Cheesy, Garlicky, Artichoke Bread
This recipe is incredibly easy to make and a real crowd pleaser. Great for taking to a tailgate, or just munching on while watching the Panthers win-- It's kid-approved, too!
1 loaf artisan, bakery bread, unsliced
1 stick butter
4 fat garlic cloves, minced
1 can artichoke hearts, drained, squeezed of liquid and chopped
1 cup shredded mozzarella
1 cup grated Parmesan
3 green onions, trimmed and chopped
Pre-heat oven to 350 degrees.
Cut the bread into hatch marks (squares) but not all the way through the bottom-- the bread cubes need to remain attached to the loaf.
Melt the butter with the minced garlic and set aside.
Stuff the chopped artichoke hearts, both cheeses and half of the green onions in between the bread cubes, then spoon or brush the garlic butter in between the bread cubes and on top of the loaf.
Wrap the stuffed loaf with foil, place on a baking tray and bake for 20 minutes, open foil and continue baking until cheese is gooey and the loaf of lightly browned in spots. Scatter remaining green onion slices on just before serving.