New Orleans Spinach Garlic Bread
"This is so rich and gooey and deliscious. A version of this bread is offered as an appetizer in many local restaurants. You can tweak it to suit your taste. It's great for informal entertaining."
photo by gailanng
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 2 (10 ounce) boxes frozen chopped spinach
- 1 (8 ounce) package cream cheese
- 1 (6 ounce) package kraft garlic cheese (Can substite Kraft jalapeno cheese)
- 1⁄4 teaspoon creole seasoning
- 1 loaf French bread
- 2 cups shredded mozzarella cheese
directions
- Cook spinach according to package.
- Drain and pat dry, removing as much liquid as possible.
- Melt cream cheese and garlic cheese over a low fire or in microwave.
- Stir and blend into spinach, adding seasoning.
- Cut French bread loaf in half, length-wise.
- Place open-faced on a cookie sheet.
- Spread with spinach/cheese mixture.
- Cover with mozzarella and bake for 10 minutes, or until cheese is melted and bubbly, in a preheated 325 oven.
Questions & Replies
-
I have not been able to find the Kraft garlic or jalapeño cheese rolls for a few years. Do they still make it?
Reviews
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Nope, can't call me a bad sport and my mama taught me some good manners. So I want to thank you for a recipe that can rival my own recipe #451428. -
made this for a baby shower, it was a huge hit, everyone asked for the recipe. I also had spegetti sauce on the side for something else and everyone kept putting the sauce on it,so thats a little varation for you. Both ways everyone loved! Easy to make!
Tweaks
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First, pay attention to the calorie bomb with the recipe. I never order spinach dip in restaurants for this reason. Halve the cream cheese use just 4 oz. Try to use just a cup of Mozzarella. I used a garlic goat cheese. The creole seasoning is terrific. 325 is not a good temperature to bake it. (I have a gas oven) The mozzarella will not bubble or brown. I baked for 14 min and it still had not bubbled or browned. It was done. You cook pizza at 400 to 425. Pick one of these temps and watch it.
RECIPE SUBMITTED BY
LisaGay
United States
I'm a passionate cook from Louisiana. I've lived all over the world, but have returned to the state and I'm currently residing in Covington, just north of New Orleans. Of course, my favorite food is Southern-style, especially the Cajun food of SW Louisiana. I have two favorite cookbooks that are so well-worn and dog-eared, they're almost unreadable. "Talk About Good", the Jr. League Cookbook of Lafayette, LA, and "Pirate's Pantry", the Jr. League Cookbook of Lake Charles, LA. Both are extraordinary.
If I had a month off with no responsibilities, I'd take my husband and animal babies down to our camp in Grand Isle, LA. It's on the Gulf coast with a beautiful sea breeze and great fishing.
When we're there, we fish for speckled trout and redfish and catch dozens of crabs off of the wharf. At night, we gather on the deck and fry fish and boil crabs with corn, new potatoes and whole pods of garlic. All of this accompanied by fun cocktails. The only thing that could improve this scenario, is if there was a Sunday afternoon Saints game on. I'm a HUGE, long-time fan. Ah, sheer bliss....
