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

Baked Spinach Dip Loaf Recipe

Read Reviews (5)
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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.
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES: 18 servings

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

Nutritional Facts

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.

Directions

  1. In a large bowl, beat cream cheese and mayonnaise. Stir in the spinach, cheese, water chestnuts, bacon, onion and seasonings.
  2. 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.
  3. 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.
Originally published as Baked Spinach Dip Loaf in Taste of Home February/March 2002, p18

Nutritional Facts

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.

Reviews for Baked Spinach Dip Loaf(5)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
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
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!!

MY REVIEW
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.

MY REVIEW
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!!!

MY REVIEW
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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