Spinach & Cheese Spread In A Bread Bowl
When you’re planning your Thanksgiving day meal, or any holiday meal, don’t forget the snacks! This recipe really shouldn’t be considered a snack, though, since it is so filling. You could actually serve this Spinach Spread as a light lunch and it would be greatly appreciated by your family and guests.
2 tablespoons butter
1/4 cup chopped onion
1 teaspoon garlic
1 teaspoon flour
1 3/4 cups half and half
2 packages (9 ounce each) frozen chopped spinach, thawed and well drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup shredded Cheddar cheese
1 package (1 ounce) dry vegetable soup mix
1/4 cup shredded Parmesan cheese
1 loaf large round crusty bread, top cut off and insides of loaf pulled out (cut or tear up bread from the inside of the loaf and the top that was cut off into chunks to eat with spread.)
Preheat over to 425 degrees.
Over medium high heat, melt butter. Once melted add onion and garlic. Cook 2 to 3 minutes until onion is starting to get tender. Sprinkle in flour and cook 1 minute stirring continuously. Pour half and half into saucepan and cook 2 minutes stirring continuously. Mixture should boil and thicken. Remove pan from stove.
Fold in spinach, water chestnuts, cheese and dry soup mix. Place mixture in a casserole dish. Cover the top with Parmesan cheese. Bake uncovered 10 to 15 minutes or until cheese has completely melted. Remove from oven and let cool just a little.
Spoon spread into carved out bread that has been centered on a platter or plate. Arrange the bread from the inside of the loaf around the outside of the loaf. Place a small cheese spreader into the bowl for ease in spreading the mixture on the bread.