Monday, March 4, 2024

Spinach Alfredo Garlic Bread

If you made last week's Cajun Shrimp Alfredo then you no doubt have some Alfredo sauce left over. Here is a wonderful way to put that to good use. This bread goes very well with soup or salad; it’s also darned tasty on its own.
Spinach Alfredo Garlic Bread

Adapted from

1 12-oz. loaf French bread, halved lengthwise

¾ c. jarred Alfredo sauce (such as Rao)

 ½ 10-oz. pkg. frozen chopped spinach, thawed, squeezed dry

2 cloves garlic

1/3 c. thinly sliced Melissa’s shallot

1 c. shredded Fontina cheese

Garnishes: fresh thyme, fresh parsley,red pepper flakes

 Preheat oven to 350°F with rack about 8 inches from heat. Stir together Alfredo sauce, well-drained, chopped, spinach, and garlic. Line a large rimmed baking sheet with aluminum foil. Place bread halves, cut side up, on baking sheet. Spread sauce over cut sides of bread. Top with sliced shallots and sprinkle with cheese.

 Bake until sauce is bubbly and cheese is melted, about 20 minutes. Increase oven temperature to broil. Broil until cheese is golden brown and edges are crispy, 2 to 3 minutes. Remove from oven and let rest for 5 minutes.

Garnish as you see fit. Cut each half into 4 pieces.

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Donna said...

Oh! That is some serious garlic bread! I love it!

Marie Smith said...

Looks so good. Great use of the Alfredo!

Linda said...

Gosh that would make a great dip for French bread, so you've cut out a step by just putting it on the bread! Great idea, looks mouth-watering. said...

Great idea Pattie, a good way to use up leftovers! Easy and delicious, yum!