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Baked Spinach Dip in Bread
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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. 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
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |