Instructions

• Preheat oven to 350°F (175°C).
• Prepare the bread: with a sharp knife, slice about 2 inches deep through the top of the 1 loaf French bread and cut a large rectangle. Remove the top piece and hollow out the interior to about 2 inches deep to create a shallow rectangular bread bowl. Set the bread shell aside.
• In a large skillet, heat 1tablespoon olive oil over medium-high heat.
• Add 1/2 onion, diced, to the skillet and sauté about 5 minutes, or until the onion is soft and translucent.
• Add 1/2 red bell pepper, diced, and 2 garlic cloves, minced, to the skillet and sauté for about 1 minute, until fragrant.
• Stir in the 110 oz. pkg.frozen chopped spinach (thawed and thoroughly drained/patted dry), 2tablespoons prepared pesto, 1/2teaspoon Worcestershire sauce, 1/4teaspoon paprika, 1/4teaspoon salt, 1/8teaspoon pepper, and 1/2cup mayonnaise. Cook, stirring, until the spinach is warmed through (about 2–3 minutes).
• Reduce heat to low. Add 4oz cream cheese (softened) and stir until the cream cheese is melted and fully incorporated.
• Remove the skillet from heat and stir in 1/2cup sour cream, 1cup freshly grated Parmesan cheese, and 1/2cup freshly grated sharp cheddar cheese until the mixture is smooth and well combined.
• Spoon the spinach mixture evenly into the prepared French bread shell. Sprinkle 1/2cup freshly grated mozzarella cheese over the top.
• Place the filled bread on a baking tray and bake at 350°F for 25–30 minutes, or until the top cheese is melted and slightly golden.
• Remove from the oven and let the bread rest about 5 minutes before slicing. Serve warm.