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.
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.