1 loaf sheepherders' bread
2 tbsp. butter
1 bunch green onions, chopped
6 cloves fresh garlic, minced
8 oz. cream cheese at room temperature
16 oz. sour cream
12 oz. Cheddar cheese, grated
1 (10 oz.) can artichoke heart, drained and cut in quarters (water pack)

Cut hole in top of bread loaf about 5 inches in diameter. Remove soft bread from center and reserve crust for top. In about 2 tablespoons of butter, saute green onions and garlic until onions wilt. Cut cream cheese into small chunks; add onions, garlic, sour cream, and Cheddar cheese, Mix well. Fold in artichoke hearts. Put all of mixture in hollowed out bread. Place top on bread and wrap in double thickness of aluminum foil. Bake in 350 degree oven for 1 1/2 to 2 hours. Serve with bread or crackers.