Spinach Dip in a Bread Bowl

Another Chef Stef adventure in Australia!

Adam and I were going to hang out with our friend Chad and his lovely girlfriend, Elise, in New South Wales, Australia. We decided to spontaneously make a video! He hadn’t made his cob loaf spinach dip yet, so I said… quick! Turn on the camera! We had a blast. It was seriously creamy and delicious. Such a simple appetizer to make. Everyone will love it!

Click here to watch the video of Chad showing us how to make it here!

250ml sour cream
250ml cream cheese
1 red onion
10 cherry tomatoes
1/2 cup Tasty cheese (or a mild cheddar)
40g packet of French onion soup mix
300g frozen spinach, chopped
Cob loaf

  1. Saute the onions and thaw the spinach.
  2. Dice the tomatoes and place in a bowl. Add the sour cream, cream cheese, and spinach.
  3. Begin to mix and add in the French onion soup mix packet.
  4. Hollow out the bread bowl. Put the mixture in. Cook at 375 F for about 20 minutes until light golden brown.
  5. Use the hollowed out bread to dip!

MMM so delicious. The 4 of us finished it off quicker than we’d probably like to admit.

Let Chad and I know if you make it! Have a very HAPPY NEW YEAR!


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Simple Tomato Bruschetta!

How classic does it get for an appetizer?  Classic AND simple?  Amazing!

Chef Stef’s first field trip!  WOO HOOOO!  Chef Stef is officially taking this gig on the road.

Mary and I met at a Food and Wine event through Habitat for Humanity.  We clicked right away and kept in touch.  She had the idea to collaborate on a video and I thought it was brilliant!  We had such a blast making this video.  What a voice she has!  She’s amazing.  I loved that we could bond through music.

That house really was something!  Beautiful Victorian with the radiator and door handles still in tact from the 1800s.  Super cool.  The kitchen was recently fixed up and was beautiful!  So much light coming in the windows.  Unfortunately, the only time we could meet was dusk so the lighting doesn’t look as incredible as it is in person.

On to bruschetta.  Who on this planet doesn’t like bruschetta?  With all of its oily, garlicky, basily, tomatoey goodness?  It’s like an Italian heaven.  Well, now you can learn to make it for REAL!  The stuff you buy at the store pre-made is “eh”.  Nothing like the real thing!

You need:

1 loaf of Italian bread

1 pound of tomatoes

3 cloves of garlic

3 tablespoons fresh basil

3 tablespoons olive oil

1 teaspoon salt and pepper

1. Put your broiler on high.

2. In a large mixing bowl, crush your garlic.  (If you don’t have a garlic press, just chop in small pieces.)  Dice the tomatoes and add to the bowl with your garlic.  Add 2 tablespoons of olive oil.  Add salt and pepper, about a teaspoon each.   Chop your basil and throw into the mixture.  Mix!

3. Using a serrated knife, cut your bread into 1/2″ slices.  Place on a baking sheet.  They can be as close together as possible.  After 2-3 minutes, they should be brown on top.  Take out, flip over and brown again for another 2-3 minutes.

4. Use that last tablespoon of olive oil to drizzle on your toasted bread. (That’s what Italian bruschetta is, after all!  Toasted bread with olive oil!  Didja know that?!)  If you feel you need more oil, go for it!  Spoon your tomato mixture on top of your bread while it’s still hot and SERVE!


Doesn’t get much easier than that, folks!

Have leftovers?  Perfect!  Put it on some chicken or in a salad!  There isn’t much that tomatoes, basil and garlic doesn’t go with, so get creative and use your imagination!

And hey, if you live in CT and are looking for a new home, Mary is AWESOME and you should contact her!!!


Thanks for watching… always!!

Keep it classy,

Chef Stef