Artichoke Bread

• 1/4 c. butter
• 2 garlic cloves, pressed
• 2 tsp. sesame seed
• 1 (14 oz.) can artichoke hearts, drained and chopped
• 1 c. Monterey Jack cheese, shredded
• 1 c. Parmesan cheese
• 1/2 c. sour cream
• 1 loaf unsliced French bread

1. Melt butter in a large skillet over medium heat.
2. Add garlic and sesame seed; cook, stirring constantly, until lightly browned. Remove from heat.
3. Stir in artichoke hearts and next 3 ingredients.
4. Cover mixture and refrigerate, if desired, until ready to assemble.
5. Cut bread in half lengthwise.
6. Scoop out center of each half, leaving a 1-inch shell; set shells aside. Crumble removed bread and stir into artichoke mixture.
7. Spoon evenly into shells and sprinkle with Cheddar cheese.
8. Place on baking sheet, cover with foil.
9. Bake at 350u0b0 for 25 minutes, uncover and bake 5 minutes or until cheese melts.
10. Cut into slices and serve.

butter, garlic, sesame seed, hearts, cheese, parmesan cheese, sour cream, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=237750 (may not work)