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Baked Spinach Dip Loaf
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
Ingredients
- 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 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
Directions
- 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.
Nutrition Facts
1/4 cup dip: 254 calories, 24g fat (9g saturated fat), 41mg cholesterol, 334mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 6g protein.
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