Baked Clam Dip with Crusty French Bread Dippers

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.