New Orleans Spinach Garlic Bread
photo by gailanng
- Ready In:
- 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
- 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.
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
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....