- 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
- Preheat oven to 400 degrees
- Cut the loaf of bread in half, spread ½ of the stick of butter on the bread
- Use the other ½ stick of butter to sauté the onions in a skillet over medium heat
- Add the spinach, Velveeta, Worcestershire, Creole Seasoning, and garlic powder
- Cook until the cheese is fully melted
- Spread over the bread
- Sprinkle with Mozzarella and Parmesan
- Bake for 10 minutes
- 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.