A spinach dip stuffed bread… well I’ve had my eye on this recipe for awhile, and decided I would make it today for our Christmas party at the clubhouse tonight. Don’t ask my why…for some reason I got it in my head that they would be sort of skimpy using the French bread. So this genius decided to use 2 loaves of Ciabatta bread instead of the French bread and doubled the recipe.
I was a wreck not knowing if this was going to work out okay. I also have this dumb knack of trying something new for special occasions … but this time it went very well, I had at least a half-a dozen requests for the recipe.
They came out fabulous, not even one slice was left… and the flavor of this appetizer is absolutely irresistible the empty platter was a testament to that. However , these puppies were huge, and a little on the messy side to eat as a finger food… so lesson learned … and that’s the reason the recipe calls for French bread !!!!
So stick with the French bread for a more manageable appetizer. Oh, I almost forgot, I also added about 2 tablespoons of pesto (because of the double batch) just because we love pesto, but that’s just our taste.
And if you’re really pressed for time, just prepare the dip in advance and keep it in the fridge. When ready to bake, just nuke the dip till warm, then follow the directions to finish.
Prep Time 8 min. Cook Time 35 min. Servings 12
1 loaf French bread
10 oz. pkg. frozen chopped spinach, thawed and thoroughly drained/patted dry 1 tablespoon olive oil 1/2 onion, diced 1/2 red bell pepper 2 garlic cloves 2 tablespoons prepared pesto (can use Basil pesto) 1/2 teaspoon Worcestershire sauce 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup mayonnaise (can use reduced-fat) 4 oz. cream cheese, softened ( can use 1/3 less fat 1/2 cup sour cream (reduced-fat, is ok) 1 cup freshly grated Parmesan cheese 1/2 cup freshly grated sharp cheddar cheese 1/2 cup freshly grated mozzarella cheese