Baked Spinach Dip Loaf:

[Roxy]

Baked Spinach Dip Loaf:

 

2 pkg.s-(8-oz.) each Cream Cheese, softened

1 cup mayonnaise

1 pkg.-(10-oz.) frozen chopped spinach, thawed and squeezed dry

1 cup (4-oz.) Shredded Cheddar Cheese

1 can (8-oz.) water chestnuts, drained and chopped

5 bacon strips, cooked and crumbled

1 green onion, chopped

2 tsp. dill weed

1 garlic clove, minced

1/2 tsp. Seasoned Salt

1/8 tsp. pepper

1 unsliced round loaf (1 lb.) Sourdough Bread

Raw vegetables

 

In a large bowl, beat Cream Cheese and mayonnaise. Stir in the spinach, Shredded Cheddar 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 degrees 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