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Artichoke Bread

A creamy rich artichoke spread tops these warm crusty bites that folks just love. You won't find a much quicker and more delicious appetizer or last-minute side. — Sherry Campbell, St. Amant, Louisiana.
  • Total Time
    Prep: 30 min. + cooling Bake: 15 min.
  • Makes
    1 loaf (12 slices)

Ingredients

  • 1 tube (11 ounces) refrigerated crusty French loaf
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1/2 cup seasoned bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup reduced-fat mayonnaise
  • 2 garlic cloves, minced
  • 1 cup shredded part-skim mozzarella cheese

Directions

  • Bake loaf according to package directions; cool. Cut bread in half lengthwise; place on an ungreased baking sheet.
  • In a small bowl, combine the artichokes, bread crumbs, Parmesan cheese, mayonnaise and garlic; spread evenly over cut sides of bread. Sprinkle with mozzarella cheese.
  • Bake at 350° for 15-20 minutes or until cheese is melted. Serve warm.
Nutrition Facts
1 slice: 151 calories, 5g fat (2g saturated fat), 10mg cholesterol, 456mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 fat.
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