Name: Feta Spinach Stuffed French Bread
Ingredients: 5 strips Cloverdale Signature smoke bacon; 16oz pkg Cloverdale Tangy Summer Sausage, cubed; 8 oz. Cream cheese, room temperature; 1/2 cup Mayonnaise; 1/2 cup Sour cream; 1 pkg Onion soup mix; 1/2 tsp. Fresh cracked black pepper; 2 cups Pepper jack cheese, separated; 1 cup Feta cheese; 10 oz Package frozen chopped spinach; 1 loaf French bread

Feta Spinach Stuffed French Bread

Course Appetizer, Lunch & Dinner

Print Recipe Pin Recipe

Ingredients

5 strips Cloverdale Signature smoke bacon
16oz pkg Cloverdale Tangy Summer Sausage, cubed
8 oz. Cream cheese, room temperature
1/2 cup Mayonnaise
1/2 cup Sour cream
1 pkg Onion soup mix
1/2 tsp. Fresh cracked black pepper
2 cups Pepper jack cheese, separated
1 cup Feta cheese
10 oz Package frozen chopped spinach
1 loaf French bread

Instructions

Preheat oven to 350°F. Thaw frozen spinach and drain in a sieve, pressing to extract excess water. Place spinach in a bowl and set aside.
Sliced the top off the loaf of bread horizontally and scoop out the interior bread leaving a crust container.
In a mixing bowl add the cream cheese, mayonnaise, sour cream, onion soup mix package and black pepper. Mix to blend and add 1 cup pepper jack and the feta cheese and mix. Next add the spinach and Summer Sausage. Stir to combine.
Divide the filling between loaves of bread and top with remaining 1 cup mozzarella cheese. Bake for 20-24 minutes until top is golden and bubbling. Allow to cool slightly before slicing top with Cloverdale Bacon. Enjoy!