Spinach Dip in Mini Baguettes

Ready in 10 minutes
Complexity: Easy Peasy
Serves 10 People
Appetizer

Spinach Dip in Mini Baguettes
Author: 
Cook time: 
Total time: 
Serves: 10
 
Idahoan@ Three Cheese Chipotle soup adds dimension and flavor to this spinach dip. Spoon dip into mini baguettes for a unique way to eat your vegetables and impress your guests at the same time.
Ingredients
  • ¾ cup (one half bag) Idahoan® Three Cheese Chipotle Soup, prepared following package instructions for half bag
  • 1 cup whole milk
  • 1 8 ounce package cream cheese, softened
  • 1 cup mozzarella, shredded
  • 2 cups fresh spinach, washed and chopped, or 1 cup frozen chopped spinach, thawed thoroughly and drained of any extra moisture
  • ½ cup chives, chopped
  • 2 teaspoons garlic, minced
  • Pinch red pepper
  • Salt and pepper to taste
  • 1 thin baguette
  • Assorted vegetables cut into strips for dip: bell peppers, carrots, celery, snap peas etc.
Instructions
  1. Cook soup for 10 minutes, adding the milk during the last minute.
  2. While the soup is still fairly hot, mix in the cream cheese and mozzarella and blend until melted.
  3. Add the spinach, chives, garlic, and seasonings into the mixture and stir.
  4. Cut the baguette on a diagonal into 2 or 2 ½ inch pieces, leaving one side with a flat bottom so it stands on its own. Pull out some of the bread in the middle of each piece then fill with the dip.
  5. Fill each bread “cup” with about 2 tablespoons dip and add 3-4 pieces of sliced vegetables.
  6. Garnish with celery leaves and serve.
  7. Place any extra dip in a separate bowl for re-fills.
Dip can also be served in a traditional bread bowl that has been hollowed out. Use the extra bread for dipping alongside vegetables.

 

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