Spinach Dip Hot Bread

This gooey, cheesy appetizer is perfect for seeing the game, alongside a salad or bowl of soup, or on a lazy weekend afternoon. The warm chopped sourdough boule is filled with buttery bechamel sauce and spinach, but the real star is the Calabrian chiles, which lend each bite a gentle kick of heat. Feel free to personalize this depending upon the bread you have on-hand; it works nicely with a baguette, too.

Spinach Dip Hot Bread

1/4 cup plus 2 tablespoons saltless butter, divided

2 tablespoons versatile flour

3/4 cup entire milk

3/4 cup heavy whipping cream

1 1/4 teaspoons kosher salt, divided

3/4 teaspoon ground white pepper, divided

1 1/2 cups sliced yellow onion (from 1 medium [10-ounce] onion).

1 (10-ounce) package fresh baby spinach (about 8 cups).

14 ounces pre-shredded Parmesan cheese (about 4 1/4 cups).

1 (24-ounce) sourdough boule.

1 tablespoon chopped rattled Calabrian chiles.

1 1/2 ounces pre-shredded low-moisture part-skim mozzarella cheese (about 1/3 cup).
Preheat oven to 450 ° F. Melt 2 tablespoons of the butter in a little pan over medium. Include flour, blending up until totally integrated, about 1 minute. Gradually drizzle in milk and cream, blending constantly, until fully incorporated and no swellings remain. Bring to a boil over medium, whisking constantly; boil, undisturbed, for 1 minute. Minimize heat to low, and simmer, stirring occasionally, until thickened, about 20 minutes. Stir in 3/4 teaspoon of the salt and 1/4 teaspoon of the white pepper. Remove from heat.

While milk mix simmers, melt staying 1/4 cup butter in a big Dutch oven over medium. Stir in onion, and cook, stirring occasionally, until clear, about 6 minutes. Add spinach, and cook, stirring often, until liquid has evaporated and pot is dry, about 4 minutes.

Put milk mixture into spinach mixture in Dutch oven; stir to integrate. Stir in Parmesan and staying 1/2 teaspoon each salt and pepper. Remove from heat.

Cut sourdough boule crosswise into 5 (1-inch-thick) slices, cutting through bread practically totally but leaving bottom crust intact. Slice boule lengthwise down center so each piece is cut in half but bottom crust is undamaged.

Bake in preheated oven up until top is browned and center is hot and gooey, 7 to 10 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *