Saturday, November 5, 2011

Spinach Bread

This is another recipe from the cookbook my sister-in-law, Darlene made for me.  It's great served as an appetizer.  Crunchy bread with spicy spinach and ooey cheese, bring it on!
  • 1 loaf of French bread
  • 1 stick of butter, softened
  • 1 ½ C. onions, finely chopped
  • 1 pk. Frozen chopped Spinach, thawed and water squeezed out
  • 1 ½ T. Worcestershire sauce
  • 2 t. Tony Chachere’s Creole Seasoning
  • ½ lb. Velveeta, cut into cubes
  • 1 t. garlic powder
  • 2 C. Mozzarella, shredded
  • ½ C. grated Parmesan cheese
  1. Preheat oven to 400 degrees
  2. Cut the loaf of bread in half, spread ½ of the stick of butter on the bread
  3. Use the other ½ stick of butter to sauté the onions in a skillet over medium heat
  4. Add the spinach, Velveeta, Worcestershire, Creole Seasoning, and garlic powder
  5. Cook until the cheese is fully melted
  6. Spread over the bread
  7. Sprinkle with Mozzarella and Parmesan
  8. Bake for 10 minutes
  9. Cut bread into 2 inch slices and serve
Tips and Tricks:
  • Really SQUEEZE the water out of the spinach.  You don’t want the spinach mixture to get too watery because it doesn’t stay firm on the bread if it is.
  • I recommend using a cookie sheet to hold the bread, but be sure to line it with FOIL.  When the cheese melts, it makes a big mess and the foil makes for a much easier clean up.
  • I use Reising's Poor Boy bread.  It comes in a clear, plastic bag and can be found on the bread aisle at the grocery store.  I have used the bakery bread for this but it is really too dense.  A traditional Poor Boy French bread is what you need.

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