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
Preparation
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.
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.
Bake 17 to 20 minutes or until golden brown. Cool on cooling rack.
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.
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.
Bake 35 to 40 minutes or until bubbly and light golden brown around edges. Cool 30 minutes on cooling rack.
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).
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.
