Recipe by Spring Sneed in AR
This recipe is Yum-Yum! I don't like spinach, but love this recipe. I found it in our local paper. I made it for New Year's Eve and it was ate before anything else! I used Green Giant creamed spinach, as I couldn't find the Stouffer's and I left out the green onions just as a personal preference. You can use any type of round bread. I used Hawaiian bread, again just a personal selection. You can use round rye or sourdough, etc. Try it and you will see just how delicious this is! (Recipe by Nestle USA.)
Top Review by The Carew Family
I made this for my son's birthday party the night before. Once I finished mixing the ingredients, I could not stop dipping into it myself! The Stouffer frozen spinach souffle did not seem to exist in our grocery store so I used Bird's Eye Creamed Spinach instead; worked out great. Other people asked what was added because it tasted a bit different than other bread bowl dips. The creamed spinach and the green onions/scallions did just that. We will continue to use this recipe for years to come. Thanks!
- 2 (9 ounce) packagesstouffer frozen spinach souffle, prepared according to package directions
- 4 ounces cream cheese, softened
- 3⁄4 cup parmesan cheese, plus
- 2 tablespoons grated parmesan cheese, divided
- 1⁄3 cup mayonnaise
- 1⁄4 cup chopped green onion
- 1 lb round bread
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Combine spinach souffle, cream cheese, 3/4 cup Parmesan cheese, mayonnaise, and green onions in a large bowl.
- Slice top off of bread loaf; carefully remove soft bread from inside, leaving 1/2 inch thick shell.
- Cut top piece and soft bread into bitesize pieces.
- Spoon spinach mixture into shell; sprinkle with remaining 2 tablespoons of Parmesan cheese.
- Wrap loaf in foil, leaving filling exposed.
- Bake for 35 to 40 minutes or until heated through.
- Serve warm with bread pieces for dipping.