Recipe Thursday – Artichoke Bread

Photo Courtesy of and Kevin Lynch

Recipe Thursday – Artichoke Bread

A great take on the classic artichoke dip. 

The artichoke bread is essentially an artichoke dip that is baked in a loaf of Italian bread until the crust of the bread is perfectly light and crispy; the dip is nice and warm and the cheesy topping is melted and golden brown.  YUMMO!  Thank you Kevin Lynch and


Artichoke Bread


1 (14 ounce) can artichoke hearts, drained and chopped
2 green onions, sliced
2 cloves garlic, chopped
4 ounces cream cheese, room temperature
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano (parmesan), grated
1 loaf Italian bread, sliced in half lengthwise

1.Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.
2.Hollow 1/2 an inch out of the center of both halves of the bread.
3.Spread the mixture into the hole in the bread slices and top with the reserved cheese.
4.Bake in a preheated 350F/180C oven covered in foil for 20 minutes.
5.Remove the foil and continue to bake until the cheese is melted and golden brown.


Prep Time: 10 minutes Cook

Time: 30 minutes

Total Time: 40 minutes

Servings: 4


Courtesy of Food and Drink;  Kevin Lynch and