Feeling Rested

This past weekend we took a little getaway up to the mountains in Charlottesville. We've been doing this for the past two years, but this year the getaway was much needed. Fall is so beautiful up there because the world just lights up with color, you can't help but be awed by the beauty around you.

We had super fun friends with us, and spent the whole weekend laughing & relaxing. Needless to say we came home feeling very refreshed!

While we were up there Stephen and I took dinner duty the first night, and our friends went crazy for my artichoke bread. I figured I would share the recipe!

Dont forget to check out the Erin Condren giveaway over on my other blog Pigtails & Pacifiers

Artichoke Bread

Ingredients:
1 (14 ounce) can artichoke hearts (drained and chopped)
2 green onions (sliced)
2 cloves garlic (chopped)
1 (4 ounce) package cream cheese (room temperature)
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella (grated)
1/4 cup parmigiano reggiano (grated)
1 loaf Italian bread (sliced in half lengthwise)

Directions:
1. Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.
2. Hollow 1/2 an inch out of the center of both halves of the bread.
3. Spread the mixture into the hole in the bread slices and top with the reserved cheese.
4. Bake in a preheated 350F oven covered in foil for 20 minutes.
5. Remove the foil and continue to bake until the cheese is melted and golden brown.