Baked Spinach Dip in Sourdough Bread (From Jujuskitchen) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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My duaghter prepared this dip for Easter and it was a huge hit! You can use low-fat cream cheese, mayonnaise, 2% cheddar cheese and low salt bacon, if watching fat and salt. Although the original recipe (from jujuskitchen) calls for bacon, it tastes great without it. Ingredients:
2 (8 ounce) packages cream cheese, softened |
1 cup mayonnaise |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1 cup cheddar cheese, shredded |
1 lb bacon, cooked and crumbled |
1/4 cup onion, chopped |
1 tablespoon dill weed |
1 -2 garlic clove, minced |
1 loaf sourdough bread |
Directions:
1. Combine cream cheese and mayonnaise. Stir in the spinach, cheese, cooked bacon, onion, dill and garlic; set aside.
2. Cut a 1-1/2-inch slice off top of the bread; save. Hollow out bottom, leaving a 1/2-inch shell. Cube removed bread and place on a baking sheet. Broil 3-4 minutes or until brown.
3. Fill bread with spinach mixture; replace the top. Wrap bread in heavy foil and place on a baking sheet. Whatever does not fit save for another time or put in a small casserole and bake along with the wrapped bread. Bake at 350 degrees for about an hour. Serve with vegetables of your choice and the leftover bread.
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