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Baked Spinach Dip Loaf

 Baked Spinach Dip Loaf
"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.
18 ServingsPrep: 15 min. Bake: 1-1/4 hours


  • 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


  • In a large bowl, beat cream cheese and mayonnaise. Stir in the
  • spinach, cheese, water chestnuts, bacon, onion and seasonings.
  • 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.
  • 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

2 of 2

Baked Spinach Dip Loaf (continued)

Directions (continued)

  • vegetables. Yield: 4-1/2 cups.
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.