Baked Clam Dip with Crusty French Bread Dippers

Prep Time 50 min
Cook Time 1 Hr 10 Min
Servings 30
Difficulty Easy

Ingredients

  • 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

Directions

  • 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.

Serving size
(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