Artichoke Dip In A Bread Basket - cooking recipe

Ingredients

1 (20 oz.) round loaf pumpernickel bread
2 (12 oz.) jars marinated artichoke hearts, drained and chopped
1 c. grated Parmesan cheese
3/4 c. mayonnaise
1 c. shredded Swiss cheese
3 green onions, sliced
1 (4 oz.) can diced green chiles, drained
1 pickled jalapeno pepper, seeded and chopped

Preparation

Cut top from loaf.
Scoop out center, leaving a 1/2-inch shell. Set shell aside.
Cut remaining bread into 1 to 1 1/2-inch cubes. Place on 15 x 10 x 1-inch jelly roll pan.
Broil 6-inches from heat (with electric oven door partially opened), 2 to 3 minutes, or until golden, stirring once.
Set aside.