I wanted a reason to make this recipe, so I specifically made an easy pasta for dinner just so I could focus on this garlic bread. It has several steps and is not the healthiest recipe (though I did reduce the amount of butter and used low-fat sour cream and cheeses), but it is worth it. We really liked it a lot. It's kind of like spinach-artichoke dip in bread, minus the spinach. Rather than make two little bread boats like the recipe says to do, I just filled up the bread and put the top back on it. It was maybe a little messier to eat my way though, so if I make this again I would make the two separate ones.
See, the filling didn't even want to stay put long enough for a photo op:
Stuffed Garlic Bread
Posted on the CLBB (Gecko)
1 unsliced loaf french bread
6 T. butter
1 whole head of fresh garlic, peeled and chopped fine
7 t. sesame seeds
1/4 c. parmesan cheese, grated
1 1/2 c. sour cream
2 C. monterey jack cheese, cut into 1" cubes
2 t. lemon pepper
2 t. parsley
2 c. chopped artichoke hearts
Cut loaf in half lengthwise. Tear out soft center of bread in chunks, leaving crust intact.
Put crust shells on a foil covered cookie sheet, crust sides down.
Melt butter in a large skillet, stir in garlic and sesame seeds. Cook for 1-2 minutes on medium heat (don't burn the garlic!). Stir
in torn bread chunks, and cook until golden brown and butter has been absorbed. Remove from heat.
In a very large bowl combine sour cream, jack cheese, parmesan, parsley and lemon pepper. Stir in artichoke hearts and toasted bread
(garlic bits too!).
Mix well and spoon back into bread shells. Lay them both crust-side down on the foil covered sheet, and put a sheet of foil over
the top (it just has to be over the top...doesn't need to be wrapped), then bake at 350 for 20 minutes. Remove foil and bake for an additional 10 minutes uncovered. Let rest 5-8 minutes before cutting.
Lauren's note: This recipe would make a HUGE amount of this bread, so cut down the recipe if you're making it for 2 or even 4 people.