Bake-Off® Contest 45, 2012
Shillington, Pennsylvania

Baked Clam Dip with Crusty French Bread Dippers

Toast Pillsbury® French loaf to create the perfect partner for a winning bubbly, triple-cheese clam dip.

(15)
(6)
Save and Share
  • prep time 50 min
  • total time 2 hr 30 min
  • ingredients 10
  • servings 30
 

Ingredients

2
cans Pillsbury® refrigerated crusty French loaf
1
can (18.5 oz) Progresso® Light New England clam chowder soup
1
package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1
can (10.5 oz) 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 butter, melted
1/4
teaspoon parsley flakes
1
tablespoon garlic powder

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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 Crisco® Original No-Stick Cooking Spray.
  • 2 Spray 2 large cookie sheets with Crisco® Original 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.
  • 3 Bake 17 to 20 minutes or until golden brown. Cool on cooling rack.
  • 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.
  • 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.
  • 6 Bake 35 to 40 minutes or until bubbly and light golden brown around edges. Cool 30 minutes on cooling rack.
  • 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).
  • 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.
  • 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 Crisco® Original No-Stick Cooking Spray.
  • 2 Spray 2 large cookie sheets with Crisco® Original 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.
  • 3 Bake 17 to 20 minutes or until golden brown. Cool on cooling rack.
  • 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.
  • 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.
  • 6 Bake 35 to 40 minutes or until bubbly and light golden brown around edges. Cool 30 minutes on cooling rack.
  • 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).
  • 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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
400mg
400%;
Total Carbohydrate
16g
16%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company