I was browsing around on Pinterest and found this brilliant little idea. Baking Obsession posted a stuffed baguette recipe, and I was in love! I decided I had to try it out right away. It’s a fun way to serve bread and dips! Vera used a goat cheese stuffing, but I went with my favorite spinach dip. I’m throwing in the recipe, just in case you don’t have an easy one handy. The best part about this spinach dip, is how ridiculously cheap it is (and ridiculously good too!).
This is basically the recipe off the back of the Knorr brand dried Vegetable Soup mix. But, let me make a recommendation for you…..skip the vegetable soup and try it with Knorr’s Leek Soup mix. Trust me. It tastes about 100 times better if you ask me! But, if you can’t find the Leek Soup mix, the vegetable won’t let you down either. I also made some other adjustments to make the dip a little bit easier to stuff inside the bread.
16 oz. sour cream
8 oz. cream cheese at room temp.
10 oz. frozen chopped spinach, drained very well (squeeze the extra liquid out. you want it dry as can be)
1 can water chestnuts, finely diced
1 package Knorr Vegetable or Leek Soup mix
Using a hand mixer, combine the sour cream and cream cheese until creamy and well combined.
Add in the soup mix, the spinach, and the water chestnuts.
Take your baguette, cut the ends off, and set them aside. Using a long, serrated knife, start cutting along the inside about a 1/4 inch away from the edge.
After you have cut around the edge, just start pulling the bread out in chunks. You will have to turn the bread around and carve from the other side, too. Just keep carving and pulling out bread until you have a hollow tube. Go slow so you don’t poke any holes all the way through the bread. Once you are satisfied with your bread tube, it’s time to start stuffing.
To stuff the bread, just take spoonfuls of dip and start to spoon it in. Use the back of the spoon to push the dip further into the baguette.
At some point, turn the bread around at start stuffing from the other end. You will use most of the dip if you have an average sized baguette. Clean up the ends of the bread with a paper towel, and cover them back up with the end pieces you cut off.
Roll the whole baguette tightly in saran wrap. Freeze for an hour or chill in the fridge for at least two hours. To cut, use a really sharp serrated knife to thinly slice, and voila! There you have it. The perfect amount of dip and the perfect amount of bread, all in one tasty bite!