Ahira's Hangar

STUFFED GARLIC BREAD
submitted by: onewyteduck

1 (1 POUND LOAF FRENCH BREAD)
6 TBS. BUTTER OR MARGARINE
6 CLOVES GARLIC, MINCED
3 TBS SESAME SEED
1 1/2 CUPS SOUR CREAM
2 CUPS MONTEREY JACK CHEESE, GRATED
1/4 CUP PARMESAN CHEESE, GRATED
2 TBS PARSLEY, MINCED
2 TSP. LEMON PEPPER
1 (14 OZ) CAN ARTICHOKE HEARTS, DRAINED AND CHOPPED (NOT MARINATED)
1 CUP CHEDDAR CHEESE, GRATED
PAPRIKA

CUT BREAD IN HALF LENGTHWISE; PULL SOFT CENTER OF BREAD OUT IN CHUNKS, LEAVING CRUST WHOLE. PLACE ON FOIL COVERED BAKING SHEET. MELT BUTTER IN LARGE SAUTE PAN; STIR IN GARLIC AND SESAME SEEDS. ADD BREAD CHUNKS AND COOK UNTIL GOLDEN AND BUTTER IS ABSORBED. REMOVE FROM HEAT. COMBINE SOUR CREAM, MONTEREY JACK AND PARMESAN. STIR IN ARTICHOKE HEARTS AND BREAD. MIX WELL. SPOON INTO BREAD CRUSTS. SPRINKLE WITH PAPRIKA AND CHEDDAR. BAKE AT 350 FOR 30-45 MINUTES.

MAKES 20 BREAD SERVINGS OR 8 SERVINGS FOR A LIGHT MEAL.

That's the original recipe as we got it......we've had a lot of fun with this one substituting various things such as black olives or chives. Sun dried tomatoes with some crushed red pepper thrown in. A little bit of dill and some fresh spinach (actually my favorite). We've added bacon, shrimp.....the possibilities with this are endless.

If you try it, let me know what you think!

Oh, and we have also found that it works out better if the bread isn't fresh, fresh.