Artichoke Cheese Bread

Artichoke Cheese Bread
50 servings, 2 slices each


Ingredients Weights Measures
KRAFT Grated Parmesan Cheese 1 lb. + 4 oz. 1-1/4 qt.
KRAFT MAYO Real Mayonnaise 2 lb. 1 qt.
GREY POUPON Classic Dijon Mustard 1 lb. 2 cups
fresh parsley, minced 3 oz. 2 cups
lemon juice 6 oz. 3/4 cup
DURKEE Hot Sauce - 1 Tbsp.
Italian bread loaves (15 inch), split lengthwise - 10 loaves
Canned marinated artichoke hearts, drained, chopped 4 lb. 3-3/4 qt.
red peppers, chopped 2 lb. 1-3/4 qt.
Shredded mozzarella 4 lb. 3-3/4 qt.


PLACE Parmesan cheese, mayonnaise, mustard, parsley, lemon juice and hot sauce in food processor or blender container; cover. Process until well blended. Place in large bowl; cover. Refrigerate until ready to use.

SPREAD cut side of each bread half with 1/2 cup of the mayonnaise mixture; top with 3/4 cup artichokes, 1/3 cup peppers and 3/4 cup mozzarella cheese.

BAKE in 375°F-convection oven 5 to 7 minutes until bread is toasted and cheese is melted. Cut each bread half crosswise into 5 slices to serve.

Kraft Kitchens Tips

Substitute chopped fresh basil leaves for parsley.
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