Sweet Ps Artichoke Bread Food

ARTICHOKE BREAD

Steps:

• Preheat over to 350°F.
• Melt butter in a skillet over medium heat.
• Add garlic and sesame seeds.
• Sauté until lightly browned.
• Remove from heat and stir in artichoke, Monterey jack, parmesan and sour cream.
• Cut bread in half lengthwise.
• Scoop out center of each piece, leaving a 1 inch shell.
• Add approximately 1/2 of the removed bread pieces to the artichoke mixture.
• Stir to blend.
• Spoon artichoke mixture into french bread shells and sprinkle with cheddar cheese.
• Place on baking sheet and cover with foil.
• Bake for 25 minutes.
• Remove foil and bake 5 minutes more.
• Cool slightly and cut into slices.

KILLER ARTICHOKE BREAD

Steps:

• Preheat your oven to BROIL.
• Melt the butter in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the artichoke hearts, Mozzarella cheese, Cheddar cheese, Parmesan cheese and sour cream to the skillet and stir to blend. When completely combined remove from the heat.
• Slice the bread lengthwise. Spoon the artichoke mixture evenly onto the bread. Broil for about 4-7 minutes or until cheese has melted an bread is hot. Do not walk away. Watch the bread closely or it could burn.

ARTICHOKE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine artichoke hearts, Parmesan cheese, mayonnaise, and garlic together in a bowl.
• Spread artichoke topping evenly over the French bread halves. Place coated bread on a baking sheet.
• Bake in preheated oven until topping is hot and bubbling, about 20 minutes.

ARTICHOKE SPREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan.
• Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.

ARTICHOKE SPREAD WITH GARLIC BREAD

Steps:

• Combine the first 5 ingredients in a bowl; transfer to a 1-1/2-qt. slow cooker. Cook, covered, on low, until cheese is melted, 2-3 hours. Meanwhile, prepare garlic bread according to package directions. Slice and serve with hot dip.

SWEET P'S ARTICHOKE BREAD

Steps:

• Marinate all of the above for at least 2 hrs, overnite if possible.
• Defrost one loaf frozen breaddough and half it.
• Spray cookie sheet with Pam.
• Spread dough into thin rectangle.
• Spread 1/2 artichoke mixture into each rectangle. Fold over each side, overlapping, tuck ends with seam on the bottom.
• Let rise in a warm room for an hour.
• **The best place do this is in your laundry room when you have the dryer running.
• Bake at 350 degrees for approximately 20 minutes (usually takes a little longer)-let stand before serving.
• **You can do an egg wash on the dough to give the finished bread a rich color.

ARTICHOKE DIP BREAKFAST SANDWICHES

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray and line with parchment, leaving the sides overhanging. Spray parchment.
• In a large bowl, whisk to combine the eggs, milk, salt and pepper. Pour into the prepared dish and bake until eggs are set, about 20 minutes. Remove from oven and set aside.
• In a medium bowl, stir to combine the cream cheese and sour cream until smooth. Fold in the parmesan cheese, spinach and artichokes and season with salt and pepper.
• Use a serrated knife to cut the rolls in half horizontally, then place bottom half in a 9x13 baking dish. Top the bread with the spinach artichoke dip, then shredded mozzarella. Turn the eggs out of the pan on top of the cheese, then top with the ham. Place the top half of the bread over the ham and brush with melted butter.
• Bake until the cheeses are melted and the tops are golden, about 20-25 minutes. Cut the bread into sandwiches and serve.

THE BEST STUFFED ARTICHOKES

Steps:

• Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
• Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
• Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
• Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
• Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.

SPINACH AND ARTICHOKE GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a medium bowl, mix together the cream cheese, sour cream, 1 cup mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper. Fold in the spinach and artichoke hearts.
• Set the French bread on the prepared baking sheet, cut side up. Spread the spinach artichoke mixture over both halves of the bread. Top with the remaining 2 cups of mozzarella.
• Bake the garlic bread for 8-10 minutes, until the cheese is melted. Turn the broiler to high and broil for 1-2 minutes, until golden and bubbling.
• Let the garlic bread cool for about 5 minutes, then slice and serve.
• Enjoy!

ARTICHOKE BREAD

Steps:

• 1. Preheat oven to 350 degrees. Add the garlic to the melted butter and set aside for a minute. Mix the artichokes, jack cheese, parmesan cheese, green onions,sour cream and mayo. Add the butter and garlic mixture.
• 2. Cut bread in half lengthwise. Pull some of the bread out of the top and bottom halves to make a "bed". Add about 1/2 of the pulled bread to the artichoke mixture. Stir to blend. Spoon artichoke mixture into the bread shells and sprinkle with the sharp cheddar cheese. (you may wish to use more. I sometimes do) Place on a baking sheet and cover with foil that has been sprayed with cooking spray. Bake for 25 minutes. Remove foil and bake another 5 minutes. Cool slightly and cut into slices......mmmmmm