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Baked Clam Dip with Crusty French Bread Dippers

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Baked Clam Dip with Crusty French Bread Dippers
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  • Prep 50 min
  • Total 2 hr 30 min
  • Ingredients 10
  • Servings 30
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Toast Pillsbury™ French bread to create the perfect partner for a winning bubbly, triple-cheese clam dip.
By Pillsbury Kitchens
Updated Nov 6, 2018
Bake-Off® Contest 45, 2012
Bake-Off® Contest 45, 2012
Christine Field
Shillington, Pennsylvania

Ingredients

  • 2 cans (11 oz) refrigerated Pillsbury™ Original French Bread
  • 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

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 cooking spray.
  • 2
    Spray 2 large cookie sheets with 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.

Nutrition Information

180 Calories, 11g Total Fat, 5g Protein, 16g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
400mg
16%
Potassium
25mg
1%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
2g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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