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1 (20-ounce) round of pumpernickel, cubed
2 (12-ounce) jars of marinated artichoke hearts,
drained and chopped
1 cup Parmesan cheese, grated
3/4 cup mayonnaise or salad dressing
1 cup shredded Swiss cheese
3 green onions, chopped
1 (4-ounce) can diced green chiles, drained
1 pickled jalapeno pepper, seeded and chopped

Cut top from bread. Scoop out center, leaving a 1/2 inch
shell. Set shell aside. Cut remaining bread into 1 to 1 1/2-inch
cubes. Place on jellyroll pan and broil 6 inches from heat, 2-3
minutes or until golden. Stir once. Set aside.

Combine artichoke hearts and remaining ingredients. Place
bread shell on jellyroll pan; fill with artichoke mixture and bake
at 350 degrees for 15-20 minutes or until thoroughly heated. Serve with
toasted bread cubes.

Yield: 4 cups.

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