This garlic bread combines the pleasant saltiness of parmesean cheese with creamy mayonnaise and artichoke hearts – a variation of the very popular artichoke dip that resurfaces from time to time at cocktail parties.

1 loaf either French Bread or Ciabatta Bread.

1 clove of garlic

1 cup mayonnaise

2 cups Parmesan cheese (freshly grated)

1 can artichoke hearts, drained and chopped

Preheat your oven to 450 degrees.

Grease a sheet of foil long enough to wrap the bread in and set aside.

Slice the bread in half-lengthwise and set aside, cut side up.

In a large bowl, blend the remaining ingredients (and any desired add-ins) until well mixed.

Divide in half.

Spread each half of bread with half of the artichoke mixture. Place the
two sides – toppings side together – onto the foil, to form one loaf.
Wrap tightly.

Bake for 10-15 minutes.