Baked Spinach Dip Loaf Recipe
Baked Spinach Dip Loaf Recipe photo by Taste of Home
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Baked Spinach Dip Loaf Recipe

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Any round loaf works as a serving bowl for this cream-cheesy dip, with spinach, cheddar, water chestnuts and, yes, bacon. Scoop the dip with the extra bread and veggies—then eat the bowl! —Frieda Meding, Trochu, Alberta
TOTAL TIME: Prep: 25 min. Bake: 1 hour 25 min.
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Bake: 1 hour 25 min.
MAKES: 16 servings


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

Nutritional Facts

1/4 cup dip: 254 calories, 24g fat (9g saturated fat), 41mg cholesterol, 334mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 6g protein.


  1. Preheat oven to 375°. Reserve 1 tablespoon crumbled bacon for topping. Beat cream cheese and mayonnaise until smooth. Stir in spinach, water chestnuts, 1 cup cheese, half of the green onions, garlic, seasonings and remaining bacon.
  2. Cut a 1-1/2-in. slice off top of bread. Hollow out the bottom, leaving a 1/2-in.-thick shell. Cut all removed bread into cubes for serving. Fill shell with dip. Wrap in heavy-duty foil, tenting foil over dip. Bake on a baking sheet 1-1/4 hours.
  3. Open foil carefully, allowing steam to escape. Sprinkle dip with remaining cheese and green onion and the reserved bacon. Bake until cheese is melted, 10-15 minutes. Serve warm with cucumber and cubed bread. Yield: 16 servings (1/4 cup each).
Originally published as Baked Spinach Dip Loaf in Taste of Home February/March 2002, p18

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Kasha User ID: 179140 59341
Reviewed Jun. 12, 2014

"Turns out great every time, have also used the towel trick to transport and it keeps nice and warm,! Thanks"

cindiak User ID: 221828 34296
Reviewed Feb. 16, 2014

"Made this for a Super Bowl party and it was a big hit. I made it the night before and popped it in the oven before the party."

MY REVIEW User ID: 5774466 43994
Reviewed Nov. 28, 2013

"Awesome!! The only thing I changed was adding a small diced onion since I didn't have any green ones ...really good and it's in my recipe book... thanks for sharing!!"

wrenjen523 User ID: 7407554 33896
Reviewed Sep. 16, 2013

"I served this at Sunday Brunch. I took it warm from the oven and wrapped it in a bath towel to keep it warm from the oven to brunch, and it was gone within minutes of being open. I'm even now getting requests for review. I used a hollowed out loaf, that didn't leave a lot of bread for dipping so I brought pita chips which were just as amazingly good, as well as an extra loaf of bread."

god'slillgirl User ID: 5389671 204744
Reviewed Sep. 2, 2010

"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!!!"

HollyBarnes User ID: 1745394 204743
Reviewed Nov. 15, 2009

"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."

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