Spinach Dip Hot Bread

★★★☆☆

Prep: 20 mins (est.) Cook: 41 mins (est.) Serves: 8-10

1/4 cup plus 2 Tbsp unsalted butter, divided (59.1 ml)
2 Tbsp all-purpose flour (29.6 ml)
3/4 cup whole milk (177 ml)
3/4 cup heavy cream (177 ml)
1 1/4 tsp kosher salt, divided (6.2 ml)
3/4 tsp ground white pepper, divided (3.7 ml)
1 1/2 cups chopped yellow onion (from 1 medium onion) (355 ml)
1 (10-ounce) package fresh baby spinach (about 8 cups)
14 ounces shredded Parmesan cheese (about 4 1/4 cups) (397 g)
1 (24-ounce) sourdough boule
1 Tbsp chopped Calabrian chiles (optional) (14.8 ml)
1 1/2 ounces shredded low-moisture part-skim mozzarella cheese (about 1/3 cup) (42.5 g)

Preheat oven to 450°F (230°C). In a saucepan, melt 2 Tbsp butter over medium heat. Add flour and whisk until smooth, about 1 minute. Gradually whisk in milk and cream until no lumps remain. Bring to a boil, whisking constantly. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Stir in 3/4 tsp salt and 1/4 tsp white pepper. Remove from heat.\n2. While the milk mixture simmers, melt the remaining butter in a large Dutch oven over medium heat. Add onion and cook until softened, about 6 minutes. Add spinach and cook, stirring often, until wilted, and the liquid has evaporated, about 4 minutes. \n3. Add the milk mixture to the spinach mixture. Stir to combine. Stir in Parmesan cheese, remaining salt, and remaining pepper. Remove from heat. \n4. Cut the sourdough boule crosswise into five 1-inch-thick slices, leaving the bottom crust intact. Slice each section in half lengthwise, again leaving the bottom crust intact. Place the boule on a baking sheet lined with parchment paper. Spoon spinach mixture evenly between bread slices. Top with Calabrian chiles (if using) and mozzarella cheese. \n5. Bake until cheese is melted and bubbly and the bread is golden brown, 7-10 minutes.

Wine Pairing: Fruity White (Chardonnay) — Chardonnay