Warm Parmesan spinach dip piled onto toasty French bread is the ultimate game-day or holiday indulgence.
Ingredients
- 1 La Brea Bakery Demi French Baguette, cut into 1/2-inch slices
- 2 tablespoons butter, melted
- 1 tablespoon garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 cup Parmesan cheese, grated and divided
- 1 (9-ounce) box frozen chopped spinach, thawed and drained
- 4 ounces light cream cheese
- 1 teaspoon fresh lemon juice
- 2 tablespoons basil pesto
- Salt and freshly ground black pepper, to taste
- 1 teaspoon balsamic vinegar
- Pepitas and shaved Parmesan, for garnish (optional)
Preparation
- Heat oven to 375°F. Spray a large baking sheet with nonstick spray and lay the bread slices in a single layer.
- In a small bowl, combine the melted butter, garlic, and parsley. Brush the top side of each bread slice liberally with the butter mixture. Sprinkle ½ cup of Parmesan over the top of each slice.
- Bake the bread until toasty and beginning to brown at the edges, 5 to 6 minutes. Remove from the oven and set aside.
- In a blender or food processor, blend the spinach, cream cheese, lemon juice, pesto, salt, pepper, vinegar, and the remaining Parmesan cheese. Blend until smooth or to your desired texture.
- Spoon 1 tablespoon of the spinach dip onto each piece of bread and sprinkle with a bit more grated Parmesan.
- If not serving immediately, cover with plastic wrap and refrigerate for up to 6 hours.
- When ready to serve, remove the bread from the fridge and place under the broiler until the spinach mixture is hot and bubbly and the bread is toasted to your liking, 3 to 4 minutes.
- Garnish with pepitas or shaved Parmesan, if desired.
Recipe and images adapted from: Becky Hardin, The Cookie Rookie
