Artichoke Bread

 Artichoke Bread

Ingredients:

1/4 cup butter

3 garlic cloves, minced

1 (14-ounce) can marinated artichoke hearts, drained well and chopped

1 cup (4 ounces) shredded Mozzarella cheese

1/2 cup (2 ounces) shredded Cheddar cheese

1 cup grated Parmesan cheese

1/2 cup sour cream

1 French bread loaf

Salt and freshly ground black pepper


Directions:

Preheat your oven to BROIL.

Melt the butter in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the artichoke hearts, Mozzarella cheese, Cheddar cheese, Parmesan cheese and sour cream to the skillet and stir to blend. When completely combined remove from the heat.

Slice the bread lengthwise. Spoon the artichoke mixture evenly onto the bread. Broil for about 4-7 minutes or until cheese has melted an bread is hot.

Easy Feta Dip

Easy Feta Dip

Ingredients:

 1/3 cup olive oil

3 Roma tomatoes, seeded and diced

4-5 green onions, sliced thinly

8 ounces feta cheese, crumbled

2-3 teaspoons Cavender's Greek seasoning

fresh baguette, sliced thinly


Directions:

On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more or less here depending on your preference.

Add the tomatoes, green onions, and feta on top of the olive oil. Sprinkle with the Greek seasoning to taste.

With a spoon carefully combine the ingredients.

Serve with warm sliced baguettes.