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

Baked Spinach Dip Loaf Recipe

Publisher Photo
"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

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Jun. 12, 2014

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

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!!!

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