Artichoke Cheese Bread

Prep and cook time: 30 minutes
Serves 4

1	baguette
1	tablespoon butter
1/2	teaspoon garlic, minced, minced
1/2	cup sour cream
1	cup Monterey Jack cheese, shredded
1	6.5-ounce jar artichoke hearts (oil packed), drained and chopped
1	tablespoon lemon juice
	coarse salt and freshly ground pepper, to taste

Preheat oven to 350 degrees.

[1] Halve baguette lengthwise; scoop out center with your fingers, and tear into small pieces. Set bread shells aside.

[2] Melt butter in a medium skillet over medium-low heat. Add bread pieces and garlic; cook until bread is golden brown, stirring occasionally, about 5 minutes. Cool slightly.

[3] In a large bowl, combine browned bread, sour cream, Monterey Jack, artichoke hearts, and lemon juice. Season with salt and pepper; stir together.

[4] Spoon mixture into reserved bread shells;. Bake until browned on top, 20 minutes. Cool before cutting into serving pieces.

This one was a hit! Only thing about the way I made mine is that our baguette was too hard to hollow out, so we sliced it up into thin pieces (like bruschetta) and topped the slices with the artichoke heart mixture (minus the browned bread pieces, of course) and baked them. Really yummy!

per serving: 277 calories; 18 grams protein; 22 grams total fat; 0 grams fiber; 13 grams saturated fat; 3 grams carbohydrates; 64 mgs cholesterol; 638 mgs sodium
7 Weight Watchers points