Place each half on a baking sheet and cover lightly with foil. Bake 25 minutes, then remove foil and bake for another 6-8 minutes so that cheese is completely melted. Cut into slices and serve warm.
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