Baked Spinach Dip in Bread |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 16 |
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Ingredients:
2 8-ounce package(s) cream cheese (softened or cubed), softened |
1 cup(s) mayonnaise |
1 10-ounce package(s) frozen chopped spinach, thawed and squeezed dry |
1 cup(s) (4 ounces) shredded cheddar cheese |
1 pound(s) sliced bacon, cooked and crumbled |
1/4 cup(s) chopped onion |
1 tablespoon(s) dill weed |
1 to 2 garlic cloves, minced |
1 round loaf(s) (1 pound) unsliced sourdough bread |
assorted fresh vegetables |
Directions:
1. • In a large bowl, beat cream cheese and mayonnaise until blended. Stir in the spinach, cheese, bacon, onion, dill and garlic; set aside.
2. • Cut a 1-1/2-in. slice off top of bread; set aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread and place on a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown; set aside.
3. • Fill bread shell with spinach dip; replace top. Place any dip that doesn't fit in shell in a greased baking dish. Wrap bread in heavy-duty foil; place on a baking sheet. Bake at 350° for 1 hour or until dip is heated through. Cover and bake additional dip for 40-45 minutes or until heated through. Open foil carefully. Serve dip warm with vegetables and reserved bread cubes. Yield: 4 cups.
4. Editor's Note: Fat-free cream cheese and mayonnaise are not recommended for this recipe.
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