French Onion Monkey Bread with Ricotta Spinach Dip

French Onion Monkey Bread with Ricotta Spinach Dip Super Hungry? Jump to the Recipe

Get ready to monkey around with this insanely easy monkey bread!

All the flavors of French onion soup are wrapped up into a appetizer perfect for any party - monkey bread is finger food at it's finest.

Served with a simple ricotta and spinach dip, your guests will be picking away at this bread until there's nothing but crumbs left on the plate.

Homemade dough makes all the difference in this recipe but you can always used canned dough as a substitute if you're ever in a baking pinch.

Gimme all your onion-y goodness!

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French Onion Monkey Bread with Ricotta Spinach Dip

  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
French Onion Monkey Bread with Ricotta Spinach Dip

Ingredients

  • FOR MONKEY BREAD:
  • 3 cups flour
  • ½ cup vegetable oil
  • 1 egg
  • 1 tsp salt
  • 2 cups water, 110 F
  • 1 tsp sugar
  • 1 package active dry yeast
  • FOR ONION TOPPING:
  • 1 white onion, sliced thin
  • 1 tbsp butter
  • ½ cup beef broth
  • 1 tsp thyme
  • ½ cup mozzarella, shredded
  • ½ cup Parmesan, shredded
  • FOR RICOTTA SPINACH DIP:
  • ¼ cup ricotta cheese
  • ¼ cup Tostito's spinach dip, heated
  • ¼ cup shredded mozzarella

Mouth Feel

Salty
Savory
Sour
Bitter
Sweet
Spicy

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Instructions

  1. Start with the bread ingredients. In a small bowl, whisk together the warm water, sugar and yeast. Rest for ten minutes or until the yeast is frothy.
  2. In a large bowl or bowl of a stand mixer, stir together the flour and salt. Stir in the vegetable oil to form a crumbly meal then stir in the egg until the flour is clumpy.
  3. Slowly stir in the water/yeast mixture. Continue to beat on low until a thick dough forms and the bowl is no longer dry. Over with a towel and place in a warm humid place until the dough has doubled in size.
  4. Meanwhile, make the French onion topping. In a small skillet over medium high heat, saute the onion until golden brown - about 30 minutes. Add the beef broth and let simmer for another 30 minutes, until the liquid is reduced by half. Stir in the thyme. Set aside to cool.
  5. When the dough is doubled in size, punch it down. On a clean surface dusted with flour, knead the dough for 3-5 minutes, until smooth on the outside. Use a dough cutter to cut the dough into 30-40 individual pieces.
  6. Grease a springform pan, round cake pan or bundt pan. If using a springform or round cake pan, place a 4 inch ramekin in the center to create a ring. Grease the ramekin around the sides, if using. Let the dough rise for another 30 minutes.
  7. Preheat the oven to 350 F. Arrange the dough pieces into the pan in a random, overlapping pattern. Sprinkle shredded mozzarella between layers. Pour the onion mixture over the top and use a spatula to spread it evenly across the top.
  8. Bake the bread for 20-30 minutes, until the bread is golden brown and cooked through in the center. It will start to pull away from the sides when it is finished.
  9. While the bread cooks, stir together the warm spinach dip, ricotta cheese and mozzarella cheese. Chill until ready to serve.
  10. Remove the bread from the pan. Sprinkle shredded parmesan and fresh parsley over the top of the bread. Fill a ramekin with the dip and place in the center of the bread ring. Serve warm and enjoy!
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