Mary Anne's Baked Artichoke Bread
For your next get-together, your family and guests will love this delicious appetizer based on the ever-popular artichoke dip. To save time you can make up the artichoke mixture ahead of time and then spoon it on the bread after your guests have arrived. But please, do not, under any circumstances, eat the whole loaf on your own before they arrive, no matter how loudly it is shouting at you to do so. You have been warned!
2 Tablespoons butter
3 garlic cloves, minced
2 teaspoons sesame seeds
14 ounces artichoke hearts (in water), drained and chopped
1 cup shredded Monterey jack cheese
1 cup grated parmesan cheese
1 cup sour cream
2 Tablespoons Hidden Valley Original Ranch dressing, (powder)
4 strips bacon, cooked and crumbled, optional
1 large loaf French or Italian bread, sliced
2 French baguettes, sliced
1/2 cup shredded cheddar cheese (prefer sharp)
- Preheat oven to 350 degrees F. In a skillet melt butter and then add garlic and sesame seeds. Sauté' until lightly browned. Remove from the heat and add artichoke hearts, Monterey jack, parmesan cheese, sour cream, ranch dressing powder and, if using, the crumbled bacon.
- Place sliced bread on baking sheet and spoon artichoke mixture on each slice of bread and top with cheddar cheese. Bake for about 15 minutes, until lightly brown and bubbly. Serve immediately.
Note: If the bread is unsliced, take it to the bakery department of your grocery store and they will slice it for you.