Two million views as of yesterday, folks! Two. Flipping. Million. I can't even comprehend that so many of you want to read my ramblings from day to day, but it does recharge my batts and make me wanna keep coming back to you all each day. I'm pretty pumped to have seen that stat, and then realize that I'm sharing one of the best/easiest recipes we've had since Christmas...that way I don't feel like a dope for giving you a mediocre post on a day when you've shown me how much you enjoy the food porn I attempt to give you through this blog. I've been super refreshed after my week off honeymooning last week, and getting back into my workout routine as well as clean eating this week, so this news was especially great to hear today to keep me on track with posts...thanks for reading, peeps :)
I've had this recipe killer artichoke bread pinned for ages...and I mean aaaaaages. Check out that blog, by the way, the woman is a genius! I couldn't very well justify downing a whole loaf of all these rich ingredients between Main Man and I (it would've happened), so I had to bide my time and bring this to the Jamison Christmas for everyone to share the calories and get a taste. I am soooo glad I did! This stuff was scrumptious...I know I would've eaten half the loaf on my own if it wasn't devoured before I got a second piece. Note to self: when making this for a crowd, always double the recipe!
2 T butter
3 garlic cloves, pressed
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup shredded Mozzarella cheese
1/2 cup shredded Cheddar cheese
1/2 cup grated Parmesan cheese
½ cup sour cream (I used greek yogurt)
1 large shallot, diced (I omitted this part as I didn't have it on hand)
1 French bread loaf (I used my favorite ciabatta bread)
Salt and freshly ground black pepper
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, Parmesan cheese, Cheddar cheese and sour cream. Stir to blend. Remove from the heat and cool.