Baked Spinach Dip Loaf
Ingredients
- 6 strips bacon cooked and crumbled, divided
- 2 pkgs (8 oz each) cream cheese softened
- 1 cup mayonnaise
- 1 pkg (10 oz) frozen chopped spinach thawed and squeezed dry
- 1 can (8 oz) sliced water chestnuts drained and chopped
- 1 1/4 cups Cheddar cheese shredded, divided
- 2 green onions chopped, divided
- 1 clove garlic minced
- 2 tsp dill weed
- 1/2 tsp seasoned salt
- 1/8 tsp pepper
- 1 (1 lb) round loaf unsliced, sourdough bread
- slices cucumber
Instructions
- Preheat oven to 375°. Reserve 1 tablespoon crumbled bacon for topping. Beat cream cheese and mayonnaise until smooth. Stir in spinach, water chestnuts, 1 cup cheese, half of the green onions, garlic, seasonings and remaining bacon.
- Cut a 1-1/2-in. slice off top of bread. Hollow out the bottom, leaving a 1/2-in.-thick shell. Cut all removed bread into cubes for serving. Fill shell with dip. Wrap in heavy-duty foil, tenting foil over dip. Bake on a baking sheet 1-1/4 hours.
- Open foil carefully, allowing steam to escape. Sprinkle dip with remaining cheese and green onion and the reserved bacon. Bake until cheese is melted, 10-15 minutes. Serve warm with cucumber and cubed bread.
Notes
Baked Spinach Dip Loaf
Any round loaf works as a serving bowl for this cream-cheesy dip, with spinach, cheddar, water chestnuts and, yes, bacon. Scoop the dip with the extra bread and veggies—then eat the bowl! —Frieda Meding, Trochu, Alberta Tried this recipe?Let us know how it was!