Source: dLife

French bread stuffed with artichokes and capers.

Servings

8 oz fat free cream cheese , softened
14 oz canned artichokes hearts, drained , chopped
0.5 cup chopped red bell peppers
0.5 cup fresh chopped celery
2 oz large black olives, canned , chopped
2 tsp capers, drained
1 medium garlic cloves , minced
0.5 tsp dried basil
0.5 tsp oregano leaves
1 tsp white wine vinegar , or more to taste (or lemon juice)
1 pinch salt (optional to taste)
1 pinch black pepper (optional to taste)
8 oz French bread baguette (about 15 inches long)

1 In a medium-size bowl, mix softened cream cheese, artichoke hearts, bell pepper, celery, olives, capers, garlic, and herbs. Season to taste with vinegar, salt and white pepper.
2 Slice bread lengthwise in half. Remove bread from centers of bread halves, using a paring knife or serrated grapefruit spoon, leave 3/4-inch shell of bread. Spoon filling into each bread half, press halves together firmly and wrap in plastic wrap. Refrigerate 2 hours or until serving time. Cut into 16 pieces.

This recipe can be made a day or two in advance.