Killer Artichoke Bread
Killer Artichoke Bread is artichoke dip in bread form. I think this appetizer bread solidifies that I am in fact a carbaholic.
I may earn commissions for purchases made through links on this post.
KILLER ARTICHOKE BREAD
I love bread and it loves me. But our love affair has to end. It’s just not a healthy relationship for either of us. It’s always calling to me. Come eat me. Come lather some butter on me. Toast me and dip me in warm soup. It’s a bit one sided and frankly I’m feeling smothered.
I’ve told myself we’re going to break up soon. But before we do, we had one last hurrah. A cheesy, artichoke laden farewell.
The bread is perfectly done when the cheese on top just starts to get those beautiful brown toasted freckles.
I halved the recipe thinking that there was no way my family could eat even half. So wrong. This is definitely an easy, inexpensive appetizer for a crowd. It’s like Spinach Artichoke Dip (minus the spinach) on a loaf of bread.
OTHER BREAD RECIPES:
- Taco Pizza Rolls
- Orange Rolls
- Easy Cheese Biscuits
- Dinner Rolls
- Soft Cinnamon Rolls
- Pizza Rolls
- Homemade Dinner Rolls
Killer Artichoke Bread
Ingredients
- 1/4 cup butter
- 3 garlic cloves, minced
- 1 (14-ounce can) marinated artichoke hearts, drained well and chopped
- 1 cup (4 ounces) shredded Mozzarella cheese
- 1/2 cup (2 ounces) shredded Cheddar cheese
- 1 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1 French bread loaf, about 12 ounces
- Salt and freshly ground black pepper
Instructions
- 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.
I highly recommend baking it for 5 to 8 minutes before broiling it, as it makes the whole load crunchy. Unless you like it mushy on the bottom.
Thanks for the tips!
This is for the KILLER ARTICHOKE BREAD When I read the recipe I thought sure that sounds good, I’ll give it a try. I print a lot of recipes off the internet and most are good. OMG it was the best or at least in the top 3 out of anything I’ve tried. It was so delicious, this is going into my permanent file. Thank you for such a delicious recipe!!!
So glad you liked it!
Oh man, I LOVE BREAD. I love making bread and I love eating bread. ummmm bread good. I judge a meal by the bread that is served. Have I mentioned that I love bread!!!!!!! I have made a variation of this and it is oh so yummy. Thank you for posting this an reminding me that I haven’t had it in a while. I LOVE BREAD! Cheersssss,
wonderful treat! I’ve made it twice in 2 months. We love it!
Only my oven gets so hot, I have it broil for 2.5 minutes instead.
The second time I chopped up some onion and added to the garlic and butter first.
To me, it tasted even better;-)
Thanks!
I have made this before and it is so amazing!!! I was wondeing if you have tried to make the mixture ahead of time, reheated it and then broiled it on the bread. I would love to bring this as an app for Thanksgiving but I dont think there will be much for stove space for me to make it day of.
This sounds good and looks amazing.
This was delicious!! I had it with some Tomato Bisque, soooo goood!
Glad you liked it!
This is so easy. And soooo delicious. We also tried it as a dip for tostidos. Heavenly! I wanted to just east this out of the pan with a spoon.
Haha! I totally agree!
Wow! great recipe. Easy to make and tastes great. Why is it something so bad for you tastes soooo good?
It’s sooo good right?
Its not THAT bad for you! Its better than processed, premade garbage. At least you know all the ingredients 🙂
This looks yummy! Not to be a stickler, but 8oz are in one cup. 🙂
Dawn,
Yes, that’s true for liquids. 8 ounces is one cup if it was a liquid. But for solids it goes by weight. So 4 ounces of cheese shreds to 1 cup.
This looks and sounds delicious…definitely making this recipe the next time I make a pot of soup!
Hello from South Africa. I made these for breakfast this morning and they were Deeeeelicious. Also very quick and easy to make. I liked the sauce. It seems as though you can add any vegetable to it. This will definitely be one of regular Sunday morning breakfast dishes. Thanks for sharing the recipe.
I’m in love!
A dinner party with friends is calling and this bread needs to be served!
Holy cow…this looks completely fantastic!
I used cream cheese instead of sour cream because I was stuck at home and had already been to the store and I had cream cheese around but had forgotten the sour cream. Anyway, I think it turned out fine, probably similar to what it would have tasted like with sour cream, though possibly a bit “stickier”/harder to spread onto the bread. Also, because I hadn’t been paying full attention to the recipe, apparently, I ended up buying ciabatta bread instead of French bread. I think it worked out well, however.
Luv this !! I have made it for a few parties and am making it for a Halloween party tonight!! It is always a hit. If you havnt made and want to..DO IT!! You will be hooked.
Look so Yummy…I wanna try it for myself. Thanks for your recipe. And love your blog site it’s cool there are so much food whenever I look around..hahaha
Made this bread last night and it was AMAZING! Thanks for such a great recipe.
Delicious!! Made it over the weekend & it was a big hit with everyone. Wouldn’t change a thing!
Wow. This bread is amazing! I just fixed it as a side item with my husband’s drunk chickens and my bread was a huge hit! Thanks for the recipe.
I have to (get to?) eat gluten this week. Doctor’s orders! I haven’t had amazing bread in a year. So happy to find this recipe–I think this is going to be part of my gluten week. YAY.
Aw, Christy we must be long lost sisters, because I love bread (well any carbs) way more than I should too! I could so never do a low/no carb diet! In fact I hosted a dinner party a few weeks ago and served nothing but stuffed French bread. One of the versions (I had 3 or 4 different types) was a spinach artichoke version. It was so good and the first one to go (even over the others with meat!).
Oh, heavens. I’m going to make that the next time I have to bring an appetizer. Cannot wait!
Yet another recipe I’ve added to my pin board!
Brilliant! This bread looks sooooo tempting, and so great you have the dip already on it. Yum.
Christy, will you be mad at me when I ditch plain spinach artichoke dip and start dating his sexy older brother, aka, this bread? Because I really, really need to get to know this bread on a personal level. Amazing!
I have made a pizza using the traditional artichoke recipe. Basically a similar effect and quite tasty.
Looks delicious!
This looks yummy! Good luck on breaking up with bread!I couldn’t do it!
Sounds yummy, pinning.
Looks amazing!! Yummy!
The hubs would love this!
Looks divine!!!! I really must try this!
Looks sooo yummy!
Good luck trying to break up…;)
I don’t think I can ever break up with bread!
Ummm YUM. Ps you are hilarious–feeling smothered. I see what you did there! Miss you.
That looks amazing – but then again how can you go wrong with bread, cheese, garlic, and artichokes!!
Oh man, that looks so ridiculously good! I wish you luck on your break up. 😛