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Jan 15, 2008 12:20 PM

cheese and artichoke bread

Has anyone made a cheese,artichoke,garlic etc. bread using either frozen rolls or french bread? I have seen a recipe for this which uses butter, sour cream and/or mayo in addition to the above and wonder how it turns out. I am thinking about using this for a simple luncheon for 16 with a casserole and salad. Need help and thanks in advance

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  1. ever try something called Darbey Bread? I think that is what it's called.

    1. I remember from years ago a recipe from Jackie Olden who was on the radio in LA. I believe she called it something like Fabulous Garlic Loaf and I think it had artichokes, cheese etc. Does anyone remember this or have a similar recipe? Darbey bread sounds great but I'm looking for the cheese, artichoke, garlic thing.

      2 Replies
      1. re: jsl

        i have a recipe for an artichoke and asiago pizza that might also transfer over to bread...however it's made with (partially) a ready made dip.

        here goes:

        4 tablespoons of artichoke and asiago dip (this is a presidents choice brand thing i think)
        1/2 cup italian shredded cheese
        2 cups baby spinach
        1/2 cup sliced kalamata olives
        3/4 cup chopped artichokes
        1/2 cup feta cheese

        it's made with two 9" flour tortillas

        1. re: im_nomad

          That PC spread is awesome, isn't it?

      2. I'm not sure if this is what you're looking for, but there are a myriad of artichoke and spinach dip recipes out there, including the one below that I've made a few times touted as the Olive Garden recipe. I think you could certainly leave out the spinach, spread it on a split baguette or individual rolls, wrap in foil and heat through. Or maybe bake according to directions and then spread on bread or rolls. Or have several pots around the table and guests can serve themselves.

        Hot Artichoke and Spinach Spread
        1 8-oz package cream cheese
        1 14-oz can Progresso artichoke hearts, drained, coarsely chopped
        1/2 cup frozen spinach, cooked, squeezed
        1/4 cup Helman's mayo
        1/4 cup grated Parmesan
        1/4 cup grated Romano (or use all Parmesan)
        1 clove garlic, crushed (or more to taste)
        1/2 tsp dry basil (1 Tbsp fresh basil)
        1/4 cup mozzarella, shredded
        1/4 tsp garlic salt (or omit and add more fresh garlic)
        S & P to taste

        Mix cream cheese, mayo, Parmesan, Romano, garlic, basil and garlic salt, if using.
        Fold in artichoke hearts and spinach. Spread in oven-proof dish, top with shredded mozz. Bake at 350 for 25 minutes or until browned and bubbling.

        1. the one i do goes like this:
          split a nice fat loaf horizontally, and pull out most of the center, leaving nice crusty "boats". saute the torn out bread in butter and set aside. saute a bunch of chopped garlic (in more butter, if needed) and add to toasted crumbs. i grate up a bunch of cheese-maybe 2 cups (some parm and maybe cheddar and jack--or sometimes i use the cheater bag of pre-grated blend), and then whirl up about an equal amount of artichoke hearts in the food processor. in a huge bowl, toss the toasted crumbs, cheese, chopped art hearts and some creme fraiche or sour cream. pile all that filling into the crusts and bake until golden and heated through.
          yeah, it's a heart attack on crust, but sometimes we just have this for dinner....oh, and wine.
          it's a great bbq side dish, and a very popular potluck offering.

          1. I have made this, but it was awhile (several years) ago. It seems to me that it was difficult to slice and keep pretty. The recipe I used is:

            Stuffed French Bread

            1 loaf french bread
            1/2 cup butter
            6 cloves garlic, crushed
            2 T sesame seeds
            1 and 1/2 cup sour cream
            2 cups jack cheese, grated
            1 cup cheddar cheese
            2 T. parsley, chopped
            2 tsp lemon pepper
            1 can artichoke hearts (plain, not marinated), chopped
            1 can (6 oz) sliced black olives

            GARNISH: 1/2 grated parmesan cheese, sliced tomatoes

            Cut bread lengthwise and tear out the soft bread to the crust
            Brown garlic, sesame seeds and bread chunks to a golden color in butter.
            In a bowl, combine the next six items. Add the olives and the bread mixture; mix well. Fill the bread shell and top with parmesan cheese. Wrap in foil and bake in a preheated 350F oven for 15 minutes. Uncover, add tomato slices and continue baking open for 15 more minutes to brown.

            Evil, but delicious!