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Forgive me for what I am about to do…
I was going to wait awhile to share this one with you. And then I took a bite. And then I thought that maybe you might be having people over for the holiday weekend and this would be just the thing to serve. And then I took another bite. And then I decided that for the good of all mankind, I had to share it with you immediately.
I’m doing my best to run frequently and watch my diet the best I can as we head into the warm weather months. Then right out of the blue I felt compelled to make this cheesy, irresistable bread. My bathing suits are mocking me from my closet…I can hear them. But they can wait; this stuff is worth it.
Here’s the lineup. A nice loaf of French bread, jarred jalapeno peppers (mild or hot), mayo (I used light), Parmesan cheese, mozzarella cheese, a can of artichoke hearts in water, light cream cheese, garlic powder, Lawry’s Seasoned Salt, and fresh ground pepper.
The Mezzetta brand of jarred jalapenos (above) comes in both “Tamed” and “Hot”. I used the tamed here and they add great flavor but barely any heat at all. If you want more heat, be sure to add the “Hot” variety, but beware; they aren’t kidding when they say hot!
Everything goes in a mixing bowl. Mix it up until it is well combined.
Spread the mixture on to the halved loaf of French bread. Don’t hold back – be generous. The French bread can handle it.
Transfer the loaves to a foil lined baking sheet.
Pop the baking sheet into a preheated 400 degree oven and let it bake for about 20 minutes. At then end of the cooking time, switch the oven to broil for a minute or two to make it a nice, golden brown.
Remove it from the oven when it’s nice and pretty and let it sit for just a minute or two before slicing into serving size pieces.
You know you are on to something when sneaky little hands seem to appear from nowhere.
Hello, my new friend.
Cheesy Artichoke Bread
Yield: Approximately 16 pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded or shaved Parmesan
- 1/2 cup mayonnaise (light or regular)
- 3 ounces reduced fat cream cheese (Neufchatel cream cheese)
- 1 (14 ounce) can artichokes in water, drained and chopped
- 8 to 10 jarred jalapeno peppers (tamed or hot), diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Lawry’s Seasoned Salt
- Fresh ground black pepper to taste
- 1 loaf French bread
Preheat your oven to 400 degrees. Line a baking sheet with foil and set aside.
Combine all ingredients in a mixing bowl. Slice the loaf of French bread down the middle and spread the mixture evenly over both halves of the bread. Place the artichoke coated bread on the foil lined baking sheet, place in the oven and bake for 20 minutes. Switch oven to broil setting for a minute or two at end of baking time.
Remove from oven when it is lightly golden brown and allow to cool for a minute or two. Slice into serving size pieces.
Adapted from The Girl Who Ate Everything