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Baked Spinach Dip Loaf Recipe

Baked Spinach Dip Loaf Recipe photo by Taste of Home

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"A crusty round sourdough loaf provides not only 'dippers' but also the serving bowl for this popular snack," points out Frieda Meding from Trochu, Alberta.

This recipe is:

Diabetic Friendly

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Baked Spinach Dip Loaf Recipe

Prep: 15 min. Bake: 1-1/4 hours

Yield: 18 Servings

15 75 90

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

Directions

In a large bowl, beat cream cheese and mayonnaise. Stir in the spinach, cheese, water chestnuts, bacon, onion and seasonings.
Cut a 1-1/2-in. slice off top of the bread; set aside. Carefully hollow out bottom, leaving a 1/2-in. 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 dip is heated through. Open foil carefully. Serve warm with bread cubes and vegetables. Yield: 4-1/2 cups.

Nutritional Analysis: One 1/4-cup serving (prepared with reduced-fat cream cheese, fat-free mayonnaise and reduced-fat cheddar cheese; calculated without bread or vegetables) equals 105 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 303 mg sodium, 6 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Originally published as Baked Spinach Dip Loaf in Taste of Home February/March 2002, p18

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Baked Spinach Dip Loaf

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Reviewed on Sep. 02, 2010 by god'slillgirl

I have made this recipie so many time & every one loves it!! When we host parties or go to parties people ask me if I can make it. My siblings who are picky even like it & that is saying a lot ;) It tastes really good if you slightly toast the bread cubes so that they are a light brown. I normaly just use the inside of a circle loaf that I have hollowed & use a bagett & that is enough! This is deffinatly the best!!!

Reviewed on Nov. 15, 2009 by HollyBarnes

I make this dip when my husbands family comes to visit. Everyone loves it, I usually make it up the night before and put it in the fridge til the next day. Instead of using the sourdough bread I use the round Kings Hawaiian Bread, it taste excellent.