2 (15) loaves of French Bread

1 lb Dean’s Sausage, Mild or Hot

2 Tbsp chopped fresh jalapenos

1 cup chopped green bell peppers

¼ cup chopped green onions (green and white parts)

8 ounces cream cheese, room temperature

8 ounces sour cream

8 ounces grated sharp cheddar cheese

1 tsp Emeril Essence Seasoning

Chopped Fresh parsley leaves, for garnish

Corn or tortilla chips for dipping, optional


Preheat oven to 350 degrees

Using a serrated knife, trim the upper quarter off the length of the top of each loaf.  Hollow out the center of the loaves, leaving about a 1/2 –inch shell.  Set aside.

Brown the sausage in a large skillet over medium-high heat and stir to break up any clumps.  Add the jalapenos, bell peppers, and green onions.  Cook, stirring until the vegetables are soft, 3-4 minutes.  Add the cream cheese, sour cream and cheddar cheese and stir until completely melted, about 2 minutes.  Add the Essence and remove from the heat.

Fill the hollowed-out bread loaves with equal amounts of the sausage-cheese mixture and wrap each in aluminum foil.  Place on a baking sheet and bake for 1 hour.  Remove from the oven, unwrap, and sprinkle with parsley.

Cut the bread crosswise into 2-inch slices.

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