The only thing better than creamy, cheesy spinach dip is creamy, cheesy spinach dip served inside a warm loaf of French bread. Am I right? To keep things quick and easy, we used a can of refrigerated bread dough to serve as the vessel for our homemade spinach dip. Prepare the dip while your bread bakes in the oven, fill the loaf with the dip and bake until the filling is hot and the bread is crusty. It’s as easy as that!
Spinach Dip in French Bread
Ingredients
1 can Pillsbury refrigerated crusty French loaf
1 tablespoon butter, melted
1 box (9 ounces) Green Giant frozen chopped spinach
3 ounces cream cheese, softened
1/2 cup plus 2 tablespoons shredded fresh Parmesan cheese
1/4 cup mayonnaise
1/2 cup chopped red bell pepper
1 clove garlic, finely chopped
Directions
Heat oven to 350°F. Line a baking sheet with parchment paper. Place French bread dough, seam side down, on baking sheet.
Next, partially bake the bread. Brush dough with melted butter and bake 17 to 19 minutes or until light golden brown. Carefully hollow out the center of the loaf by using a bread knife to cut out a v-shape lengthwise down center of loaf to within 1/2 inch of bottom. (Discard or bake* bread cutout scraps.)
Meanwhile, cook spinach according to package directions. Drain well, squeeze with paper towel to get out as much liquid as possible. In medium bowl, stir together cooked and drained spinach, cream cheese, 1/2 cup of the Parmesan cheese, mayonnaise, bell pepper and garlic until well blended.
Spoon spinach mixture into hollowed out French bread loaf.
Bake 15 minutes; sprinkle with remaining 2 tablespoons shredded Parmesan cheese. Bake 3 to 5 minutes longer or until spinach filling is hot and bread is deep golden brown. Let cool 5 minutes before cutting into slices to serve.
Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8
*Tip: If desired, bake bread cut-out scraps. Place on same baking sheet as stuffed loaf and bake until bread scraps are deep golden brown.
Here are some dip recipes to check out:
- Classic Maine Lobster Dip by From Away
- Hot Bacon Cheese Dip from Buns in My Oven
- Jalapeno and Artichoke Dip from Lauren’s Latest