Cheesy Jalapeno Artichoke Bread

In case you missed me over at DJ's Sugar Shack the other day, here is the recipe I guest posted for her.

While recipe hunting the other day (sounds like a profession, huh) I found several Cheesy Artichoke bread recipes on Pinterest.  None were actually what I was looking for so I decided to adapt my Cheesy Jalapeno Artichoke Dip and make the bread my own way.  And ya know what?  It was AMAZING!  Go ahead, go make some now.  You won't regret it, I promise :)

Here's what you need:
1- 1Lb. loaf of freshly baked french bread
1-14oz. can artichoke hearts, drained and minced
1/2 cup mayonnaise (I only use Best Foods)
1/4 cup sour cream
2 garlic cloves, pressed (I use a micro plane and "grate" them into the bowl)
1 cup Italian combo cheese, I use a pre-shredded
1/2 cup freshly grated Parmesan
12 - 15 Jalapeno disks, I use a jarred deli brand, not fresh, minced

Preheat oven to 375 degrees.  Line a baking sheet with parchment and set aside.

Finely dice the artichokes and jalapenos, then add all the ingredients to a medium bowl and mix well.

Slice the loaf of bread in half lengthwise.

Spread the mixture evenly over each half and place in the oven. Bake for 15 minutes, then broil on Hi until golden and bubbly.

 

Remove from oven and cool about 1-2 minutes then slice and serve. 

Great as an appetizer or with a meal.

Enjoy!

Serves - 8-12 or more

Here's the handy printable - Cheesy Jalapeno Artichoke Bread 

You can find me each week linking up to these wonderful blogs