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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"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: 25 min. Bake: 1-1/4 hours
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours
MAKES: 16 servings


  • 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 cup (4 ounces) shredded cheddar cheese
  • 5 bacon strips, cooked and crumbled
  • 1 green onion, chopped
  • 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
  • Assorted fresh vegetables

Nutritional Facts

1/4 cup dip: 252 calories, 24g fat (9g saturated fat), 46mg cholesterol, 332mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 5g protein.


  1. Preheat oven to 375°. Beat cream cheese and mayonnaise until smooth. Stir in spinach, water chestnuts, cheese, bacon, green onion, garlic and seasonings.
  2. Cut a 1-1/2-in. slice off top of bread. Hollow out bottom portion, leaving a 1/2-in.-thick shell. Cut removed bread into cubes.
  3. Fill shell with spinach dip; replace top. Wrap in heavy-duty foil; place on a baking sheet. Bake until heated through, 1-1/4 to 1-1/2 hours. Carefully remove foil. Serve warm with bread cubes and vegetables. 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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Reviewed Jun. 12, 2014

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

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."

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!!"

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."

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!!!"

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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