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.