Baked Clam Dip with Crusty French Bread Dippers
- Crisco® Original No-Stick Cooking Spray
- 2 cans Pillsbury® refrigerated crusty French loaf
- 1 (18.5 oz) can Progresso® Light New England clam chowder soup
- 1 (8 oz) pkg. 1/3-less-fat cream cheese (Neufchâtel)(from 8-oz pkg)
- 1 (10.5 oz) can Progresso® white clam sauce
- 1 cup shredded mozzarella cheese (4 oz)
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups Progresso® panko bread crumbs
- 1 cup LAND O LAKES® Butter
- 1/4 tsp. McCormick® Parsley Flakes
- 1 tbsp. McCormick® Garlic Powder
- Step 1
Heat oven to 350°F. Spray 1 1/2-quart shallow oven-proof serving dish or 9 1/2-inch glass deep-dish pie plate with no-stick cooking spray.
- Step 2
Spray 2 large cookie sheets with no-stick cooking spray. With serrated knife, cut both loaves of dough in half lengthwise. Place 2 pieces of dough, cut sides down, on each cookie sheet; cut 4 or 5 (1/2-inch-deep) slashes diagonally on top of each loaf.
- Step 3
Bake 17 to 20 minutes or until golden brown. Cool on cooling rack.
- Step 4
Meanwhile, in food processor bowl, place soup. Cover; process until almost smooth. Add cream cheese; cover and process until well blended. Pour into large bowl; stir in clam sauce, mozzarella cheese, Parmesan cheese and 1 cup of the bread crumbs until well mixed. Pour mixture into serving dish.
- Step 5
In small bowl, stir 2 tablespoons of the butter, remaining 1/2 cup bread crumbs and parsley flakes until well mixed. Sprinkle crumb mixture evenly over clam soup mixture.
- Step 6
Bake 35 to 40 minutes or until bubbly and light golden brown around edges. Cool 30 minutes on cooling rack.
- Step 7
Meanwhile, in small bowl, stir remaining butter and garlic powder until well mixed. With serrated knife, cut each loaf into 1/4-inch slices; place on cookie sheets. Brush each slice with garlic-butter mixture (reserve remaining garlic-butter mixture).
- Step 8
Bake slices 5 to 8 minutes or until golden brown. Remove from oven; turn slices. Brush with remaining garlic-butter mixture. Bake 5 to 8 minutes or until golden brown and crisp. Cool 5 minutes. Serve bread with warm clam dip. Store any remaining clam dip in refrigerator.
Bake-Off is a registered trademark of General Mills ©2012 / LAND O LAKES is a registered trademark of Land O’Lakes, Inc. / McCormick and the Mc logo are registered trademarks of McCormick & Company, Incorporated, used by permission
(1/30 of recipe)
- Calories 180
- Calories from Fat100g
- Total Fat 11g
- Saturated Fat 6g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 25mg
- Sodium 400mg
- Potassium 0mg
- Total Carbohydrates 16g
- Dietary Fiber 0g
- Sugars 2g
- Protein 5g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet