Ingredients

The following ingredients have 4 Servings
  • 2- 12 oz jars marinated artichoke hearts (drained and chopped)
  • 1 cup grated parmesan cheese
  • 3/4 cup mayonnaise
  • 1 cup shredded swiss cheese (shred fresh from block)
  • 3 green onions (sliced thin)
  • 4 oz can diced green chilis ( drained)
  • 1 tbsp diced jalapeños (in the jar)
  • 1 Boule bread loaf (*optional for baking in a bread bowl with bread cubes (not included in nutrition info))

Instruction

  • Preheat the oven to 350 degrees and spray an 8" by 11" casserole pan with olive oil. Set aside or follow the next step for baking in a bread bowl.
  • If you are baking in the bread bowl, cut the top off the bread loaf and scoop out the center, leaving a ½ inch shell. Set the hollowed-out loaf aside and cut the remaining bread into 1 ½ inch cubes. Spread out on a baking sheet, spray with a little olive oil spray, and broil the cubed bread for 2-3 minutes (watching carefully so it doesn’t burn). You just want it lightly golden on the edges and soft in the center. Set aside to cool.
  • Mix all ingredients in the bowl of an electric mixer with a paddle or stir by hand to thoroughly combine.
  • Pour mixture into the casserole dish or bread bowl placed on a baking sheet and bake at 350 degrees F for 25-30 minutes until bubbly and just lightly golden around the edges. I like to brush the edges of the bread bowl with butter or olive oil before baking, but this is optional.
  • Serve with your favorite tortilla chips, crackers, sliced vegetables, or bread cubes.