Baked Artichoke Bread

Every year my husband and I host a big fall party. This was our sixth year hosting and we love being able to get all of our friends together and celebrate our favorite season. We call the party “The Feast” and it is definitely just that. We provide a large piece of meat for everyone – we’ve done barbecued turkey, pulled pork, tri-tip roast and this year we did a beef brisket. My husband did a fabulous job with the brisket – maybe I can get him to “guest post” about it (wink, wink, hubby if you’re reading this).

Everyone else brings a dish to share and we have some pretty incredible cooks in our circle of friends. There was jambalaya, white chicken chili, sweet and sour meatballs, homemade salsa and guacamole and tons of desserts – gorgeous fall leaf cookies, pumpkin pie, apple pie, sweet potato pie, chocolate dipped cheesecake and the list goes on and on.

Even though we are in charge of the meat, I wanted to add a little something to the feast. I had really been in the mood for some artichoke dip, so I thought that would be a good appetizer that everyone would enjoy. I had planned to bake the dip in the oven and serve it with cut up pieces of Italian bread. But as we were running a little short on time, I thought “why not bake the dip ON the bread?”. So that’s how this recipe was born………

Baked Artichoke Bread

Ingredients:

2 cans artichoke hearts in water

1 cup good mayonnaise

1 cup sour cream

1/2 cup Parmesan cheese (plus more for sprinkling)

4 green onions (sliced)

Salt and pepper, to taste

1-2 large loaves of Italian bread

Directions:

Preheat oven to 425 degrees.

Drain both cans of artichoke hearts and chopped them. Mix chopped artichoke hearts, mayo, sour cream, Parmesan cheese, green onions, salt and pepper in a large mixing bowl.

Slice bread length-wise down the middle. Place on a baking sheet. Spread artichoke mixture all over the top of the bread. Depending on your bread size, the mixture will cover 1-2 entire loaves. Once mixture is spread on top of bread, sprinkle Parmesan cheese all over the top and a little freshly ground black pepper.

Place in oven and bake for 15-20 minutes or until the top is golden brown. To serve, slice 1-2 inch thick slices.

Cottage Mama’s Note: This dish would be wonderful for holiday entertaining. Serve it as an appetizer or as a hearty side-dish with your favorite soup.

6 Comments

Renee says

November 16, 2010 at 12:04 PM

You’re a genious! That looks absolutely amazing and I know it tastes good because I love artichoke dip and make it all the time. I will be making this for the holidays. Thanks for sharing.
Stef says

November 16, 2010 at 6:16 PM

Holy moly, that looks so good, Lindsay, I’m seriously drooling. Wow. I’m definitely putting that on the Thanksgiving appetizers list. wow. I wish I didn’t have three kids taking naps so that I could go to the store right now and make it.
Anneliese says

November 16, 2010 at 6:44 PM

That looks so good! I could use some right now to warm me up! And for some funny reason I’ve totally had brisket on my brain…
dining room table says

November 17, 2010 at 1:52 AM

This Baked Artichoke Bread looks so yummy. I am so sure that all my kids will going to love that. I just wish that I can make that bread perfectly.
VickiT says

November 19, 2010 at 6:49 PM

Ok so you owe me a new keyboard. I just drooled all over this one. LOL This is SUCH a great idea. I can’t believe I never thought of this. This is my absolutely most favorite dip in the world. Thank you for this new way of making it. YUM.

I’m already sitting here thinking how wonderful this would be using Sourdough Bread too. I’m totally addicted to Sourdough bread.
Maggie says

February 10, 2011 at 9:36 AM

I made this for a 31 purse party I had last week and it was a huge hit. Thanks so much for sharing your recipe. It was great!!