2 (8 oz.) pkg. cream cheese
1/2 lb. sharp Cheddar or Swiss or any kind cheese
1/2 c. sour cream
2 jars marinated artichoke hearts drained almost completely
1/2 c. green onion, chopped
1/2 lb. sliced mushrooms
2 tbsp. butter
1 chopped onion
Garlic to taste
Liquid hot pepper seasoning to taste

Slowly cook cheeses until creamy and combined. Add sour cream, artichoke hearts and garlic and pepper. Saute onions and mushrooms in butter and drain. Add to mixture.

It is good to include small amount of oil from artichokes (1 to 2 tablespoons). Heat thoroughly and serve in hollowed out long loaf French bread.

When cooled to lukewarm bread can be sliced and served, or it can be served as dip with inside of bread cut into chunks or vegetables or chips.