There are some obvious choices when the ingredient cream cheese comes up, like cream cheese frosting, but then my obsessive stalking of other cooks' blogs came in handy because I thought of this recipe instead. I'm a pretty big fan of spinach artichoke dip, and this looked like a particularly fun twist. It's an artichoke bread, basically artichoke dip baked into the bread, by Kevin over at Closet Cooking. I'd say this recipe gets an A, especially when Jake bit into it and went "This is awesome, Carrie!" I probably could have left it in the oven a little longer so the cheese on top could brown a little more, but I was so so hungry, and it still tasted delicious. Be warned, though, it's very, very filling.
Artichoke Bread
4 oz. cream cheese
1 14-oz can artichokes
2-3 green onions, sliced
few cloves of garlic, minced
1/4 cup mayo
1/2 cup sour cream
big handful of mozzarella plus some to sprinkle on top
slightly smaller handful of Parmesan plus some to sprinkle on top
half of a loaf of Italian bread
Preheat oven to 350 degrees. Mix cream, artichokes, green onions, garlic, mayo, sour cream, mozzarella and Parmesan together in a bowl. Hollow out your bread just a little bit to stuff the artichoke cheese mixture in it. Spread it in the bread and top with more cheese. Cover with foil and bake for 20 minutes. Remove foil and bake until cheese melts and turns golden brown.
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