Cheesy Artichoke Garlic Loaf

• 1 loaf (20 inches) French bread, halved lengthwise
• 1/2 cup butter
• 6 garlic cloves, minced
• 2 tablespoons sesame seeds
• 1-1/2 cups sour cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
• 2 teaspoons lemon-pepper seasoning
• 2 cups (8 ounces) cubed Monterey Jack cheese
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 cup shredded cheddar cheese
• 1 medium tomato, chopped
• Additional parsley

1. Carefully hollow out top and bottom of bread, leaving 1/4-in. shells; set aside. Cut removed bread into small cubes.
2. In a skillet, melt butter. Add the bread cubes, garlic and sesame seeds; cook and stir until butter is absorbed. Remove from the heat.
3. 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
4. .
5. Bake at 350u0b0 for 30 minutes or until heated through. Sprinkle with tomato and additional parsley. Refrigerate any leftovers.

bread, butter, garlic, sesame seeds, sour cream, parmesan cheese, parsley, lemonpepper seasoning, cubed monterey, water, olives, cheddar cheese, tomato, parsley

Taken from www.tasteofhome.com/recipes/cheesy-artichoke-garlic-loaf/ (may not work)