Tuesday, January 22, 2008

Creamy Artichoke Bread

Prep: 30 minutes
Cook: 15 minutes
Yield: 12 servings

1 tube (11 ounces) refrigerated crusty French loaf
1 can (14 ounces) water-packed artichoke hearts, drained and chopped
1/2 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup reduced-fat mayonnaise
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese

Bake loaf according to package directions; cool. Cut bread in half lengthwise; place on an ungreased baking sheet.

In a bowl, combine the artichokes, bread crumbs, Parmesan cheese, mayonnaise and garlic; spread evenly over cut sides of bread. Sprinkle with mozzarella cheese.

Bake at 350° for 15-20 minutes or until cheese is melted. Slice and serve warm.

Tips and Tricks
I wasn't paying attention when I mixed my topping, so i accidentally dumped all the cheese in the bowl. So I omitted the Parmesan and added an extra tablespoon of mayo to make it creamy,
Make It Healthier
Serve on whole wheat bread. Use reduced-fat mayo.
How Kids Can Help
Measure ingredients and mix topping. Older kids can spread topping on bread. Sprinkle cheese.

Nutrition Facts
1 slice equals 151 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 456 mg sodium, 18 g carbohydrate, 1 g fiber, 7 g protein
Diabetic Exchanges
1 starch, 1 fat

1 comment:

Dayngr said...

This sounds so good. I love anything and everything with artichokes. Thanks for this one!