The part I enjoy most about fall football season is the food — no shocker there. Most specifically, the appetizers — we can get burgers anytime. With the NFL regular season kicking off, I thought I’d share this unusual take on the classic artichoke dip and pitas. It’s fun and easy to eat, and more importantly, incredibly delicious. When you bring this to the tailgate or table, it’s sure to win big.
I first saw this recipe at a tailgate. A crafty friend of mine made and stuffed the loaves ahead of time, wrapped them in foil, and popped them on the grill alongside the burgers and dogs. Try is both ways and see which you prefer. They’ll never be leftovers — guaranteed.
Artichoke DIP stuffed bread
- 1 fresh french loaf
- 8 oz. can artichoke hearts, drained and chopped
- 6 oz. package of cream cheese
- 1/2 cup mozzarella
- 1/2 cup soup cream
- 1/3 cup lite mayonnaise
- 3 cloves garlic, minced
- 1 1/4 cup parmesan, grated
- salt and pepper
- Preheat over to 350 degrees F.
- In a medium bowl, combine sour cream, mayo, mozzarella, cream cheese, garlic and 1 cup parmesan. Add artichokes and stir well. Add salt and pepper to taste (I like lots of pepper, little salt).
- Using a share bread knife, carefully slice the top off of the bread loaf. Hollow out the loaf, leaving at least a 1/2 in wall of bread on all sides (so mixture doesn’t leak out).
- Spoon the artichoke mixture into the hollowed out loaf. Sprinkle loaf with remaining 1/4 cup of parmesan.
Bake at 350F for about 20-25 minutes, or until cheese on top and sides of loaf are lightly browned and cheesy artichoke mixture is warm and melty.
Alternative: Wrap loaf halves in foil (top should only be wrapped lightly). Place on grill for 10-15 minutes or until cheese is melty and bread is lightly toasted. Just keep an eye on the loaf or it could burn. Carefully remove and slice for serving.
Adapted from Tastes Better From Scratch.
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