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Cheesy Artichoke Garlic Loaf Recipe
|French bread loaf||20 Ounce, halved lengthwise|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Garlic||6 Clove (30 gm), minced|
|Sesame seeds||2 Tablespoon|
|Sour cream||12 Ounce (1 1/2 Cups)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Minced parsley/2 teaspoons dried parsley flakes||2 Tablespoon|
|Lemon pepper seasoning||2 Teaspoon|
|Cubed monterey jack cheese||8 Ounce (2 Cups)|
|Canned water packed artichoke hearts||14 Ounce, drained, chopped (1 Can)|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Tomato||1 Medium, chopped|
|Parsley||1 Tablespoon (Additional)|
Calories 498 Calories from Fat 269
% Daily Value*
Total Fat 31 g48.2%
Saturated Fat 17.5 g87.4%
Trans Fat 0 g
Cholesterol 80.8 mg
Sodium 988.8 mg41.2%
Total Carbohydrates 40 g13.3%
Dietary Fiber 4.3 g17.4%
Sugars 1.6 g
Protein 19 g37.1%
Vitamin A 30.8% Vitamin C 23.1%
Calcium 38.4% Iron 17.4%
*Based on a 2000 Calorie diet
Cut removed bread into small cubes.
In a skillet, melt butter.
Add the bread cubes, garlic and sesame seeds; cook and stir until butter is absorbed.
Remove from the heat.
In a bowl, combine sour cream, Parmesan, parsley, lemon-pepper, Monterey Jack cheese, artichokes, olives and bread mixture.
Spoon into bread shells; sprinkle with cheddar cheese.
Place on ungreased baking sheets.
Bake at 350° for 30 minutes or until heated through.
Sprinkle with tomato and additional parsley.
Refrigerate any leftovers.