Spicy Spinach Dip Warm Bread

Enjoy this cheesy appetizer on a Sunday afternoon, with a salad or soup, or while watching the game. 

Buttery bechamel sauce, spinach, and toasted sliced sourdough boule make this dish shine, but the Calabrian chilies give it a subtle spice with every bite.

Try it with a baguette if you have any on hand, but feel free to use whatever bread you like best.

split 2 tablespoons of unsalted butter with 1/4 cup of salt. 1/4 cup all-purpose flour ¾ cup of full-fat milk 3/4 cup of heavy cream for whipping

1 and 1/4 tablespoons of divided kosher salt split, half a teaspoon of ground white pepper 1 medium (10-ounce) onion, cut into 1 and 3/4 cups.

8 cups of fresh baby spinach, measured out from a 10-ounce container approximately 4 1/4 cups of pre-shredded Parmesan cheese, weighing 14 ounces One 24-ounce boule of sourdough

One tablespoon of chopped Calabrian chilies from a jar About 1/3 cup of 1 ½ ounces of low-moisture part-skim mozzarella cheese that has been pre-shredded.

Set oven temperature to 450°F. Set aside 2 tablespoons of butter and melt it in a small saucepan over medium heat. Whisk in the flour until combined, which should take around 1 minute. 

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