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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 18 |
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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 8-ounce can(s) water chestnuts, drained and chopped |
5 bacon strips, cooked and crumbled |
1 green onion, chopped |
2 teaspoon(s) dill weed |
1 garlic clove, minced |
1/2 teaspoon(s) seasoned salt |
1/8 teaspoon(s) pepper |
1 unsliced round loaf (1 pound) sourdough bread |
raw vegetables |
Directions:
1. • In a large bowl, beat cream cheese and mayonnaise. Stir in the spinach, cheese, water chestnuts, bacon, onion and seasonings.
2. • 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.
3. • 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 vegetables. Yield: 4-1/2 cups.
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