Baked Spinach Dip Loaf -- Quad-Cities Online Recipe Book
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Baked Spinach Dip Loaf

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Ingredients

2 packages (8 ounces each) cream cheese, softened
1 cup mayonnaise
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded cheddar cheese
1 can (8 ounces) water chestnuts, drained and chopped
5 bacon strips, cooked and crumbled
1 green onion, chopped
2 teaspoons dill weed
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 unsliced round loaf (1 pound) sourdough bread
Raw vegetables

Instructions

In a mixing bowl, beat cream cheese and mayonnaise. Stir in the next nine ingredients. Cut a 1-1/2-inch slice off the top of the bread; set aside. Carefully hollow out bottom, leaving a 1/2-inch shell. Cube removed bread and set aside. Fill the shell with spinach dip; replace top. Wrap in heavy-duty foil; place on a baking sheet. Bake at 375 for 1-1/4 to 1-1/2-hours or until the dip is heated through. Open the foil carefully. Serve warm with bread cubes and raw vegetables. Yields 4-1/2 cups dip.

Michele Flagel
Makoqueta




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