Artichoke Dip Bread

No crackers required !!  If you have your own favorite artichoke dip recipe then use that as long as it yields the same amount as the below so that the bread is completely stuffed.

1   14 oz can of artichoke hearts drained and chopped

1    8 oz package softened cream cheese 

1/2 cup sour cream

1/2 cup grated parmesan cheese

1    tablespoon Worcestershire sauce

1    tablespoon garlic powder

1    loaf of Italian bread

Mix the dip ingredients in a bowl keeping aside 1/4 cup of the parmesan.  Cut the bread in half lengthwise and hollow out about 1/2 inch from both pieces.

Stuff both sides of the bread with the dip.  Put the bread on a baking sheet and cover it with aluminum foil. Place the baking sheet on the top rack of a preheated 350 degree oven and bake for 15 minutes.  Remove the foil and sprinkle the rest of the parmesan on both sides.  Put it back in the oven until the cheese get nicely browned, do not broil it as it will BURN.  ENJOY !!