Cheesy Garlic Artichoke-Stuffed Bread

French bread shells are filled with a mixture of toasted bread cubes, artichoke hearts, cheeses and sour cream, then warmed in the oven.

Ingredients:

• 1 1-lb loaf French bread
• 6 tbsp butter
• 4 cloves garlic, minced
• 1 1/2 tbsp sesame seeds
• 1 1/2 cups sour cream
• 1/4 tsp crushed red pepper flakes
• 2 cups Monterey Jack or mozzarella cheese, diced
• 1/4 cup grated Parmesan cheese
• 2 tsp lemon-pepper seasoning
• 1 14-oz can artichoke hearts, drained and chopped
• 1 cup cheddar cheese, shredded

Directions:

Cut bread in half lengthwise; remove soft center, leaving crust intact to form shells. Tear the soft center into bite-size pieces. Place bread shells on baking sheet covered with foil. Preheat oven to 350 degrees. Melt butter in large skillet; stir in garlic and sesame seeds, and cook about 30 seconds. Add bread chunks; cook over medium heat until bread is golden; remove from heat. Combine sour cream, crushed red pepper, Jack cheese, Parmesan and lemon-pepper in a large bowl. Stir in artichoke hearts and toasted bread to combine. Spoon half of mixture into each bread shell. Sprinkle cheddar cheese on top of each stuffed bread half, pressing lightly. Bake 20-30 minutes until cheese is bubbly. Slice each half crosswise into 6 pieces.

Number of Servings: 6