|
|
|
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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |