cheesy artichoke bread

this bread is a simpler and easier way to both make and eat one of my favorite party foods - artichoke dip. instead of baking the dip in a dish, it's spread on loaves of crusty italian bread. not only is it easy, it's delicious. since we aren't much of the partying type anymore - with all the duplos, little people, talking dinosaurs, and dump trucks hanging around - ours accompanied dinners of fish and salad. with a whopping five minutes of prep, this bread could be a side any night of the week.

cheesy artichoke bread
adapted from so how's it taste?
30 minutes, makes enough for 2 loaves of italian bread (aka, makes a lot)

14oz can artichoke hearts, drained and chopped
small bunch of green onions (about 5), thinly sliced
2 garlic cloves, chopped
4 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 cup plain greek yogurt
1/2 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
2 loaves italian bread, sliced in half lengthwise

1. preheat your oven to 350F. cut two pieces of foil large enough to wrap around the loaves of bread and set aside.
2. mix everything except the bread together in a bowl. season with salt and pepper.
3. divide the mixture among the four halves of bread and spread evenly. put the top pieces back on the bottom pieces of bread and wrap with aluminum foil.
4. bake in foil for 20 minutes. remove the foil, flip the top halves of the loaves over so all pieces are facing up. bake until the cheese is melted and the top is golden brown, 3-5 minutes.
5. let cool for 5-10 minutes before slicing and serving.