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Artichoke Stuffed Appetizer Bread Recipe

Artichoke Stuffed Appetizer Bread Recipe

8 servings



8 ounces fat-free cream cheese, room temperature

1 can artichoke hearts, drained, chopped

1/2 cup each: chopped red bell pepper, celery

1/4 cup chopped pitted green or black, olives

2 teaspoons each: drained capers, minced garlic

1/2 teaspoon each: dried basil and oregano leaves

1-2 teaspoons white vinegar or lemon juice

Salt and white pepper, to taste

1 loaf French bread


Mix cream cheese, artichoke hearts, bell pepper, celery, olives, capers, garlic and herbs, season to taste with vinegar, salt and white pepper.


Slice bread lengthwise in half. Remove bread from centers of bread halves, using a paring knife or serrated grapefruit spoon, leaving 3/4 inch shell of bread. Spoon filling into each bread half, press halves together firmly and wrap in plastic wrap. Refrigerate 2 hours or until serving time. Cut into 16 pieces.

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