Printable | Taste of Home

Baked Spinach Dip in Bread

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 pound sliced bacon, cooked and crumbled
1/4 cup chopped onion
1 tablespoon dill weed
1 to 2 garlic cloves, minced
1 round loaf (1 pound) unsliced sourdough bread
Assorted fresh vegetables

In a large bowl, beat cream cheese and mayonnaise until blended. Stir
in the spinach, cheese, bacon, onion, dill and garlic; set aside.

Printed from tasteofhome.com Jul 24, 2008

-----------------------Fold------------------------

Baked Spinach Dip in Bread cont.

Cut a 1-1/2-in. slice off top of bread; set aside. Carefully hollow
out bottom, leaving a 1/2-in. shell. Cube removed bread and place on
a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until
golden brown; set aside. Fill bread shell with spinach dip;
replace top. Place any dip that doesn't fit in shell in a greased
baking dish. Wrap bread in heavy-duty foil; place on a baking sheet.
Bake at 350° for 1 hour or until dip is heated through. Cover and
bake additional dip for 40-45 minutes or until heated through. Open
foil carefully. Serve dip warm with vegetables and reserved bread
cubes. Editor's Note: Fat-free cream cheese and mayonnaise are
not recommended for this recipe.

Yield: 4 cups.