This feta-spinach stuffed french bread appetizer is dangerously good.
I always get a kick out of the first half of January. Everyone pays homage to “eating healthy” for the whole of about two weeks, when the anticipation of game day drives them back to cream cheese. Not to worry; cream cheese isn’t offended by your dalliances with whole grains and Stevia. It knew you’d come crawling back.
This recipe for feta-spinach stuffed french bread has been unleashed to the unsuspecting world in terms of this killer appetizer. It is packed with flavor. It’s gorgeous. And it’s easy to make.
- 10 oz. package frozen chopped spinach
- 2 loaves French bread, or 4 baguettes (see notes)
- 8 oz. cream cheese (room temperature)
- ½ cup mayonnaise
- ½ cup sour cream
- 1 package Lipton onion soup mix
- ½ tsp fresh cracked black pepper
- 2 cups mozzarella (separated)
- 1 cup (8.5 oz.) feta
- 15 oz. salami, chopped (See notes)
- Thaw and drain spinach. Mix cream cheese, mayo, sour cream, soup mix, and pepper. Add half the mozzarella and all the feta. Add the spinach and salami. Hollow out bread. Fill bread, and top with remaining mozzarella. Bake at 350°F for 20-24 minutes, or until top is golden and bubbling. Cool slightly.