Stuffed Artichoke Garlic Bread

Stuffed Garlic Bread

Ingredients

1 loaf of Sourdough bread

6 Large Cloves of garlic minced

¼ cup of parmesan cheese

1 ½ cups sour cream

2 cups Cubed Monterey jack cheese

½ cup Butter

2 Tsp Lemon Pepper

2 TBLsp of parsley

1 TBLsp of sesame seeds

1 14 oz can water packed artichoke hearts cut into pieces

1 cup shredded cheddar cheese  (for topping)

In a large skillet melt butter and add garlic.

Slice loaf of bread in half lengthwise.  Tear bread out of center of loaf and tear into pieces.  Add to melted butter in pan and brown.  Add pepper, parsley, and sesame seeds.  Add in remaining ingredients (except cheddar cheese) and mix well.

Spoon ingredients back into empty loaf of bread.  Sprinkle with cheddar cheese and bake at 350 for 30 mins.

Slice and serve.  Great as an appetizer or with marinated steaks.

Can be made ahead of time, just refrigerate.

Wine pairing: Pinot Gris or Sparkling – citrusy and acidic to compliment the garlic  OR  Red – Pinot Noir or Beaujolis – lighter delicate, won’t over power the garlic.

From the Gilroy Garlic Festival – many many many years ago.