Easy Spinach Dip Stuffed French Bread
This Easy Spinach Dip Stuffed French Bread is creamy, cheesy, and irresistibly delicious—perfect for parties or cozy nights in!
Equipment
- Large Mixing Bowl
- Sharp Knife
- Oven-safe baking dish
- Spatula
- Measuring cups and spoons
- Skillet
Ingredients
- 1 loaf French bread
- 10 oz. frozen chopped spinach thawed and thoroughly drained/patted dry
- 1 tablespoon olive oil
- 0.5 onion diced
- 0.5 red bell pepper diced
- 2 cloves garlic minced
- 2 tablespoons prepared pesto Basil pesto from Costco recommended
- 0.5 teaspoon Worcestershire sauce
- 0.25 teaspoon paprika
- 0.25 teaspoon salt
- 0.125 teaspoon pepper
- 0.5 cup mayonnaise reduced-fat
- 4 oz. cream cheese softened, less fat
- 0.5 cup sour cream reduced-fat
- 1 cup freshly grated Parmesan cheese
- 0.5 cup freshly grated sharp cheddar cheese
- 0.5 cup freshly grated mozzarella cheese
Instructions
Prepare the Bread
- Preheat your oven to 350°F (175°C). Slice off the top third of the French bread. Gently hollow out the inside, leaving a sturdy shell to hold the dip. Set the removed bread aside for serving.
Sauté the Veggies
- In a skillet, heat olive oil over medium heat. Add diced onion and red bell pepper, sautéing until soft, about 3-4 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
Mix the Dip
- In a large mixing bowl, combine thawed and drained spinach with sautéed vegetables. Stir in pesto, Worcestershire sauce, paprika, salt, and pepper. Add mayonnaise, softened cream cheese, and sour cream; mix well. Fold in grated Parmesan, cheddar, and mozzarella cheeses until evenly distributed.
Stuff the Bread
- Spoon the creamy spinach dip mixture into the hollowed-out French bread, packing it in generously. Place the filled bread in an oven-safe baking dish.
Bake to Perfection
- Bake the stuffed bread in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the top is golden brown. Remove from the oven and let cool for a few minutes before serving.
Notes
- The spinach dip can be made a day in advance and stored in the refrigerator; assemble and bake just before serving for best results.
- Use whole grain French bread or ciabatta for a more rustic presentation.
- Save the hollowed-out bread pieces for dipping or making croutons to reduce waste.