Mix together-
2 cans Artichoke hearts, drained
1 1/2 Tbsp. garlic
2-3 green onions
salt and pepper to taste
2 Tbsp. celery seed
1 1/2-2 cups mayo
Parmesan cheese to taste
Topping-
Sargento mozzarella w/ sun dried tomato and basil
Hollow out french bread and set bread pieces aside.
Fill hollowed out bread with dip
Place in 350* oven until cheese is melted on top
dip bread pieces into dip, or use crackers or sliced bread.
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