Recipe - Penzeys Mustard

1 Sheepherder's bread
One fourth pound Butter
1 bn Green onions; chopped
12 Cl Fresh garlic; minced fine
8 ounce Cream cheese; at room temper
16 ounce Sour cream
12 ounce Cheddar cheese; grated
10 ounce Water packed artichoke heart
; quarters
6 small French rolls; cut or sliced up thinly,
; not all the way
; through

Recipe by: Betty Shaw, Santee, CA Cut a hole in the top of the bread loaf 5
inches in diameter. If you wish, make a zigzag pattern to be decorative.
Remove soft bread from cut portion and discard. Reserve crust to make top
for loaf. Scoop out most of the soft inside portion of the loaf and save
for other purposes, such as stuffing, dried bread crumbs, or feeding the
birds. In about 2 tablespoons butter, saute green onions and half the
garlic until onions wilt. DO NOT BURN! Cut cream cheese into small chunks
and add along with onions, garlic, sour cream, and Cheddar cheese. Mix
well. Fold in artichoke hearts. Put all of this mixture into hollwed out
bread. Place top on bread and wrap in a double thickness of heavyduty
aluminum foil. Bake in a 350 degree oven for 1 One half to 2 hours. Slice French
rools thinly and butter with remaining butter and garlic. Wrap in foil and
bake with big loaf for the last One half hours. When ready, remove foil and
serve, using slices of French rolls to dip out sauce. Makes enough for
about 10 to 12 as an appetizer. Note: The best part of this recipe is when
all the dip is gone and all that is left is the bread which is soaked in
all those delicious ingredients. Just break the bread up and it pass it
around! Source: Gilroy Garlic Festival.
Posted to BakeryShoppe Digest V1 #470 by angstrom@juno.com (Angela L
Gilliland) on Dec 25, 1997